Creamy Macaroni and Cheese

There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There’s no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.

Ingredients

• unsalted butter - 2 tablespoons
• cottage cheese - 1 cup (not low-fat)
• milk - 2 cups (not skim)
• dry mustard - 1 teaspoon
• ground cayenne - 1 pinch
• ground nutmeg - 1 pinch
• kosher salt - 0.5 teaspoon
• black pepper - 0.25 teaspoon
• Cheddar - 1 pond (sharp or extra-sharp, grated)
• elbow pasta - 250 gs (uncooked)

Instructions

1. Heat oven to 190 °C and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, 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.