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Baked Four-Cheese Macaroni

6 servings

• 8 ounces elbow macaroni, cooked as directed on package and drained
• 3/4 cup small-curd cottage cheese
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 cup grated sharp cheddar cheese
• 1 cup grated Monterey Jack cheese
• 1/2 cup freshly grated parmesan cheese
• 1/2 teaspoon paprika

Preheat oven to 350 degrees.

Place macaroni in a 2-quart casserole lightly coated with cooking spray or oil.

In a food processor or blender, blend cottage cheese, sour cream, flour, mustard, salt and pepper. Add mixture to the macaroni and mix well. Stir in cheddar and Monterey Jack cheeses. Top with parmesan cheese and sprinkle with paprika.

Bake, uncovered, until bubbly, about 35 minutes.

(From “ The Big Book of Potluck ” by Maryana Vollstedt, Chronicle Books.)

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