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NO BOIL MAC & CHEESE

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Ingredients
  

  • 2 cups cottage cheese [4% fat]
  • 2 cups 2% milk
  • 1 tsp dijon mustard
  • dash cayenne
  • 1/2 tsp freshly grated nutmeg
  • 1 pound sharp or extra-sharp white cheddar cheese grated
  • 12 oz elbow pasta uncooked [I used corkscrew macaroni]

Instructions
 

  • In a food processor or blender, purée cottage cheese, milk, mustard, cayenne, nutmeg.
  • Reserve 1/4 of the 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 at 350 for 30 minutes. Uncover pan, stir gently, sprinkle with reserved cheese. Bake, uncovered, 30 minutes more, until browned. Let cool 5 minutes before serving. 6-8 servings

Notes

note: I did not add any salt because the cheese is very salty anyway. I also didn’t add additional black pepper because of my grandson, Super Boy. Feel free to spice it up anyway you like. The cottage cheese and sharp cheddar together really give it a zing anyway