Joan's Mac and cheese

Macaroni and Cheese 

Ingredients:

1/2  pound pasta (elbow macaroni, fusilli, or any shape desired)

1 ounce butter

1 and ¾ cups whole milk

3 ounces ricotta or small curd cottage cheese

1 and 1/2 ounces cream cheese or crème fraiche

6 ounces Monterey Jack (or other mild cheese), shredded

6 ounces Gouda (or other cheese), shredded

Salt and freshly ground black pepper

An additional 4 ounces Gouda (or other cheese), shredded, for top

Directions:

Preheat oven to 350 degrees.

Cook pasta in a large pot of boiling, salted water until tender. Drain well.

Add butter, milk, ricotta or cottage cheese, cream cheese, Monterey Jack, and 6 ounces of Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese.

Pour the mixture into a 2-quart casserole or baking pan. You can also use two 1-quart casseroles. Top with the remaining 4 ounces of Gouda or other cheese. Bake uncovered until golden, 30 to 40 minutes. Serve hot or at room temperature.