New York Creamy Macaroni & Cheese
July 13, 2016
"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!"
- 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
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.
In a blender, combine & purée the cottage cheese, milk, mustard, cayenne, nutmeg, salt & pepper.
Reserve 1/4 cup of the grated cheddar cheese & set aside for the topping.
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.
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.
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.
Tips & Variations
- Aluminum Foil