Creamy Macaroni and Cheese

by Leisl Baker

Ingredients:

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

Instructions:

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.  
Bake for another 25-30 minutes or until macaroni is tender and top is brown.  
Let cool for in dutch oven for 15 minutes before serving.  Serves 4-6.