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Mac and Cheese NYT winner

Posted on 5 Apr, 2024 - By

Mac and Cheese NYT winner

Servings: 6-8

Ingredients:

  • 2 Tlbs / unsalted butter
  • 1 cup / cottage cheese (not low-fat)
  • 2 cups / milk (not skim)
  • 1 tsp / dry mustard
  • 1 pinch / of ground nutmeg
  • 1/2 tsp / kosher salt
  • 1/4 tsp / black pepper
  • 1 lb / sharp or extra-sharp Cheddar, grated
  • 1/2 pound / elbow pasta, uncooked

Instructions:

  1. Heat oven to 375 degrees 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, puree cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve ¼ cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and the uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
  3. Uncover pan, stir gently, and then 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.