NEW YORK TIMES MAC AND CHEESE

NEW YORK TIMES MAC AND CHEESE image

Categories Cheese

Yield 6 people

Number Of Ingredients 10

2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
Â½ teaspoon salt
Â¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
Â½ pound elbow pasta, uncooked.

Steps:

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. In a blender, purÃ©e cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve Â¼ 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 and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.