Categories: Pasta
Ingredients
- 2 cups of dry elbow pasta
- 2 cups of milk
- 1 cup of cottage cheese
- 1 chipotle chile in adobo
- 1 teaspoon mustard powder
- 1 clove of garlic, roughly chopped
- Pinch of cumin
- Salt and black pepper to taste
- 3 cups of shredded cheese, a mix of cheddar and Monterey Jack
- 1/4 cup of crumbled cotija cheese (optional, but delicious!)
- 4 pieces of cooked bacon, chopped
- 1 tablespoon of butter
Directions
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Heat the oven to 375 degrees.
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Grease a 9-inch cast-iron skillet or a 9-inch square or round baking pan with the butter. Add the dry pasta.
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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.
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Stir in two cups of the shredded cheese, cover the pan with foil and bake for 30 minutes.
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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 and chopped bacon and cook for another 25 minutes uncovered or until brown and bubbling.