2 tbsp butter
1 cup cottage cheese
2 cups milk
1 tsp dry mustard
1/2 tsp salt
1/4 tsp ground black pepper
900g extra sharp cheddar cheese, grated
225g elbow pasta
Heat oven to 190°C and grease a 22 cm round baking dish with 1 tsp butter.
In a blender, puree cottage cheese, mustard, cayenne, salt and pepper together. Reserve 1/4 cup grated cheese for topping before combining the remainder with pureed mixture, milk and uncooked pasta.
Pour into pan, cover with foil and bake for half an hour.
Uncover pan, stir gently and sprinkle with remaining cheese and tsp butter. Bake uncovered for a further 30 minutes until browned.