Description
This Creamy No-Boil Macaroni & Cheese recipe offers a deliciously smooth and rich twist on the classic comfort food, combining cottage cheese with shredded cheddar to create a creamy sauce without the need to pre-cook the pasta. Baked to perfection, it delivers a cheesy, flavorful dish with minimal prep and maximum ease.
Ingredients
Scale
Cheese and Dairy
- 1 cup cottage cheese
- 4 cups shredded cheddar cheese, divided (reserve 1/4 cup for topping)
- 2 cups milk
Dry Ingredients and Seasonings
- 1 tsp Dijon mustard
- Pinch of cayenne pepper
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Pasta
- 8 oz uncooked elbow pasta
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375ºF. Lightly spray a 9-inch baking pan with cooking spray and set it aside to be ready for the macaroni mixture.
- Make the Cheese Sauce: In a food processor or blender, purée the cottage cheese, milk, Dijon mustard, cayenne, salt, and freshly ground black pepper until smooth and well combined, forming the creamy base for your macaroni and cheese.
- Combine Ingredients: Reserve 1/4 cup of the shredded cheddar cheese for topping. In a large mixing bowl, combine the remaining shredded cheddar cheese, the puréed cottage cheese mixture, and the uncooked elbow pasta. Stir well to ensure the pasta is thoroughly coated with the cheesy mixture.
- Bake Covered: Pour the mixture into the prepared baking pan. Cover it tightly with aluminum foil and bake in the preheated oven for 30 minutes. This allows the pasta to cook directly in the sauce without boiling.
- Bake Uncovered and Brown: After 30 minutes, remove the foil, stir the macaroni gently, and sprinkle the reserved 1/4 cup cheese evenly on top. Return the pan to the oven and bake uncovered for an additional 30 minutes or until the cheese topping is browned and bubbly.
- Cool and Serve: Remove the pan from the oven and let it cool for at least 15 minutes before serving, allowing the dish to set and making it easier to portion and enjoy.
Notes
- Using cottage cheese in the sauce adds creaminess and protein without the need for a roux.
- Do not pre-boil the pasta; it cooks right in the sauce during baking.
- Reserve some cheese to create a nicely browned, cheesy crust on top.
- Allowing the dish to cool before serving helps it set and improves texture.
- You can experiment with different cheese varieties like a sharp cheddar or a mix of cheddar and Monterey Jack for varied flavor.
