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Ingredients
  • ½ pound (8 oz) small shaped pasta, such as elbows
  • 1 tbsp butter
  • 1 cup cottage cheese
  • ½ cup milk (any kind)
  • 1 ½ cups (6 oz) shredded cheese (I use a Monterey Jack and Cheddar blend)
  • salt and pepper, to taste
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