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Wednesday, February 6, 2008
A Mac and Cheese too good to believe
The Atlanta Journal-Constitution
Have you ever found a recipe that changed your life? Something so easy and so incredibly good, you can’t believe it. What if it was also so simple to prepare your kids (or even your spouse) could make it? Have I gotten your interest yet? NO???
How about if I said it would bring you fortune and fame and you’ll be happy for the rest of your life?? Maybe now I have your attention, and for good reason. This decadent, creamy version of macaroni and cheese is simply mixed together in one pan and then baked. Neither the pasta nor the sauce is precooked. That’s right, no precooking anything. How could dinner be any easier than that?
…Oh, by the way, I was just kidding about the fame and fortune part, but you will be very happy for a day or two…or at least as long as this casserole lasts. Do you have a recipe that is so easy to make but tastes SO good, or one that has dramatically changed how you cook a dish, like this one did for me?
Creamy Mac & Cheese
6-8 servings
Use your shredded blade on the food processor to grate the cheese. And remember, what goes in, also comes out - the better the quality of the cheese the better the flavor it delivers.
1 cup cottage cheese (not low-fat)
2 cups low-fat milk (or any type except skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked
Preheat the oven to 375 degrees and position an oven rack in upper third of oven. Coat a 9-inch baking dish with non-stick spray. In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper.
Set aside.
Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining cheese, milk mixture and pasta. Transfer to baking dish and cover tightly with foil. Bake for 30 minutes.
Uncover dish, stir gently, sprinkle with reserved cheese. Bake, uncovered, for 30 minutes or until browned. Cool at least 15 minutes before serving. - Adapted from a recipe by Julia Moskin in The New York Times
Related: More Macaroni and Cheese recipes
