Craig's Recipes

Macaroni and Cheese

This is a recipe for Macaroni and Cheese that has a crispy crust on top, yet has a creamy interior.

Servings: 6

Preparation Time: 1:15

Ingredients

1 pound Cavatappi (also called cellentani or double elbows) or elbow macaroni

2 cups whole milk

2 eggs

2 Tablespoons all-purpose flour

1 tsp salt

½ teaspoon paprika

½ teaspoon granulated garlic

½ cup cottage cheese

10 ounces extra sharp white cheddar cheese, coarsely shredded

Preparing the Dish

1. Preheat oven to 350°F.
2. Boil the pasta in salted water until just al dente, then drain.
3. In a blender, blend together the milk, eggs, flour, salt, paprika, granulated garlic, cottage cheese. Once well mixed add in the half the shredded cheese and blend until completely incorporated. Add the rest of the cheese and blend until the mixture is smooth, about a minute.
4. Put the drained cooked pasta back into your cooking pot and mix in the blended cheese sauce.
5. Oil a baking pan that will hold all of the pasta and cheese mixture, then add the pasta and cheese.
6. Bake at 350°F for 35 minutes or until the top is lightly browned.
7. Place your baking pan on a wire rack and allow the macaroni and cheese to cool for about 15 minutes.

Notes:

1. Do not use half-n-half or cream to replace the milk -- if you do the center will not be creamy, but more of a solid mass.
2. You might try just putting this in your convection on air-fry at 400°F until the top browns. Or, if after mixing the macaroni and cheese mixture, and putting it in your baking pan, if it is warm enough, just put it under the broiler for one or two minutes until the top browns, then serve.