http://www.nytimes.com/2006/01/04/dining/041wrex.html
Looking back over my posts for the day, I seem to be in a worse mood than I actually am. To make amends, here’s a recipe for macaroni and cheese.
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
teaspoon salt
teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
pound elbow pasta, uncooked.
1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, pure cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 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 and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
Yield: 6 to 8 servings.