This is my favorite little small batch macaroni and cheese recipe. I like it for a couple of reasons. It makes just enough for 3 or 4 people, it calls for cottage cheese, and best of all -- you don't have to boil the macaroni ahead of time. The photo here is of one of my first batches which I made in a regular loaf pan -- one I still own and can't get rid of! But you can make this in smaller size pretty casserole dishes for a nice appearance.
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I adapted the recipe from an old New York Times article (my ratios are pretty different, but their recipe was the inspiration), and it’s the easiest scratch macaroni and cheese ever. The milk mixture does involve a quick spin in the blender, but the rest of the recipe is assembled right in the pan. And then of course there's the no-boil macaroni benefit which I so appreciate.
Cottage Cheese and Other Additions
This is how I make it but there’s room for improvisation with the spices and types of cheese. I use what I have on hand which is usually combination of sharp cheddar and some American cheese slices. And sometimes I increase the cottage cheese for more protein. As for the process cheese slices, say what you will about them, but they melt really well. The point is you can use whatever cheese you like.
Update: Melissa Clark at The NYT recently shared a new version of the full batch version. This one is supposed to be even creamier.
Carbe Diem Version (Lower Carb)
There's a new low calorie, low carb pasta called Carbe Diem that is actually really good! I've only tried the spaghetti, but am sure their elbow macaroni would be great in this macaroni and cheese. If you use Carbe Diem, you may need to boil the macaroni first. If you make it with their spaghetti noodles, just break them up and put them in the bowl. They should cook perfectly al dente.
No Blender Version
If you don't feel like washing out a blender, you can use ricotta cheese and just mix it with the milk and spices. No processing or blending required. The macaroni will not be as smooth, but it the cheese mixture will all melt together.
Recipe
Small Batch Macaroni and Cheese
Ingredients
- 1 tablespoon butter for greasing the pan (or use cooking spray)
- ⅔ cup cottage cheese or ricotta cheese
- 1 cup whole milk
- ½ teaspoon dry mustard (can omit or leave out if you don't like)
- 1 pinch cayenne
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 6 oz shredded or grated cheese, use your favorite blend of cheddars or add some Provolone, etc. You can use up to 8
- ¼ pound elbow pasta, uncooked
Instructions
- Preheat oven to 375 degrees. Rub a 9x5 inch loaf pan with butter or spray with cooking spray.
- In a blender or food processor, purée cottage cheese, milk, mustard, cayenne, salt and pepper.
- Put the dry macaroni in the loaf pan. Set aside ¼ cup of the shredded cheese, then toss the remaining cheese in the loaf pan with the dry macaroni. Pour the milk mixture over the top and stir it all together in the loaf pan. Cover loaf pan tightly with foil.
- Bake covered for 30 minutes. Remove foil, stir well, bake for another 30 minutes. About 15 minutes before macaroni is ready, sprinkle with the reserved cheese. Total cook-time is 1 hour. Let sit for about 8-10 minutes before serving.
- Makes 3 or 4 side dish servings
- **If you don’t have any whole milk you can use a cup of 2% minus 1 tablespoon, then add in 1 tablespoon cream. That is, if you have cream in the house.
Sonya says
Mmmmm, this sounds so good!
Sue says
My kids would only eat a homemade stove top version of macaroni and cheese, so I have very little oven style mac and cheese experience. This looks good!
Hilary, I'm glad you mentioned your win in the Houston Chronicle. I googled it and the article and the recipes are on line.
Hilary Purcell says
Anna: My macaroni and cheese recipe won the Houston Chronicle Mac & Cheese contest this past March, 2010, out of 100 recipes submitted. It is delicious. If you would like the recipe send me your email and I am happy to share it with you and your devoted followers! Hilary Purcell
foodcreate says
Small Batch Macaroni and Cheese perfect for a afternoon delight 🙂
Louise says
I've been using this recipe for a couple of years. I do the wet mix with an infusion blender and add the milk last as as it seems to give a nicer mix. My oven's temperature is correct, but I bake it about 10 minutes less than the recipe calls for and get a creamier result. I usually add 1/4 cup of Cabot's Cheddar Shake to the wet mix. And sometimes I add a little panko to the reserved cheese at the end. I confess I make the full recipe for the two of us, but we always have ample leftovers. I'm still a fan of one of Emeril's Mac & Cheese recipes, but the Goodness To Work Ratio on this recipe is very high.
vanillasugar says
making a small batch would be hard, very hard. i do nnot make mac & cheese here because i just eat it all up. hubby does not like mac & cheese...i know, go figure.
Anna says
Tina, that's an issue for us too. I hope you like this one. If you try it, let me know what you think.
Tina from PA says
This is perfect for my husband and me. When I make Mac& Cheese we get stuck eating it for 4-5 days.