New: May 2020

from NYT

Ingredients

Yield:
12 to 16 servings
4 tablespoons unsalted butter
2 cup cottage cheese (not low-fat)
4 cups milk (not skim)
2 teaspoon dry mustard
2 Pinch of ground cayenne
2 Pinch of ground nutmeg
½teaspoon black pepper
2 pound sharp or extra-sharp Cheddar, grated
1 pound elbow pasta, uncooked

Step 1
Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 2 tablespoon butter to grease a le creuset large cast iron oval dish.

Step 2
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/2 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

Step 3
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Broil if needed to get crispy bubbles. Let cool at least 15 minutes before serving.