On 2017-11-04, U.S Janet B > wrote:

> 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.

Well, the cottage cheese is a low-cost substitute fer ricotta. Has
been since at least the 1962 publication of Calories Don't Count which
subbed cottage cheese fer ricotta in a lasagne recipe. Works great!

I guess the tinfoil cover over uncooked pasta is to "steam" the pasta
into submission, then un-cover and bake, normally. I'll jes do a
Mornay sauce and pour it over cooked pasta. I may use some of the
spices listed. Maybe even some cottage cheese. Looks tasty.

nb