11 hours Ago By Ella Kipling
Macaroni and cheese is a true comfort dish - creamy, rich, and bursting with flavour - but making it can often feel like an arduous process as most recipes tend to have a seemingly endless list of steps. However, one recipe, has been named as one of the New York Times most popular ever recipes and has gathered more than 16,000 reviews as a result. The big draw? It requires no pasta-boiling or roux-making.
One person said they were “shocked” by how good the recipe was “given the shortcuts” and one commenter called the dish “marvelous”. One review read: “This macaroni and cheese has a distinct advantage above all others: you neither boil the pasta, nor make a roux. The process is as unfussy as the dish itself, and the dish itself is outrageously good.
” This creamy recipe by produces six-to-eight servings. Ingredients Two tbsp of unsalted butter One cup of cottage cheese Two cups of milk (not skim) One tsp dry mustard Pinch of ground cayenne Pinch of ground nutmeg 1⁄2 tsp of kosher salt 1⁄4 tsp of black pepper One pound of sharp or extra-sharp Cheddar, grated 1⁄2 pound of uncooked elbow pasta Method Before starting the recipe , you should preheat the oven to 375 degrees Fahrenheit (about 190 degrees Celsius), and grease a nine-inch round or square baking pan with a tablespoon of butter. Then, use a blender to puree cottage cheese, milk, mustard, cayenne, nutmeg, salt, and pepper.
Combine the remaining Cheddar (saving about a quarter of a cup for topping), blended milk mixture, and uncooked pasta in a large bowl before adding to the pan. Cover it with foil and bake in the oven for half an hour.has Finally, uncover the pan, stir gently, sprinkle with the leftover Cheddar, and dot with the remaining butter.
Bake, uncovered, for another half an hour until browned. Let the dish cool for at least 15 minutes before serving. In the reviews one person said: “This is now my go-to Mac & Cheese, with only one alteration to the recipe as published.
Omit the added salt. It was way too salty with it. "Here is a helpful hint: if you combine all ingredients in your baking dish in the morning, and let it sit in the fridge during the day, it will cook in half the time.
” Another review read: “Have made this twice now, and it’s the perfect cold weather dinner! It’s almost better the second day, and it reheats well in the microwave (low and slow). A side benefit..
.house smells amazing!”.
