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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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By far the best mac & cheese I have ever had. Slightly adapted from “Macaroni and Lots of Cheese,” by Julia Moskin, The New York Times, 4 January 2006 Ingredients:
1 tablespoon butter |
1 cup cottage cheese (not low fat) |
2 cups milk (also not low fat) |
1 teaspoon dry mustard |
1 pinch cayenne |
1 pinch nutmeg |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 lb grated cheddar cheese (sharp or extra sharp) |
1 cup uncooked macaroni |
1/2 cup pastrami (cooked) (optional) |
1 cup corn (optional) |
1 cup broccoli (optional) |
1 cup soybeans (optional) |
Directions:
1. Heat oven to 375 degrees F.
2. Use 1 Tbsp butter to grease a 9-inch square baking pan.
3. Combine cottage cheese, milk, and seasonings in the blender (or food processor) or by hand.
4. Mix noodles, milk mixture, and all but 1 cup of the grated cheddar together.
5. Add any optional ingredients in and mix.
6. Pour into greased baking pan.
7. Cover with foil; bake for 30 minutes.
8. Remove foil, stir, top with remaining cheddar, bake 30 more minutes uncovered.
9. Allow to cool 15 minutes before serving (or burn your mouth).
10. Easily doubles in a 9x13 pan.
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