Creamy Tasty Macaroni and Cheese (no boil)

This truly was a fabulous recipe! And it didn't require any pre-cooking! Yeah!

Macaroni and Cheese
(6-8 servings)

2 tablespoons butter
1 cup cottage cheese (not low fat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne and ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
1/2 pound elbow pasta, uncooked

1. Heat oven to 375°F and position an oven rack in upper third of oven. Use one tablespoon butter to grease a 9-inch round or square baking pan. (I used Pam spray and coated the bottom with breadcrumbs.)

2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together.* Reserve 1/4 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 20 minutes.

3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter (I also added bacon to the top). Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.