Friday, November 10, 2006

Shockingly Good Mac and Cheese


Should I count this recipe as a new one? It can hardly count. I have made mac and cheese one or twice before from scratch and about five thousand times from a box.

I made this for the 2nd time last night. It is shockingly good. Also, very easy. You don't have to cook the macaroni before you bake it.

It is from January 4th 2006 New York Times:
Creamy Macaroni and Cheese aka The Goooooood Mac and Cheese
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
1 pinch cayenne
1 pinch freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 lb extra-sharp cheddar cheese, grated
1/2 lb elbow macaroni, uncooked

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
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.

This recipe claims that it serves 6, but there is simply no way that is true. It serves 4, max.

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