New Recipe

I tried a new recipe last night. I read someone's review for it and had to try it. The original recipe was from a NY Times article, but it was also on Smitten Kitchen. It was cool enough here, high 60's and cloudy, and just the perfect day. I am not the biggest fan of macaroni and cheese, but after reading the recipe it was all I could think about. Benjamin couldn't wait until Dad came home so we could eat it. There is a picture of him not so patiently waiting. You will not be disappointed if you try it, even if you aren't the biggest macaroni and cheese lover like me!

Creamy Macaroni and Cheese

NY Times, 1/4/06

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
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 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, puree cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 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.