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DEL.ICIO.USA 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
Comments
Commenting is now closed for this entry.
By gourmetgirl
February 6, 2008 11:50 AM | Link to this
I can’t make macaroni and cheese. I find it to be in that art form category of cooking.
I’ve tried many different versions, but it never turns out the way that I like it: Baked, but still creamy, with a complexity of cheeses, and of course, lots of garlic.
It surprises me to see macaroni and cheese on so many menus. Often, it’s good, but not great, borderline cliché.
By Mazokunomiko
February 6, 2008 11:53 AM | Link to this
That sounds WAY better than Easy Mac, the only macaroni and cheese I know how to make.
By Mazokunomiko
February 6, 2008 12:11 PM | Link to this
On a more serious note, the best macaroni I’ve ever had is Alpler Macaroni, a popular dish in Switzerland. It usually contains potatoes and sometimes bacon, and the dish is served with baked apples or applesauce. It sounds a little weird, but it’s definitely one of my top-five favorite foods, hands-down.
By jeanne
February 6, 2008 3:56 PM | Link to this
Gourmet Girl, even you can make it, i promise. This is so easy, nothing can go wrong…although it does not have garlic. I agree, restaurant mac & cheese is variable, but one really good place is jct kitchen over by Howell Mill. It comes with their yummy fried chicken and garlic-y green beans all for about $16. It is the best value in Atlanta!!
By amy
February 6, 2008 10:34 PM | Link to this
The best mac n cheese in Atlanta and anywhere is at Fox Bros BBQ on Dekalb Avenue near L5P.
Get it with a side of pulled pork and white sauce. :)
By momof2
February 7, 2008 7:59 AM | Link to this
Sounds interesting, but there’s no nutritional information. Calories? Fat content? I don’t just need something fast and easy, I need it to be at least relatively healthy.
By Edward
February 7, 2008 11:33 AM | Link to this
momof2: if you have to ask, it isn’t for you. A simple look at the ingredients tells you it is not low-fat, it has a high caloric content and is mostly carbohydrates. Even this, though, in moderation is acceptable in a normal diet. The key is moderation in all things.
By gagirl
February 7, 2008 11:41 AM | Link to this
No offense ‘momof2’ but if you’re looking for something ‘relatively healthy’ then you need to just forget macaroni & cheese. Anyway, I won’t be trying this recipe because this is not how southern macaroni is made. Who uses a BLENDER to make macaroni & cheese?!?!?! Are you kidding me??? And where’s the egg?? Sorry, but this is for folks that grew up on Kraft mac & cheese, not the real stuff.
By Cynthia
February 7, 2008 12:21 PM | Link to this
I agree with gagirl. Also I’ve never heard of cottage cheese or nutmeg in Mac & Cheese. I agree, you must use egg and you really need some garlic.
By Erin
February 7, 2008 2:05 PM | Link to this
I’ve never heard of cottage cheese for mac n cheese either. My favorite mac n cheese recipe is Patti Labelle’s Over the Rainbow Mac n Cheese. It uses 4 different types of cheese (cheddar, colby, gouda, muenster) plus cubed velveeta. It’s to die for.
Also, nutmeg sounds weird, but when you add a pinch of it to any type of dish or soup made with cheese, it makes the flavor pop and complements the dairy flavor really well. I learned that from Rachael Ray hehe
By Beth
February 7, 2008 2:10 PM | Link to this
Hey, thanks Jeanne, I think I’m gonna try this! I’m a twentysomething who recently moved and is trying to hone her presently non-existent domestic skills. This will be great to try out this week!
By jeanne
February 7, 2008 4:15 PM | Link to this
The thing about the cottage cheese is that it is pureed so you don’t even know it’s there, it must just kind of thicken it. The nutmeg is also barely discernable. I think when you make something like mac & cheese, you know it’s not “light cuisine”, so don’t go overboard with portions and supplement with a great big salad. Erin, I heard the Patti LaBelle recipe is suppose to be awesome too! I guarantee it’s not nearly as easy as this one though!
By Proofredhead
February 7, 2008 5:12 PM | Link to this
We had this tonight, it was the best I’ve ever had. The subtle taste of nutmeg made it so comforting. We LOVED IT!
By Always Healthy
February 7, 2008 6:45 PM | Link to this
For a healthy, yet yummy Mac and Cheese see:
The Food Network
By Jen33
February 7, 2008 8:15 PM | Link to this
Now, I don’t know if this is to die for but my husband loves this recipe for pizza. It’s a bready crust, so it’s not for everyone.
Preheat Oven to 425F (gas oven - may need to test electric)
Crust Ingredients (Makes 2 medium pizzas.):
4 cups bread flour (not all purpose) 4 tsp rapid rise yease 2 TBS sugar (up to 4 TBS) 1 TBS salt 1 1/4 cup warm water high grade olive oil
Mix sugar, water, and yeast until yeast is suspended in the water. Set aside.
In large bowl mix flour and salt - no sifting necessary.
Once yeast is bubbling (~10 minutes) pour water, sugar, yeast mixture into flour/salt. Mix with hand s(clean!) until forms a smooth ball. Add more water or flour as necessary to get a pizza dough consistency.
Drizzle olive oil and coat dough ball. Cover with cloth and let rise for 30 minutes.
Divide. Take one half and roll out on pizza stone (this is the best way to cook this dough).
Top as you like. My boys like for me to roll string cheese into the crust ends to make a stuffed crust. However, for this crust you must top BEFORE you bake.
After adding toppings cook for 20 minutes (start watching it around 15).
Total time from start to hot outta da oven: 60 minutes
By Southern Bella
February 8, 2008 9:54 AM | Link to this
Thanks for the recipe. It seems a bit more work than what I make from scratch, and I’ve gotten raves on mine.
All I use is cheddar cheese, milk, and pepper (my guests think there’s more to it)!
I think particularly in Southern cooking, less is often best!
(Oh yeah, I’m southern born and bred and I can’t stand egg in macaroni and cheese!!!)
By itsme
February 8, 2008 1:31 PM | Link to this
The best mac and cheese I ever ate was at Blue Willow Inn. I have the restaurant’s cookbook, and have made the mac and cheese a couple of times, but it just doesn’t taste the same. :-( I’ll try Jeanne’s recipe.
By Andrew
February 16, 2008 11:15 PM | Link to this
Ah - see you read smittenkitchen.com too! Sadly, this was just god awful - dry, not creamy at all - total waste of some really good cheddar. Still looking for a recipe that is quick and easy and creamy. The southern egg-based is our stand by but looking for a truly creamy alternative.
By Jeanne Besser
February 18, 2008 9:10 AM | Link to this
Andrew, i actually had not read smittenkitchen.com, but thanks for that link. It’s a great site.
I got my recipe for the mac & cheese from the NY Times food section. If yours came out dry, i have a feeling it must have been overcooked. While it’s not an excessively runny mac & cheese, it’s certainly creamy.