I told you this was hedonistic. But oh-so-delicious!
16 oz elbow macaroni, or whatever pasta you fancy (I like ancient harvest quinoa rotelle & it is gluten free)
1/4 c. butter, plus another melted tablespoon of butter for the topping
1/4 c. all purpose flour (regular or the Bob’s Red Mill gluten free version)
1/4 tsp. each: dried thyme, cayenne pepper, Worcestershire sauce
1/8 tsp. white pepper
3 c. each: milk and shredded sharp cheddar cheese with about 3/4 of a cup set aside for the topping (I like to mix a small block of cabot seriously sharp cheddar and a vermont extra sharp white cheddar)
1 pinch of nutmeg
1 tsp. each: salt and dijon mustard
~ 8 oz. sour cream
~12 oz. cottage cheese
~ 1/2 c. bread crumbs (or crushed Glutino crackers)
- Preheat oven to 400.
- Bring a large pot of water to a boil and cook pasta for 8 minutes. Meanwhile, melt 1/4 c. butter in a large saucepan over medium heat. When it gets foamy, mix in flour and stir for about 3 minutes. Add thyme, cayenne, and white pepper. Then whisk in milk until smooth. Bring to the edge of a simmer.
- Right as your milk mixture is reaching a simmer add the nutmeg, Worcestershire, and salt. Simmer on medium-low heat for about 8 minutes, whisking regularly.
- Turn heat off. Add ~2.25 c. of the shredded cheese and stir until melted. Add Dijon mustard.
- Lightly oil or grease a 9×13 casserole. Add cooked pasta and pour the milk/cheese mixture over the top. Add the cottage cheese and sour cream. Mix these all together.
- Toss the bread crumbs (or crushed crackers) with the tablespoon of melted butter. Sprinkle over the top of the casserole. Cover with remaining cheese.
- Bake uncovered until bubble and slightly browning or about 20-30 minutes.