Categories: Pasta

Ingredients

• 2 T. butter
• 1 C. cottage cheese (not low fat)
• 2 C. milk (not skim)
• 1 t. dry mustard
• Pinch cayenne
• Pinch freshly grated nutmeg
• 1/2 t. salt
• 1/4 t. freshly ground black pepper
• 1 lb. sharp or extra-sharp cheddar, grated
• 1/2 lb. elbow pasta, uncooked

Directions

1. Pre-heat oven to 375°; position oven rack in upper third of oven. Butter a 9-inch baking pan.

2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper.

3. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, cottage cheese/milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

4. Uncover pan, stir gently, and sprinkle with reserved cheese; dot with remaining tablespoon butter. Bake uncovered 30 minutes more, until browned. Let cool at least 15 minutes before serving.

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