Sometimes, all you want is a bowl of creamy, uncluttered macaroni and cheese. And with this New York Times recipe, that’s exactly what you get. No roux making, no stovetop prep, just the whizz of a blender and some time in the oven are all it takes for classic comfort food.
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg, 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.
Get the recipe on the New York Times
Photo by Andrew Scrivani for The New York Times
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
