Super Creamy Macaroni and Cheese

• Vegetarian

• Produce

  • 1 Parsley

• Condiments

  • 1 tsp Mustard, dry

• Pasta & Grains

  • 1/2 lb Elbow pasta

• Baking & Spices

  • 1 pinch Cayenne
  • 1 tsp Kosher salt
  • 1 pinch Nutmeg
  • 1/4 tsp White pepper

• Dairy

  • 4 tbsp Butter
  • 1 lb Cheddar, sharp
  • 1 cup Cottage cheese
  • 1 cup Half and half
  • 1 cup Whole milk

Found on dinnerthendessert.com

Description

Ingredients

• 1 cup cottage cheese (not lowfat)
• 1 cup half and half
• 1 teaspoon dry mustard
• 1 pinch cayenne
• 1 pinch nutmeg
• 1 teaspoon Kosher salt
• ¼ teaspoon white pepper
• 4 tablespoons butter
• 1 cup whole milk (not 2%, 1% or skim)
• 1 pound sharp cheddar, do not buy pre-grated, the additive will make pasta grainy
• ½ pound elbow pasta, cooked three minutes shy of the directions on the box but dont rinse the pasta or the pan
• parsley for garnish, optional

Directions

• In a blender add the cottage cheese, half and half, dry mustard, cayenne, nutmeg and salt and pepper together until the mixture is completely smooth (even if you think it is smooth, give it an extra 15 seconds, you want it smooth or your pasta will taste grainy).
• In a large pot (the one you drained the pasta in, dont rinse the pan before adding the ingredients), add the butter, cheddar cheese, milk and pasta.
• Stir together until the butter is fully melted, then add in the cottage cheese mixture.
• On a very low heat simmer the pasta a few minutes (I would say no more than 5) until it is as thick and creamy as you like, then serve immediately.
• Leftovers wont be as creamy since the pasta will soak up liquids as it sits.