Creamy Macaroni and Cheese

printed in the new york times, Jan. 4th, 2006.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  tablespoons butter
• 1  cup cottage cheese (not lowfat)
• 2  cups milk (not skim)
• 1  teaspoon dry mustard
• 1  pinch cayenne
• 1  pinch  freshly grated nutmeg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1  lb extra-sharp cheddar cheese, grated
• 1⁄2 lb elbow macaroni, uncooked

Directions

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.