Creamy Macaroni and Cheese
Updated Dec. 28, 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.
Flavor is good, texture is terrible. Not at all creamy the cheese ends up clumpy and grainy. I used full fat milk and sharp white cheddar. Some suggested par boiling the pasta in the comments, which I did for about 3 minutes, and the pasta was overcooked at the end. Don’t recommend par boiling the pasta.
This Mac and Cheese is the GOAT. I agree with the other comments, it does not require extra salt. Other than that, 10/10 no notes.
I had super high hopes for this with all the positive reviews. Even after following the directions to a T my sauce curdled. I have been making the Southern Mac and Cheese by Millie Peartree and never had any issues with it. I will stick to that one.