EASIEST BAKED MACARONI AND CHEESE

EASIEST BAKED MACARONI AND CHEESE
Ek gooi sommer enige en elke stukkie oorskiet kaas/roomkaas/plain yoghurt wat ek in die yskas het, ook by die mengsel. Wat ook nie kwaad doen nie, is om tiemie, tamatie blokkies, gaar spek of worsies in te sit.

Yield: 6 to 8 servings
2 tablespoons butter
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon dry mustard
pinch cayenne
pinch freshly grated nutmeg (I skipped this)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated (I’m a big fan of Cabot extra-sharp, in the purple wrapper)
½ pound elbow pasta, uncooked (225 g)

Heat oven to 375°F and position an oven rack in upper third of oven. Use one tablespoon butter to grease a 9-inch round or square baking pan.
In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 cup 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 30 minutes.
Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

* Next time, I will puree everything without the milk, and then add it in. I think that will put a finer grind on the cottage cheese, so no lumps remain.
Recipe posted and tested by Petro Borchard