CREAMY MACARONI AND CHEESE RECIPE - NYT COOKING
There are two schools of thought about macaroni and cheese: Some like it crusty and extra-cheesy (here’s our recipe), 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.
Provided by Julia Moskin
Total Time 1 hours 40 minutes
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http//schema.org, Calories 427, UnsaturatedFatContent 8 grams, CarbohydrateContent 26 grams, FatContent 26 grams, FiberContent 1 gram, ProteinContent 22 grams, SaturatedFatContent 15 grams, SodiumContent 496 milligrams, SugarContent 5 grams, TransFatContent 1 gram
BEST CREAMY MAC AND CHEESE RECIPE - HOW TO MAKE ... - DELISH
Creamy Stovetop Mac & Cheese from Delish.com has the smoothest cheese sauce.
Provided by Makinze Gore
Categories 30-minute meals weeknight meals winter dinner side dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 8 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. In a medium pot over medium heat, melt butter. Add flour and cook until golden and smells nutty, about 1 minute. Slowly add milk while whisking. Continue whisking until no lumps remain and mixture thickens, 1 to 2 minutes more. Add cream, ground mustard, and cayenne and season with salt and pepper. Let simmer for 2 minutes, then turn off heat and whisk in cheese until completely melted. Add pasta to boiling water and cook according to package directions. Reserve about ½ cup pasta water, then drain. Add 1/4 cup pasta water to cheese sauce and stir to combine. Add cooked pasta and stir to coat. Add more pasta water, a tablespoon at a time, to loosen sauce as necessary.
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