New York Times Cafeteria

This Is the Best Baked Mac and Cheese Recipe on the Internet - Eater

"The New York Times’s Julia Moskin asks you to trust the process: Her mac and cheese is a no-boil, one-bowl recipe. While Moskin cuts the effort of both boiling pasta and making a cheese sauce, she does require you to pull out a blender to make a mixture of cottage cheese and milk. You throw the mixture into a baking dish with the uncooked noodles and grated cheddar cheese and cover it with foil. Then, the oven does the rest of the work. After 30 minutes of covered baking, during which the noodles soften up, you stir the dish, add cheese and butter, and bake it again until it’s cooked through and browned on top." - Bettina Makalintal