It formed a marvelous, tasty cheese-crust at the bottom of the pan. Now I see why you say to bake it in the upper third of the oven – can’t imagine what the crust would have been like baked closer to the heating element. But that’s my favorite part of any kind of cheese dish — the slightly over-baked bits.

I do have a comment, though. You end the recipe with the statement, “* Next time, I will puree everything without the milk, and then add it in. I think that will put a finer grind on the cottage cheese, so no lumps remain.” I followed your advice. But while the sauce was smooth and lump-free before baking, it curdled somewhat as it baked. And it dried out a little on sitting, and didn’t stay gooey – right on, izzy’s mama. I would say the texture of the sauce was the only problem – it still tasted great.

Thanks for re-visiting the recipe. It was worth it.

My family makes luxion (spell?) and cheese. Boil pasta, drain, melt butter and whipped cream cheese in pasta, toss to coat (in same pot used to boil so its still wicked hot), add cottage cheese salt and pepper. Its all by eye, there is a yiddish word for it but I can hardly say it never mind spell it :o) This probably started from eatin’ a bite of kugel raw (which is really good if you don’t mind a little semonila and its really just to taste it cause everything is by eye) but who knows.

Maybe my oven’s too hot or I missed something.

In fact, I’m going to go devour the rest of the left overs right now.

http://mischathemowse.multiply.com/journal/item/76/When_In_Doubt_Add_More_Cheese_...

Why do people do this?