Macaroni & Cheese
I know what you're probably thinking - mac and cheese? Another gut busting comfort food after Thanksgiving? To which I say, everything in moderation. It's been strangely warm-ish for December, and I know this sounds crazy, but I wish it were colder so I could savor comfort food more! I'm sure I will eat my words in about a month.
I came across this mac and cheese recipe in the NYTimes and adapted it slightly, on two different occasions. The recipe is straightforward and doesn't require making a roux...perfect, since I like as few steps as possible when it comes to cooking. All you need is a blender and a single bowl, and an hour later, you'll have creamy, rich homemade mac and cheese. The recipe is also highly adaptable; I've used 2% Fage greek yogurt in place of the cottage cheese and used jack cheese in addition to cheddar. It all works well. If you try anything else out, let me know how it works for you.
Macaroni & Cheese
adapted from the NYTimes
1 tbsp butter
1 cup cottage cheese (or 2% plain greek yogurt)
2 cups whole milk
1 tsp dry mustard
pinch cayenne pepper
1/2 tsp salt
1/4 tsp pepper
14 oz shredded cheddar cheese (pre-shredded or grate it yourself - both work well)
1/2 pound elbow pasta, uncooked
1. Preheat oven to 375 degrees. Coat a 9x5 inch shallow baking pan with oil or cooking spray.
2. In a blender, purée cottage cheese (or yogurt), milk, mustard, cayenne, nutmeg and 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.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with 1 tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Thanks for reading - have a great week!