Creamy Macaroni and Cheese

by Carissa Pavlakos

2-3 Tblsp butter

1 cup cottage cheese (not low fat)

2 cups whole milk

1 tsp dry mustard

Pinch cayenne

Pinch freshly grated nutmeg

1/2 tsp salt or to taste

1/4 tsp freshly ground black pepper

1 pound grated extra-sharp grated cheese

1/2 pound elbow pasta, uncooked

Butter the inside of a 10 inch dutch oven with softened butter.

In a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.

Reserve 1/4 cup grated cheddar cheese for topping.

In a large bowl combine remaining grated cheese, milk mixture and uncooked pasta.  Pour into buttered dutch oven.

Bake for 30 minutes at 375 degrees then stir gently, sprinkle with reserved cheese and dot with remaining tablespoon of butter.

Stir macaroni right out the box with cheese and blended milk and cottage cheese

After 30 minutes, stir well and top with remaining Cheddar and butter

Bake for another 25-30 minutes or until macaroni is tender and top is brown.

Ready in 55 minutes, let sit before serving

Let cool for in dutch oven for 15 minutes before serving.  Serves 4-6.