Doug’s Famous Mac N’ Cheese Recipe
You didn’t know Doug could cook did you? Yea he’s basically a master chef. He’s also the king of eating, everything from his kibble to the scraps he finds on the floor while I’m cooking. Ok so maybe he didn’t concoct our Mac N’ Cheese Recipe, but it’s kind of cute to pretend he did since he’s basically my fur child.
When it comes to macaroni and cheese, there are two schools of though. Those who buy it in a box and cook according to the directions and those who make it from scratch. Either way, most people are happy with any bowl filled with pasta and cheesy goodness. However, I’ve gotta say… homemade mac n’ cheese is LIGHT YEARS ahead of boxed versions when it comes to taste. It’s like, a total game changer. And it’s actually not a lot harder to make.
The coolest part about my recipe (aside from it being the bomb dot com on a taste scale) is that it’s made with dry pasta. Meaning you don’t have to precook anything! It literally cooks in the oven and magically comes out a masterpiece.
It’s a great recipe for a hearty meal or even a fun side dish when you’re entertaining during the holidays.
Doug’s Macaroni and Cheese Recipe
As I mentioned, you need to forget your old ideas and routines. You can do this. I don’t care how “bad a cook” you are. It’s literally the easiest, tastiest recipe for cheesy pasta you’ll ever try. AND… you can use the leftovers to make my Mini Mac N’ Cheese Bites! Just add an egg and you’re ready for business!
Ingredients
- 2 tablespoons of butter
- 1 cup cottage cheese (trust me – it’s worth it)
- 2 cups of milk (I use regular whole milk)
- 1 teaspoon of dry mustard
- A pinch of cayenne
- A pinch of nutmeg
- 1 lb of grated extra sharp cheddar cheese
- ½ lb of elbow pasta (uncooked)
Directions
Preheat your oven to 375 F. I recommend using the upper rack by the way. It helps it get crispier.
Use 1 tablespoon of your butter to butter a 9″ baking pan, it can be square or round it doesn’t matter.
In a blender or food processor, combine your cottage cheese, milk, mustard, cayenne and nutmeg until pureed. Save about ¼ cup of your grated cheese for the topping. Then, in a large bowl, mix the remaining grated cheese, milky cheese mixture and uncooked pasta. I recommend using blocks of cheese instead of pre shredded cheese whenever possible.
Pour it all into your pan, cover it tightly with tinfoil and bake for about 30 minutes. I recommend setting it on top of a baking sheet, just in case it “boils over” so you don’t make a giant mess.
Take the tinfoil off and mix your elbow macaroni noodles into the cheese sauce. Then, sprinkle your leftover cheese and remaining butter on top. Bake again, this time uncovered for at least 30 minutes, or until brown and crispy. Let it cool for a few minutes before serving. Sprinkle with black pepper to taste.
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