"SALLY"
Update

...she just turned 5 years old. During the long dreary Minnesota winters, comfort food is a necessity and Sally LOVES cheese. We tend to mix a little of the below recipe in her dog food as a treat. Note: the below recipe is really rich but very worth it (and non or low fat wreaks havoc with the texture).

Christy & James
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Creamy Macaroni and Cheese
(New York Times recipe published January 4, 2006)
6-8 Servings

2 tablespoons butter
1 cup cottage cheese
2 cups milk
1 teaspoon dry mustard
Pinch cayenne
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound sharp or extra-sharp cheddar cheese, grated
½ pound elbow pasta, uncooked.

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. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg 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. 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. Yield: 6 to 8 servings.