Easiest Baked Macaroni and Cheese
Total Time
80 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6-8 servings
- 2 tablespoons unsalted butter
- 1 cup full-fat cottage cheese, sour cream, or other suggestions (see notes)
- 2 cups low-fat or whole milk
- 1 teaspoon dry mustard
- Pinch cayenne
- Pinch freshly grated nutmeg (optional)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound sharp or extra-sharp cheddar cheese, grated
- 1/2 pound uncooked elbow pasta
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Preparation
Step 1
Heat oven to 375°F and position an oven rack in the upper third of the oven. Use one tablespoon butter to grease a 9-inch round or square baking pan.
Step 2
If using cottage cheese, purée it in a blender, adding milk slowly until smooth. Blend in mustard, cayenne, nutmeg, salt, and pepper. Pour into a large bowl.
Step 3
If using sour cream or another cottage cheese substitute, whisk it with milk, mustard, cayenne, nutmeg, salt, and pepper in a large bowl.
Step 4
Reserve 1/4 cup grated cheese for topping and add the rest, along with the uncooked pasta, to the milk mixture, stirring to combine. Pour into prepared pan, cover tightly with foil and bake for 30 minutes.
Step 5
Uncover the pan, stir gently (if desired), sprinkle with reserved cheese, and dot with remaining tablespoon butter. Bake, uncovered, for another 30 minutes until browned. Let cool at least 15 minutes before serving.
Step 6
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Chef's notes
Updated in 2019:
I’ve made a few changes to this recipe over the years. I don’t use cottage cheese anymore, but most often sour cream. Other options include ricotta, creme fraiche, or mascarpone.
For extra luxury, use creme fraiche or mascarpone, adjusting the milk accordingly. These smoother types of dairy can be hand-stirred, no blender needed.
The recipe can be adjusted to use 3/4 of the cheese for a milder cheddar intensity. It can also be baked in a quiche pan using slightly reduced ingredients.
