Macaroni cheese recipe is one of 'most popular' ever with 16,000 reviews and creamy sauce

Macaroni and cheese, a beloved comfort food celebrated for its rich, creamy texture and intense flavor, is often perceived as a complex dish to prepare. Many traditional recipes involve numerous steps and intricate procedures. However, a streamlined macaroni and cheese recipe, lauded by The New York Times as one of its most popular, has garnered significant acclaim, evidenced by over 16,000 reviews. This simplified approach eliminates both pre-boiling pasta and preparing a roux, offering an easy and efficient method for creating this classic dish.

Effortless Macaroni and Cheese: A No-Boil Recipe

The primary appeal of this recipe lies in its simplicity and time-saving techniques, bypassing the conventional steps of boiling pasta separately or creating a roux-based cheese sauce. Commentators have expressed surprise at the exceptional taste achieved through these shortcuts. One reviewer described the dish as “marvelous,” while another highlighted its “distinct advantage” due to the “unfussy process” and “outrageously good” result. This simple macaroni and cheese recipe proves that deliciousness doesn’t always require complexity.

Quick and Creamy Macaroni Cheese Recipe

This recipe yields approximately six to eight servings of creamy macaroni and cheese.

Ingredients:

• 2 tablespoons unsalted butter
• 1 cup cottage cheese
• 2 cups milk (whole milk recommended)
• 1 teaspoon dry mustard
• Pinch of ground cayenne pepper
• Pinch of ground nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 pound sharp or extra-sharp Cheddar cheese, grated
• ½ pound uncooked elbow macaroni pasta

Step-by-Step Instructions:

Follow these straightforward steps to create your no-boil macaroni and cheese.

1. Preheat the oven: Set oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a nine-inch round or square baking dish with 1 tablespoon of butter.
2. Blend the base: In a blender, combine cottage cheese, milk, mustard, cayenne, nutmeg, salt, and pepper. Blend until smooth.
3. Combine ingredients: In a large bowl, mix the grated Cheddar cheese (reserve ¼ cup for topping), the blended milk mixture, and uncooked elbow pasta.
4. Bake: Transfer the mixture to the prepared baking dish. Cover tightly with aluminum foil and bake for 30 minutes.
5. Finish and brown: Remove foil, gently stir the macaroni and cheese, and sprinkle the remaining Cheddar cheese over the top. Dot with the remaining tablespoon of butter. Bake uncovered for another 30 minutes, or until golden brown and bubbly.
6. Cool and serve: Let the dish rest and cool for at least 15 minutes before serving. This allows the sauce to thicken slightly.

Tips and Reviews:

Enhance your macaroni and cheese experience with these helpful hints from home cooks.

• Salt Adjustment: One reviewer recommends omitting added salt due to the saltiness of the cheese and other ingredients, suggesting it can be “way too salty” as initially written. Taste and adjust salt according to preference.
• Prep-Ahead Tip: For faster cooking, another reviewer suggests combining all ingredients in the baking dish in the morning and refrigerating it throughout the day. This allows the pasta to hydrate and reduces the baking time significantly, potentially cutting it in half.
• Make-Ahead Meal: Another enthusiastic review highlights that this oven-baked macaroni and cheese is “perfect cold weather dinner!” and “almost better the second day.” It also reheats well in the microwave, making it ideal for leftovers. Additionally, the reviewer noted the pleasant aroma it imparts to the home while baking.