Epifurious: Macaroni and Cheese Deliciousness

So, I know this recipe was on the most emailed list for like two months last winter. But I think it's worth revisiting. For those of you who hate white sauces (Ulrike), but love macaroni and cheese, this is a dairy-laden, flour-free treat. At heart, I'm a macaroni and cheese purist. Breadcrumbs are fine, and I certainly wouldn't turn up my nose at the addition of some ham, but I'm really only interested in the cheese and the pasta. This recipe suits me perfectly, because it has almost nothing more than that. It is, however, extremely rich (making it with gruyere instead of cheddar didn't help). I've made it four or five times now, and each time, I love love love it, and immediately remember why I only make it every three months. I would die of cheese-poisoning if I attempted it any more often. The cheese to pasta ratio (2 to 1) should be something of a hint.

Here it is, looking all browned and tasty, in my newly acquired Copco baking dish:

Mac_and_cheese

Having made this recipe a few times at this point, I have very little to add. It's really pretty delicious as is. Julia Moskin suggested using cheddar and elbow macaroni; I upgraded that to gruyere and campanelle. I also sauteed some shitake mushrooms to go with it. I think it's definitely a good idea to have something to cut all of that cheese. It's a little overwhelming all on its own.

Creamy Macaroni and Cheese

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 gruyere, grated (fontina might also be delicious)
1/2 pound elbow pasta, uncooked (campanelle are cuter)

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, purée 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.