This recipe has become an Easter tradition for Susan and I. There are variations of it: sometimes Elbow pasta; sometimes broccoli and bacon; sometimes broccoli, bacon and Bourbon!

It is always a hit, especially when it is made with Wagon Wheel pasta.

Easter is celebrated at our daughter’s home along with many family members. I wake early and start assembling this recipe around seven in the morning as Easter Brunch is at 11:00.

There was ham, bagels, cream cheese, smoked salmon, sweet potato hash browns, potato salad with green beans and capers, eggs, sausage, deserts, and Mimosas!

Here’s my brunch.

I made a watercolor Easter card for our daughter and she framed it.

I made an Easter card for Susan, too.

Here’s the recipe:

Ingredients

Yield: 6 to 8 servings

• 2 tablespoons unsalted butter
• 1 cup cottage cheese (not low-fat)
• 2 cups milk (not skim)
• 1 teaspoon dry mustard
• Pinch of ground cayenne
• Pinch of ground nutmeg
• ½ teaspoon kosher salt
• ¼teaspoon black pepper
• 1 pound sharp or extra-sharp Cheddar, grated
• 1 pound wagon wheel/elbow pasta, cooked
• 1 good sized head of broccoli, cut into florets

Preparation

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
2. Cook pasta till almost done/al dente, add broccoli for one or two minutes.
3. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve ¼ cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture, broccoli and cooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
4. 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.