The beauty of this Creamy Macaroni and Cheese recipe from a 2006 article in the New York Times is that you do not have to take the time to make a white sauce or precook the macaroni. Puree the liquid ingredients together, add a pound of grated Cheddar, a half a box of macaroni and wait for a wonderfully cheesy and rich version of this classic dish. You need to butter your dutch oven well and give it a good stir halfway through cooking time. I baked mine in a 10 inch oven with 8 coals in a ring around the bottom and completely covered the lid with roughly 20 coals. I did not have to replenish any coals, the Macaroni and Cheese stayed at a steady simmer for the whole hour. If you were camping and did not have access to a blender, you could probably get away with not pureeing the cottage cheese, it would definitely be worth a try. This one pot wonder is velvety, convenient and could easily become one of your favorite dutch oven dinners.
Creamy Macaroni and Cheese
2-3 Tblsp butter
1 cup cottage cheese (not low fat)
2 cups whole milk
1 tsp dry mustard
Pinch freshly grated nutmeg
1/2 tsp salt or to taste
1/4 tsp freshly ground black pepper
1 pound grated extra-sharp grated cheese
1/2 pound elbow pasta, uncooked
Butter the inside of a 10 inch dutch oven with softened butter.
In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.
Reserve 1/4 cup grated cheddar cheese for topping.
In a large bowl combine remaining grated cheese, milk mixture and uncooked pasta. Pour into buttered dutch oven.
Bake for 30 minutes at 375 degrees then stir gently, sprinkle with reserved cheese and dot with remaining tablespoon of butter.
Bake for another 25-30 minutes or until macaroni is tender and top is brown.
Let cool for in dutch oven for 15 minutes before serving. Serves 4-6.
|Stir macaroni right out the box with cheese and blended milk and cottage cheese|