Creamy Macaroni and Cheese (NYT)

By á-58

Here is Julia Moskin's fantasy of what this dish should be: nothing more than tender elbows of pasta suspended in pure molten cheddar, with a chewy, golden-brown crust of cheese on top.

Ingredients

• 4 tablespoons butter
• 2 cup cottage cheese (not lowfat)
• 4 cups milk (not skim)
• 2 teaspoon dry mustard
• Pinch cayenne
• Pinch freshly grated nutmeg
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 pound sharp or extra-sharp cheddar cheese, grated
• 1 pound elbow pasta, uncooked

Preparation

Step 1

Step 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.

Step 2
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/2 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.

Step 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.