• 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

    1. Heat oven to 375 degrees.  Place oven rack in upper 1/3 of oven.
    2. Use 1 tbsp butter to grease a 9 inch square or round dish.
    3. In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper.
    4. Reserve 1/4 c. of grated cheese for topping later.
    5. Combine remainder of grated cheese in a bowl with milk mixture and uncooked pasta.
    6. Pour into prepared pan, cover with foil.  Bake at 375 degrees for 30 minutes.
    7. Uncover.  Stir gently.  Sprinkle with 1/4 c. grated cheese and 1 tbsp buter.
    8. Bake uncovered for 30 minutes, until browned.