My good friend and former “yachtie”, Caroline, sent me this yummy recipe. It is perfect comfort food and so rich and creamy! There are two schools of thought about macaroni and cheese: some like it crusty and extra-cheesy, while others prefer it smooth and creamy.
But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions. This creamy version has one powerful advantage for the cook: it is made with dry pasta, so there’s no need for precooking. The pasta cooks in the oven, absorbing the liquid from the dairy products.
Recipe By: NYT Cooking
Serving Size: 8
Ingredients
– 2 tablespoons butter – 1 cup whole milk cottage cheese – 2 cups whole milk – 1 teaspoon dry mustard – cayenne – freshly grated nutmeg – 1/2 teaspoon salt – ¼ teaspoon freshly ground black pepper – 110 ounces sharp or extra-sharp cheddar cheese, grated – 1/2 pound elbow macaroni, uncooked Directions: 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. In a blender, purée cottage cheese, 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. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. It will look a little soupy. It’s important to let it sit 20-30 minutes before serving.MORE YACHT CHARTER INFO
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