back to notes

Macaroni Cheese

Tori, these two recipes were forwarded to me some time ago from an
article in the NY Times, if I remember correctly. Dana was on the hunt
for them a bit ago, so he can probably tell you whose recipes they are
even (he recognizes stuff like that).

I've made them both, they're both wonderful, but I'm a bigger fan of
the well and truly crusty mac & cheese (recipe #2, below).

Recipe #1: Creamy Macaroni and 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.


Recipe #2: Crusty Macaroni and Cheese

Time: 1 hour 15 minutes
3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender,
drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.

1. Heat oven to 375 degrees. Use one tablespoon butter to thickly
grease a 9-by-13-inch baking dish. Combine grated cheeses and set
aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, cayenne (if
using) and salt to taste. Place in prepared pan and evenly pour milk
over surface. Sprinkle reserved cheese on top, dot with remaining
butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and
bake 15 to 20 minutes more, until crusty on top and bottom.

Yield: 8 to 12 servings.