Photo Credit: smittenkitchen.com

easiest baked mac-and-cheese (Eliz's recipe)


Ingredients

  • Yield: 6 to 8 servings.
  • 2 tablespoons butter
  • 1 cup cottage cheese (not low fat)
  • 2 cups milk (not skim)
  • 1 teaspoon dry mustard
  • Pinch cayenne
  • Pinch freshly grated nutmeg (I skipped this)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound sharp or extra-sharp cheddar cheese, grated (I’m a big fan of Cabot extra-sharp, in the purple wrapper)
  • 1/2 pound elbow pasta, uncooked.
  • 1. Heat oven to 375°F and position an oven rack in upper third of oven. Use one 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 together.* Reserve 1/4 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.
  • * Next time, I will puree everything without the milk, and then add it in. I think that will put a finer grind on the cottage cheese, so no lumps remain.