No-Boil Mac and Cheese That Comes Out Creamy Every Time
Creamy, cheesy, and baked until golden, this one-pot mac and cheese skips all the usual steps. No boiling noodles, no stovetop, and no roux. Just stir everything together and let the oven do the work. The secret ingredient? Cottage cheese, which melts right into the sauce for a smooth, rich texture you can count on every time.
Equipment
Ingredients
- 2 tablespoons butter, divided (softened)
- 1 cup cottage cheese
- 2 cups whole milk
- 1 teaspoon dry mustard
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces sharp cheddar cheese (grated)
- 8 ounces mild cheddar cheese (grated)
- 8 ounces elbow pasta (uncooked)
Instructions
- Preheat oven to 375º. Butter a 2 quart baking dish.
- In a food processor or blender, mix together 1 tablespoon butter, cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper until well blended. Once blended, add all but ¼ cup cheese and blend just a bit more.
- Pour into a large bowl and add uncooked pasta. Combine and pour into the prepared pan, cover tightly with aluminum foil and bake for 30 minutes.
- Uncover and stir, sprinkle with reserved cheese and dot with 1 tablespoon of butter. Bake uncovered for 20 minutes until browned. Let cool at least 15 minutes before serving.
Video
Barbara's Notes + Tips
- Don't forget to stir this half way through.
- If you don't have a food processor, you can mix with an emersion blender or hand mixer or just stir.
- You can freeze left-overs and reheat in microwave or oven.
Nutrition
Calories: 423kcal | Carbohydrates: 26g | Protein: 23g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 646mg | Potassium: 227mg | Fiber: 1g | Sugar: 5g | Vitamin A: 791IU | Calcium: 505mg | Iron: 1mg
