Thursday, April 3, 2008

Uniquely Creamy Mac 'n Cheese

A couple of weeks ago I was talking to my mom and she said she had found this really unique and delicious macaroni and cheese. My family that lives in AZ has an extended family dinner every Sunday. They rotate having it at different peoples houses in the family. When it was at my cousin Stefani's house a little while ago she asked my mom to bring macaroni and cheese. My mom is an excellent cook, but she hadn't made mac & cheese before, so she googled best macaroni and cheese recipe. She found a link to a project that a New York Times reporter did to try to find the best mac & cheese recipe ever & this is the recipe he settled on. My mom decided to try it and not long after she brought it to Stefani's house she was asked to bring it again & everyone wanted to know who made the mac & cheese.

Matt LOVES homemade macaroni & cheese so I knew I had to try this recipe & it did not disappoint. It was creamy, delicious and not low cal or low fat (exactly as a good mac & cheese should be!). The recipe is very unique, hence the reason I gave it the name I did. You blend all the ingredients except the noodles & cheese & the noodles are baked raw. Definitely a keeper!

(Sorry about the pic, it's not too appetizing looking, but I promise you will love it.)
Macaroni & Cheese
Time: 1 hour 15 minutes
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
½ pound elbow pasta, uncooked.
1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes. 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.Yield: 6 to 8 servings.

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