By Tim Gajda
Tim Gajda is a father, cyclist and state of Michigan employee who spends as much time as he can in the kitchen. Asked for his favorite comfort food recipe, he credits the cooking section of the New York Times for providing him with a recipe his family loves and asks for time and time again.
- 2 tablespoons butter
● 1 cup regular cottage cheese
● 2 cups whole milk
- 1 tablespoon dry mustard
- A pinch of cayenne
● A pinch of fresh nutmeg, grated
● 1⁄2 teaspoon salt
● 1⁄4 teaspoon ground black pepper
● 1 pound extra-sharp cheddar cheese, grated
- 1⁄2 pound large elbow pasta, uncooked
- Preheat oven to 375 degrees
- Use one tablespoon butter to butter a 9-inch round or square baking dish.
- Using a blender, puree cottage cheese, milk, mustard, cayenne, nutmeg, 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 the pan, stir gently and sprinkle with reserved cheese, dotting with remaining tablespoon of butter.
- Bake uncovered 30 minutes more until browned.
- Cool 15 minutes and serve.