People, this is it! I have found the ideal mac and cheese: nothing more than macaroni swimming among melted cheese. Its superb rich creaminess comes not from cheese sauce (which usually involves flour) but a pureed mixture of cheddar, cottage cheese, and milk. This is what mac and cheese should be. I got this from the NY Times.
Ingredients
Serves 8.
Ingredients
- 1 tablespoons butter
- 1 cup cottage cheese (not lowfat)
- 2 1/3 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.
- 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, 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.
- Uncover pan, stir gently, sprinkle with reserved cheese. Bake 30 minutes more, uncovered, until browned. (Optional: bake 15 minutes, then let it sit on the counter for at least an hour, then finish off with the final 15 minutes of baking.)
- Let cool at least 15 minutes before serving.
Serves 8.
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