Monday, March 7, 2016

Dinner Tonight: The Easiest Mac and Cheese

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I have a couple of mac and cheese recipes that I like, but I stumbled upon this one in the New York Times and decided to try it this weekend. As it turns out, it's the EASIEST recipe ever and it got rave reviews from Neal. We'll definitely be eating it again soon.

What You'll Need:
2 Tbsp butter
1 cup full-fat cottage cheese
2 cups milk
1 tsp dry mustard
Pinch cayenne
Pinch freshly grated nutmeg (I omitted this part)
1/2 tsp salt
Sprinkle of freshly ground black pepper
1 lb extra sharp cheddar cheese, grated
1/2 pound pasta (I used a GF elbow noodle)


  1. Preheat the oven to 375 degrees and use 1 Tbsp of butter to grease a 9-inch round or square baking dish. 
  2. In a blender, combine the cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper.
  3. Reserve 1/4 cup of the cheddar cheese for topping, then combine the rest of the cheddar with the milk mixture and UNCOOKED noodles. 
  4. Pour into the prepared pan, cover with foil, and bake for 30 minutes. 
  5. Remove the foil, sprinkle the mac and cheese with the reserved cheddar, and dot with the remaining tablespoon of butter. Bake for 30 more minutes. 
  6. Once the top starts to get brown and bubbly, remove it from the oven. Let it cool slightly, then serve and enjoy!

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