New York Creamy Macaroni & Cheese

Prep Time
Cook Time
1h 15m
Ready In

"Julia Moskin has been a Dining section reporter for the NY Times for the past 12 yrs. She writes about the food news & trends of NY City, but specializes in the best recipes for kitchen classics. This is her personal recipe for Creamy Macaroni & Cheese which happens to coincidentally use cottage cheese as an ingredient - An ingredient "allegedly invented in NY State". She knows her stuff & volunteered her best advice: "When in doubt, add more cheese." I began taking her advice long before I knew it existed, but the use of cottage cheese is a new part of the mac & cheese equation for me. I plan to make this as soon as Culinary Quest #3 concludes & hope someone will have that pleasure before me. (Time does not include the 15 min cooling time) ENJOY!"

Original is 8-9 servings


  • Serving Size: 1 (179.1 g)
  • Calories 364.1
  • Total Fat - 18.5 g
  • Saturated Fat - 11 g
  • Cholesterol - 54.4 mg
  • Sodium - 762.3 mg
  • Total Carbohydrate - 27.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 4 g
  • Protein - 22.5 g
  • Calcium - 608.5 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375F & position an oven rack in the upper third of oven. Use 1 tablespoon of butter to grease a 9-in round or square baking pan.

Step 2

In a blender, combine & purée the cottage cheese, milk, mustard, cayenne, nutmeg, salt & pepper.

Step 3

Reserve 1/4 cup of the grated cheddar cheese & set aside for the topping.

Step 4

In a large bowl, combine the remaining grated cheddar cheese, blended milk mixture & the uncooked pasta. Pour into the prepared pan, cover tightly w/foil & bake for 30 min.

Step 5

Uncover the baking pan, stir gently, sprinkle w/the reserved cheddar cheese & dot w/the remaining 2 tablespoons of butter. Bake (uncovered) 30 min more, until browned.

Step 6

Allow to cool at least 15 min before serving.

NOTE Re Yield: If using a 9-in round baking pan or pie plate, cut into 8 wedge servings. If using a 9-in square baking pan, cut into 9 3-in square servings.


  • Aluminum Foil

4 Reviews


I absolutely love the idea of baking the macaroni with uncooked noodles, and the noodles amazingly were perfectly cooked. And I love that it uses cottage cheese blender with the milk. However, I found the dish too buttery and not creamy enough. The result was a dish that was just too rich for me. If I made this again, I would eliminate the butter on top and would try it with double the cottage cheese/milk mixture. Or maybe would use colby instead of a sharp cheddar. I'm giving it 3 stars because I would need to do a lot of experimenting to make this something I would make regularly...though it might be worth it to not have to prebake the noodles or make a stovetop cheese sauce.


review by:
(22 Dec 2016)


Loved this! Wonderful to have the dry macaroni cook in the oven with the sauce. It soaks up all the delicious flavor. Even my son, who hates "baked Mac & Cheese", loved this. Made for your win in Football tag. Congrats! Thanks for sharing!!


review by:
(17 Dec 2016)

Daily Inspiration

This is a very delicious way to make mac and cheese. I wasn't sure about the uncooked noodles, but they were very tender. The dish is really rich from the cheese so our portion sizes were small. Hubby really enjoyed it and we have plenty of left-over mac and cheese so he's a happy camper.


(24 Oct 2016)


Great mac n' cheese which we enjoyed. We did use skim milk and 2% cottage cheese because that is what we had on hand. We also used colby jack in addition to the cheddar. Thanks for sharing!


review by:
(30 Jul 2016)

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