Cajun Mac and Cheese

There is a little local place that serves the best mac and cheese, it is a little spicy and they use cottage and cheddar cheese. Here is my attempt and recreating it, i have come close but it is still missing something but still pretty good!

Ingredients:

1 lb penne or rigatoni
1 cup of frozen peas thawed
2 tablespoons butter

1 cup small curd cottage cheese
1 cup whole milk
1 teaspoon ground mustard

1/2 teaspoon of hot paprika 

1/2 teaspoon Cajun Creole Seasoning (recommended: The Spice Hunter)
Pinch of nutmeg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

10 oz of fancy shredded sharp or extra-sharp cheddar cheese

Directions:

1. Heat oven to 375 degrees.
2. Boil water and salt. Cook pasta according to directions.
3. Butter a rectangular baking dish.
4 In a blender, purée cottage cheese, milk, mustard, creole seasoning, cayenne, nutmeg and salt and pepper together. In a large bowl, combine cheese (Reserve ¼ cup cheddar cheese for topping) and milk mixture.
5. Pour half of the pasta into the prepared dish and cover with half the cheese/milk mixture.
6. Repeat with the remaining cheese/milk mixture and pasta.
7. Top with the peas and sprinke the rest of the cheese over the top. Dot with remaining tablespoon butter.
8. Bake, uncovered, 30 minutes, until browned. Let cool 10-15 minutes before serving.