
Ingredients :
- 2 tbsp unsalted butter
- 1 cup cottage cheese (not lowfat)
- 2 cup whole milk
- 1 tsp dry mustard
- pinch cayenne
- pinch freshly grated nutmeg
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 lb sharp or extra-sharp grated cheddar cheese
- 1/2 lb uncooked elbow pasta
Method :
- Heat oven to 375°F and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
- In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve ¼ 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.
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