Creamy Macaroni and Cheese. Just looking at the photo makes you hungry right! Where would we be without macaroni.
Ingredients:
Yield: 6 to 8 servings
- 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, grated
- ½ Rustichella d’Abruzzo Macaroni, uncooked
Preparation
Step 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.
Step 2
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve ¼ cup grated 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.
Step 3
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Courtesy NY Times Cooking
