1 tablespoon butter
1 cup cottage cheese
1 teaspoon paprika
1 teaspoon dried mustard
1/2 teaspoon each salt and pepper
2 cups whole milk
1/2 pound Monterey jack cheese, grated
1/2 pound sharp cheddar cheese, grated
1 pound elbow pasta, uncooked
1 (4 ounce) jar pimentos, drained
Preheat the oven to 375 degrees F and place the rack in the second-highest slot.
Use the butter to thoroughly grease a large baking dish or casserole.
In a medium bowl, whisk to combine the cottage cheese, paprika, dried mustard, salt and pepper.
Slowly add the milk, whisking continuously to keep the mixture smooth.
Drain and dice the pimentos.
In a large bowl, combine all of the grated cheeses. Set aside 1/3 cup for the crust.
Add the milk mixture, pimentos and uncooked pasta to the remaining grated cheese and stir well.
Pour the mixture into the prepared pan, cover with foil (sealing the edges as tightly as possible) and bake for 30 minutes.
Remove the foil from the pasta, stir the mixture and sprinkle with the remaining grated cheese.
Bake, uncovered, for 30 more minutes, or until the crust is perfectly browned.
Allow the mac and cheese to cool on a heat-proof surface for at least 10 minutes before serving.