CREAMY PIMENTO MAC 'n' CHEESE

1 cup small curd cottage cheese

4-oz (1/2 an 8-oz block) cream cheese

1/2 onion, chopped

2 cans (14.5-oz each) chicken broth

2 cups water

1 tsp hot pepper sauce

1/4 tsp salt

3 cups shredded cheddar

1 jar (4-oz) diced pimentos

1 lb elbow macaroni, uncooked

Coat a 6-quart slow cooker with nonstick cooking spray.

In a food processor, process cottage cheese, cream cheese and onion until smooth. Transfer mixture to the slow cooker. Whisk in the broth, water, hot sauce and salt.

Reserve 1 cup of the cheddar. Drain pimentos.

Fold in the pasta and the remaining cheddar. Cover and cook on low until creamy and pasta is cooked, around 2 hours. Stir in the remaining cheddar and the pimentos before serving. Garnish as desired

Yield: 8 servings

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