Author Adapted by Lisa Fain from the New York Times
Ingredients
2cupsdry elbow pasta
2cupswhole milk
1cupcottage cheese
1chipotle chile in adobo
1teaspoonmustard powder
1clovegarlic, chopped
Pinchcumin
Salt
Pepper
1 1/2cupsshredded cheddar cheese
1 1/2cupsshredded Monterey Jack cheese
4piecescooked bacon, chopped
1tablespoonunsalted butter
1/4cupcrumbled cotija cheese (optional but delicious!)
Instructions
Heat the oven to 375° F.
Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.
In a blender, mix together the milk, cottage cheese, chipotle chile, mustard powder, garlic, cumin, salt and black pepper until it’s smooth. Pour mixture over dry pasta and stir until sauce is evenly distributed.
Combine the shredded cheddar and Monterey Jack cheeses, then stir in two cups of the shredded cheese. Cover the pan with foil and bake for 30 minutes.
After 30 minutes, remove the foil and stir the macaroni and cheese a couple of times. Top with the remaining 1 cup of shredded cheese, chopped bacon, and butter, and cook for another 25 minutes uncovered or until brown and bubbling.