Sunday, January 20, 2008

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

Time: 1 hour 15 minutes

2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg (Deb note: I skipped this)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated (Deb note: I’m a big fan of Cabot extra-sharp, in the purple wrapper)
1/2 pound elbow pasta, uncooked.

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, puree 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.

Yield: 6 to 8 servings.

* 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.

Smitten Kitchen 10/26/06

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