Creamy Macaroni & Cheese
- December 29, 2010
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2 tbsp butter
1 c. cottage cheese (not lowfat)
2 c. milk (not skim)
1 tsp dry mustard
pinch cayenne
pinch freshly grated nutmeg
1/2 tsp salt
1/2 tsp freshly ground pepper
1 lb sharp or extra sharp cheddar cheese, grated
1/2 lb elbow pasta, uncooked
- Heat oven to 375 degrees. Place oven rack in upper 1/3 of oven.
- Use 1 tbsp butter to grease a 9 inch square or round dish.
- In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper.
- Reserve 1/4 c. of grated cheese for topping later.
- Combine remainder of grated cheese in a bowl with milk mixture and uncooked pasta.
- Pour into prepared pan, cover with foil. Bake at 375 degrees for 30 minutes.
- Uncover. Stir gently. Sprinkle with 1/4 c. grated cheese and 1 tbsp buter.
- Bake uncovered for 30 minutes, until browned.
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