Ingredients
- 3 tablespoons butter
- 1 cup cottage cheese (not low-fat)
- 2 cups milk (not skim)
- 1 teaspoon dry mustard
- Cayenne pepper, pinch of
- Nutmeg, pinch of
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound cheddar cheese, grated (sharp, or extra-sharp)
- 1/2 pound dry elbow pasta
How to Make
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Step 1: Preheat oven to 375F & position an oven rack in the upper third of oven. Use 1 tablespoon of butter to grease a 9-in round or square baking pan.
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Step 2: In a blender, combine & purée the cottage cheese, milk, mustard, cayenne, nutmeg, salt & pepper.
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Step 3: Reserve 1/4 cup of the grated cheddar cheese & set aside for the topping.
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Step 4: In a large bowl, combine the remaining grated cheddar cheese, blended milk mixture & the uncooked pasta. Pour into the prepared pan, cover tightly w/foil & bake for 30 min.
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Step 5: Uncover the baking pan, stir gently, sprinkle w/the reserved cheddar cheese & dot w/the remaining 2 tablespoons of butter. Bake (uncovered) 30 min more, until browned.
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Step 6: Allow to cool at least 15 min before serving.
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NOTE Re Yield: If using a 9-in round baking pan or pie plate, cut into 8 wedge servings. If using a 9-in square baking pan, cut into 9 3-in square servings.
Tips & Variations
- Aluminum Foil
We hope you enjoy this recipe!
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