Creamy Macaroni and Cheese

RECIPE BY JULIA MOSKIN (NY Times Cooking)

TIME TO PREPARE (10 minutes)

COOK TIME (60 minutes + 15 minutes wait time before serving)

SERVES 6-8

Link to the Original Recipe --> Creamy Macaroni and Cheese

There are two schools of thought about macaroni and cheese: Some like it crusty

and extra-cheesy, while others prefer it smooth and creamy. But most people are

delighted by any homemade macaroni and cheese. It is light years ahead of the

boxed versions. This creamy version has one powerful advantage for the cook:

There’s no need to pre-boil the pasta. It cooks in the oven, absorbing the liquid from

the dairy products.

Ingredients

• 2 tablespoons unsalted butter

• 1 cup cottage cheese (not low-fat)

• 2 cups milk (not skim)

• 1 teaspoon dry mustard

• Pinch of ground cayenne

• Pinch of ground nutmeg

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 pound sharp or extra-

• sharp Cheddar cheese - shredded

• ½ pound elbow pasta (uncooked)

Directions

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.

2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup shredded Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter.

3. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

As Always Best Regards and BonAppetIT!!!

The I.T. Gourmet