Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (<a href="https://cooking.nytimes.com/recipes/1015824-baked-macaroni-and-cheese">here’s our recipe</a>), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: There’s no need to preboil the pasta. It cooks in the oven, absorbing the liquid from the dairy products.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup cottage cheese

    not low-fat

  • 2 cups milk

    not skim

  • 1 teaspoon dry mustard
  • Pinch of ground cayenne
  • Pinch of ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound sharp or extra-sharp Cheddar

    grated

  • 1/2 pound elbow pasta

    uncooked

Directions

  1. 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. 2

    In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

  3. 3

    Uncover pan, stir gently, 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.

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

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About this Recipe

If you're dreaming of a macaroni and cheese that's luxuriously smooth and undeniably creamy, this recipe is a game-changer. It's light years ahead of any boxed version and offers a powerful advantage for the home cook: there's absolutely no need to preboil the pasta.

The genius of this dish lies in its no-boil method; the elbow pasta cooks directly in the oven, soaking up the rich, dairy-infused liquid. This ingenious technique ensures every noodle is perfectly tender and infused with flavor from the inside out, creating an effortlessly creamy texture without the usual fuss of an extra pot.

Prepare for a deeply comforting experience with every forkful of this homemade creamy macaroni and cheese. You'll find a velvety, luscious texture throughout, with each piece of elbow pasta perfectly coated in a rich, cheesy sauce. The specified sharp or extra-sharp Cheddar provides a robust, satisfying flavor, beautifully complemented by subtle, warming hints of dry mustard, a gentle pinch of cayenne, and the aromatic touch of ground nutmeg. This harmonious blend creates a truly satisfying and sophisticated take on a beloved classic comfort food.

The inherent beauty of this creamy macaroni and cheese lies in its balanced flavor, but you can easily tailor it to your preferences. If you enjoy a bit more warmth and a subtle kick, a slightly more generous pinch of ground cayenne will do the trick without overpowering the dish. Similarly, exploring different brands or ages within the 'sharp or extra-sharp' Cheddar category can subtly shift the cheesy intensity, allowing you to find your perfect flavor profile.

This homemade creamy macaroni and cheese is the ultimate comfort food, perfect for a cozy family dinner or a heartwarming potluck. Serve it as a stand-alone star or alongside your favorite roasted vegetables for a complete meal.

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