'No-fail' creamy American mac and cheese recipe devotees say is 'shockingly good'

A gooey, cheesy fresh from the oven is guaranteed to delight any gathering.

If it's been too long since you last had a mac and cheese, the New York Times Cooking section offers a foolproof recipe.

The dish, one of the website's most popular recipes, is the brainchild of Pulitzer Prize-winning food writer Julia Moskin.

Her sumptuous macaroni and cheese boasts a "powerful advantage" for home chefs - there's no need to pre-boil the pasta.

Instead, it cooks directly in the baking dish, soaking up the luscious cheese sauce as it bakes.

With over 15,000 reviews singing its praises, this recipe maintains a stellar five-star rating, with rave reviews going back seven years, reports the .

"I've made this recipe probably a half-dozen times," another person said. "It's a quick, no-fail mac-n-cheese casserole. I've also amped up the flavor a bit by adding more dried mustard and some red chili powder. This one is my go-to!"

The review voted 'most helpful' only changes one thing: "This is now my go-to Mac & Cheese, with only one alteration to the recipe as published.

"Omit the added salt. It was way too salty with it. Here is a helpful hint: if you combine all ingredients in your baking dish in the morning, and let it sit in the fridge during the day, it will cook in half the time."

Creamy macaroni and cheese

By Julia Moskin via

Ingredients

Serves: 6 to 8 people

2 tablespoons (30g) unsalted butter

1 cup (225g) cottage cheese (not low-fat)

2 cups (470ml) milk (not skimmed)

1 teaspoon dry mustard

Pinch of ground cayenne

Pinch of ground nutmeg

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 pound (450g) sharp or extra-sharp Cheddar, grated

1/2 pound (225g) elbow pasta, uncooked

Method

Heat oven to 190C/375F degrees and position an oven rack in upper third of oven. Use one tablespoon butter to grease a 9-inch round or square baking pan.

In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve ¼ cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, 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 and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.