Ingredients
1cupcottage cheese ((not lowfat))
1cuphalf and half
1teaspoondry mustard
1pinchcayenne
1pinchnutmeg
1teaspoonkosher salt
1/4teaspoonwhite pepper
4tablespoonsbutter
1cupwhole milk ((not 2%, 1% or skim))
1poundsharp cheddar (, do not buy pre-grated, the additive will make pasta grainy)
1poundelbow pasta (, cooked three minutes shy of the directions on the box but don’t rinse the pasta or the pan)
parsley for garnish (, optional)
Preparation
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.
Add the butter, cheddar cheese, milk, and pasta in the pot where you drained the pasta in.
Stir together until the butter is fully melted, then add in the cottage cheese mixture.
On a very low heat, simmer the pasta for a few minutes until it is as thick and creamy as you like, then serve immediately.
Leftovers won’t be as creamy since the pasta will soak up liquids as it sits.
