If there's a universal food of yum, it's got to be macaroni and cheese. It's comfort food at its finest, and nearly everyone likes it. Of course, there are varying degrees of its deliciousness, but homemade always come in first as far as I'm concerned. Of course, it's not as easy as that stuff out of a box, so often the box wins out.
The following recipe from Plain Chicken, however, gives the box a big run for its convenience money, because it's that easy. Get this -- you don't even have to boil the noodles. You simply toss all the ingredients in a pan, cover with aluminum foil, and bake. The end result will blow you and your family away.
Creamy No-Boil Macaroni and Cheese
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 tsp dijon mustard
Pinch freshly grated nutmeg
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked
Preheat oven to 375 degrees. Lightly spray a 9-inch pan with cooking spray. Set aside.
In a food processor or blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping.
In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese. Bake, uncovered, 30 minutes more, until browned.
Let cool at least 15 minutes before serving.