Mac and cheese is one of my favorite side dishes. I believe we actually consider it to be a vegetable in the South. I found this recipe on the New York Times website. It caught my eye because it uses cottage cheese and it doesn't require the noodles to be precooked. I mixed up the cheese mixture the night before and just added the noodles right before I baked it. It was so simple to make and it tasted delicious! It tasted just like Southern macaroni and cheese is suppose to taste. Don't worry if you don't like cottage cheese; I couldn't taste it. It just added a really nice creaminess to the whole dish.
Creamy No-Boil Macaroni and Cheese
adapted from NYT.com
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 tsp dijon mustard
Pinch freshly grated nutmeg
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked
Preheat oven to 375 degrees. Lightly spray a 9-inch pan with cooking spray. Set aside.
In a food processor or 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. Uncover pan, stir gently, sprinkle with reserved cheese. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
CONNECT WITH PLAIN CHICKEN