Creamy Macaroni and Cheese

Julia Moskin

• Time1 hour 40 minutes
• Yield 6 to 8 servings.

 http://cooking.nytimes.com/recipes/1015825-creamy-macaroni-and-cheese

 

Andrew Scrivani for The New York Times 

My fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.

Ingredients

• 2 tablespoons butter
• 1 cup cottage cheese (not lowfat)
• 2 cups milk (not skim)
• 1 teaspoon dry mustard
• Pinch cayenne
• Pinch freshly grated nutmeg
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 pound sharp or extra-sharp cheddar cheese, grated
• ½ pound elbow pasta, uncooked.

Preparation

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.