No Boil Easiest Baked Macaroni and Cheese

By zircon50

NOTE: Puree everything in the blender without the milk, and then add in the milk. It will put a finer grind on the cottage cheese, so no lumps remain

Ingredients

• 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
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound sharp or extra-sharp cheddar cheese, grated (Cabot extra-sharp, in the purple wrapper works well)
• 1/2 pound elbow pasta, uncooked
• Panko bread crumbs

Preparation

Step 1

1. 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.

2. In a blender, purée cottage cheese, mustard, cayenne, nutmeg and salt and pepper together. Add the milk and puree until smooth. 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.

3. Uncover pan, stir gently, sprinkle with reserved cheese, dot with remaining tablespoon butter and sprinkle top with panko bread crumbs. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

Serves 4 to 6