This is from the New York Times email that I just got today. I'm
always on the lookout for new mac & cheese recipes. This one
intrigued me because you assemble with uncooked pasta then cover and
bake. I've never heard of doing mac & cheese that way before. I do
undercook my pasta before assembly and baking just to avoid overcooked
pasta, but never have done uncooked.

NY Times Mac and Cheese
" 2 tablespoons butter
" 1 cup cottage cheese (not lowfat)
" 2 cups milk (not skim)
" 1 teaspoon dry mustard
" Pinch cayenne
" Pinch freshly grated nutmeg
" ½ teaspoon salt
" ¼ teaspoon freshly ground black pepper
" 1 pound sharp or extra-sharp cheddar cheese, grated
" ½ pound elbow pasta, uncooked.
Preparation
1. Heat oven to 375 degrees and position an oven rack in upper
third of oven. Use 1 tablespoon butter to butter a 9-inch round or
square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne,
nutmeg and salt and pepper together. Reserve ¼ 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.
3. Uncover pan, stir gently, sprinkle with reserved cheese and
dot with remaining tablespoon butter. Bake, uncovered, 30 minutes
more, until browned. Let cool at least 15 minutes before serving.

Janet US