A gooey, cheesy macaroni and cheese fresh from the oven is guaranteed to delight any gathering. If it's been too long since you last had a mac and cheese, the New York Times Cooking section offers a foolproof recipe . The dish, one of the website's most popular recipes, is the brainchild of Pulitzer Prize-winning food writer Julia Moskin.
Her sumptuous macaroni and cheese boasts a "powerful advantage" for home chefs – there's no need to pre-boil the pasta. Instead, it cooks directly in the baking dish, soaking up the luscious cheese sauce as it bakes. With over 15,000 reviews singing its praises, this recipe maintains a stellar five-star rating, with rave reviews going back seven years, reports the Daily Record .
"I've made this recipe probably a half-dozen times," another person said. "It's a quick, no-fail mac-n-cheese casserole. I've also amped up the flavor a bit by adding more dried mustard and some red chili powder.
This one is my go-to!" The review voted 'most helpful' only changes one thing: "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." Creamy macaroni and cheese By Julia Moskin via NYT Cooking Serves: 6 to 8 people 2 tablespoons (30g) unsalted butter 1 cup (225g) cottage cheese (not low-fat) 2 cups (470ml) .
