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1 cup cottage cheese
1 tablespoon dijon mustard
2/3 cup sour cream
1/2 teaspoon pepper
1 1/2 cups small elbow macaroni (about 1/2-lb.)
2 cups grated sharp cheddar cheese (about 1/2-lb.)
1 package frozen peas (10-oz.)
3 tablespoon minced chives or scallion (optl.)
1. Bring a large pot of water to boil.
2. Meanwhile in a large bowl, blend the cottage cheese and mustard until smooth. Stir in the sour cream and pepper.
3. Add the macaroni to the boiling water and cook until al dente, 9 to 12 minutes or according to package directions.
4. Preheat the oven to 400-degrees. Butter a 1 1/2-quart baking dish.
5. Drain the macaroni well and add it to the cottage cheese mixture. Add 1 1/2 cups of the Cheddar cheese, the peas, and chives (if using), and stir to blend well.
6. Turn the mixture into the prepared baking dish and top it with the remaining 1/2 cup Cheddar.
7. Bake for about 25 minutes, or until lightly browned on top.
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