Baked Macaroni and Cheese

I don't really like macaroni and cheese - especially that Kraft stuff!! But I had an unusual urge for it for Lenten Fridays - so I stole this recipe from the NYT. It doesn't have that floury taste you sometimes get with other recipes - because there isn't any flour ...
This one not only tastes good, it is easy - no boiling pasta or making a sauce. I might add a bit more salt next time, or not. You could add tuna or cooked chicken, or some crumbled bacon on top with the extra cheese.
 
2 tablespoons butter
1 cup cottage cheese (not lowfat)
2 cups milk (not skim)
1 teaspoon dry mustard
Pinch cayenne
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated (actually, about 10 oz is probably enough)
½ pound elbow pasta, uncooked.
1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.
2. In a blender, purée cottage cheese, milk, mustard, cayenne, and salt and pepper together. Reserve ¼ cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
I wouldn't over cook this - maybe even cook it a little less - it cooks a bit more after you take it out of the oven - and gets too dry - unless you like it dry ...