Creamy Macaroni and Cheese

Ingredients

• 225g cottage cheese (not low-fat)
• 480ml milk (not skim)
• 3g dry mustard
• 0.25g ground cayenne
• 0.25g ground nutmeg
• 2g kosher salt
• 1g black pepper
• 450g sharp or extra-sharp Cheddar, grated
• 230g elbow pasta, uncooked
• 30g unsalted butter

Instructions

1. Position a rack in the upper third of the oven and preheat it to 190 °C.
2. Grease a 23 cm round or square baking pan with 15 g butter.
3. In a blender, purée the cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper. Reserve 30 g Cheddar for topping. In a large bowl, combine the remaining Cheddar, milk mixture and uncooked pasta. Pour into the prepared pan, cover tightly with foil and bake for 30 minutes.
4. Uncover the pan, stir gently, sprinkle with the reserved cheese and dot with the remaining 15 g butter. Bake uncovered for 30 minutes more, until browned. Let cool for at least 15 minutes before serving.