Creamy Macaroni and Cheese
Updated Dec. 2, 2025
- Total Time
- 1 hour 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 tablespoons unsalted butter
- 1 cup cottage cheese (not low-fat)
- 2 cups milk (not skim)
- 1 teaspoon dry mustard
- Pinch of ground cayenne
- Pinch of ground nutmeg
- ½ teaspoon kosher salt
- ¼teaspoon black pepper
- 1 pound sharp or extra-sharp Cheddar, grated
- ½ pound elbow pasta, uncooked
Nutritional analysis per serving (8 servings)
426 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 22 grams protein; 487 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
- Step 2
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve ¼ cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
- Step 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.
Private Notes
Comments
This is now my go-to Mac & Cheese, with only one alteration to the recipe as published. Omit the added salt. It was way too salty with it. Here is a helpful hint: if you combine all ingredients in your baking dish in the morning, and let it sit in the fridge during the day, it will cook in half the time.
Today was the second time I made this dish. The first time, it came out dry. My kids loved it, but I was left disappointed because it was not creamy as expected. This second time, I par cooked the pasta and cooled it before adding it to the liquid. I didn't bake it for another 30 min. II baked it for 15 minutes. This time it turned out creamy. I believe that cooking the pasta just a little before combining cut the thirst of the pasta & minimized the amount of liquid it absorbed.
The more aged the cheese, the drier it will be. You need to use a moister (i.e. younger) cheddar for a creamier result.
I must have overcooked this, as the cheese was rather curdled in consistency. Very tasty once you get past the tactile issues.
this is my first comment ever and tbh I didn’t love it It isn’t bad but it’s not mind blowing Sorry, it’s a no for me
Read through a ton of the reviews and decided to take a chance on this one....it was a mistake. I feel like this recipe must come down to what type of cheese / dairy is used. I did whole milk and block of 365 cheddar from whole foods and it separated like many of the reviews mentioned