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Mac & Lots of Cheese

Yields1 Serving

 1 cup cottage cheese (not low fat)
 2 cups milk (not skim)
 1 tsp. dry mustard (optional)
 Pinch freshly grated nutmeg (optional)
 1/2 tsp. salt
 1/4 tsp. freshly ground black pepper
 1 lb. aged cheddar cheese, grated
 1/2 lb. elbow pasta, uncooked (2 1/2 cups)
 a small knob of butter (about 1 Tbsp.)
1

Preheat the oven to 375F and butter a casserole dish or baking pan.

2

In a blender or food processor, puree cottage cheese, milk, mustard, nutmeg, salt and pepper. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into the pan, cover tightly with foil and bake for 30 minutes.

3

Uncover the pan, stir, dot with butter and bake uncovered for another 30 minutes, stirring once or twice. If you like, sprinkle with a little more cheese and bake for another 15-20 minutes, or until the pasta is tender and you have a nice cheesy top crust. Let stand for 15 minutes before serving.