Super Creamy Macaroni and Cheese
User Reviews
4.6
Super Creamy Macaroni and Cheese
Description
This Super Creamy Macaroni and Cheese recipe blends cottage cheese and half-and-half with dry mustard, cayenne, nutmeg, kosher salt, and white pepper into a silky smooth base using a blender. The cottage cheese's creamy texture enhances the sauce without graininess, especially when the mixture is blended thoroughly.
Cooked elbow pasta is combined with butter, milk, sharp cheddar cheese, and then the blended cheese mixture. Simmering gently on very low heat allows the sauce to thicken and coat the pasta evenly, intensifying creaminess without losing texture. Using freshly grated sharp cheddar avoids additives that can create grainy textures.
Serve the macaroni and cheese immediately while it retains its signature glossy creaminess, as leftovers tend to thicken and absorb liquids, compromising the texture. Parsley garnish adds a fresh note if desired. This dish works well as a comforting main or robust side and can be adapted by varying cheese types as desired.
Ingredients
- 1 cup cottage cheese (not lowfat)
- 1 cup half and half
- 1 teaspoon mustard powder dry
- 1 cayenne pepper pinch
- 1 nutmeg pinch
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 4 tablespoons butter
- 1 cup milk not 2%, 1% or skim, whole
- 1 pound sharp cheddar cheese do not buy pre-grated, the additive will make pasta grainy
- 1 pound elbow pasta , cooked three minutes shy of the directions on the box but don't rinse the pasta or the pan
- parsley optional, for garnish
Instructions
- In a blender add the cottage cheese, half and half, dry mustard, cayenne, nutmeg and salt and pepper together until the mixture is completely smooth (even if you think it is smooth, give it an extra 15 seconds, you want it smooth or your pasta will taste grainy).
- In a large pot (the one you drained the pasta in, don't rinse the pan before adding the ingredients), add the butter, cheddar cheese, milk and pasta.
- Stir together until the butter is fully melted, then add in the cottage cheese mixture.
- On a very low heat simmer the pasta a few minutes (I would say no more than 5) until it is as thick and creamy as you like, then serve immediately.
- Leftovers won't be as creamy since the pasta will soak up liquids as it sits.
Notes
- Blend the cottage cheese mixture thoroughly to avoid grainy texture in the sauce.
- Use freshly grated sharp cheddar cheese for a smooth sauce, avoiding pre-grated varieties with additives.
- Do not rinse pasta after cooking to retain starch for sauce adherence.
- Serve immediately as leftovers may lose creaminess due to liquid absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1148 kcal
% Daily Value*
| Calories | 1148kcal | 57% |
| Carbohydrates | 93g | 31% |
| Protein | 52g | 104% |
| Fat | 62g | 95% |
| Saturated Fat | 37g | 185% |
| Cholesterol | 186mg | 62% |
| Sodium | 1634mg | 68% |
| Potassium | 577mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1875IU | 38% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 1021mg | 102% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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