Baked Mac & Cheese - NYT

Ingredients

• 2 tablespoons unsalted butter
• 1 cup cottage cheese (not low-fat)
• 2 cups milk (not skim)
• 1 teaspoon dry mustard
• Pinch of ground cayenne
• Pinch of ground nutmeg
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 pound sharp or extra-sharp Cheddar cheese, grated
• ½ pound elbow pasta, uncooked

Instructions

1. Step 1: Preheat oven to 375°F and position a rack in the upper third of the oven. Use 1 tablespoon of the butter to grease a 9-inch round or square baking dish.
2. Step 2: In a blender, purée cottage cheese, milk, dry mustard, cayenne, nutmeg, salt, and pepper until completely smooth. Reserve ¼ cup of the grated Cheddar for topping.
3. Step 3: In a large bowl, combine the remaining Cheddar, the milk mixture, and the uncooked pasta. Pour into the prepared baking dish, cover tightly with foil, and bake for 30 minutes.
4. Step 4: Remove foil and stir gently. Sprinkle with reserved cheese and dot with the remaining tablespoon of butter. Bake uncovered for another 30 minutes, until browned.
5. Step 5: Let cool for at least 15 minutes before serving.