100 minutes
A rich and creamy mac and cheese made with sharp Cheddar, cottage cheese, and a hint of spices.
tablespoons
Cottage Cheese, not low-fat
cups
Milk, not skim
cups
Dry Mustard
teaspoons
pinches
Ground Nutmeg
pinches
teaspoons
teaspoons
Sharp Cheddar Cheese, grated
0 lb
Elbow Pasta, uncooked
0 lb
1. Preheat Oven and Prepare Pan
Preheat your oven to 375 degrees, making sure your oven rack is placed in the upper third. Grease a 9-inch round or square baking pan with one tablespoon of unsalted butter.
2. Blend Ingredients
In a blender, combine the cottage cheese, milk, dry mustard, ground cayenne, ground nutmeg, kosher salt, and black pepper. Blend until smooth.
3. Mix Cheese and Pasta
Reserve 1/4 cup of the grated Cheddar for later use. In a large bowl, mix together the remaining grated Cheddar, the blended milk mixture, and the uncooked elbow pasta. Stir well to ensure the pasta is evenly coated with the cheese mixture.
4. Initial Bake
Pour the pasta mixture into the prepared baking pan. Cover the pan with foil and place it in the oven to bake for 30 minutes.
5. Final Bake
Remove the foil, stir the pasta, and sprinkle the reserved 1/4 cup of grated Cheddar over the top. Dot the top with the remaining tablespoon of butter, then return the pan to the oven, uncovered. Continue baking for another 30 minutes until the cheese on top is richly browned and bubbly.
6. Cool and Serve
Remove the pan from the oven and let the mac and cheese cool for at least 15 minutes before serving.
Drizzle truffle oil over the finished dish and include a handful of sautéed mushrooms for an upscale version.
Fold in cooked shrimp or crabmeat, and add a dash of Old Bay seasoning for a coastal twist.
Add chunks of cooked lobster or crab meat for a luxurious twist.
Add cooked bacon bits, diced ham, grilled chicken, or lobster to the finished mac & cheese for a protein boost.
Blend in some Monterey Jack cheese with cheddar, stir in ground beef cooked with taco seasoning, and top with diced tomatoes, green onions, and crushed tortilla chips.
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