Cottage Cheese Mac And Cheese
A rich and creamy Cottage Cheese Mac And Cheese that’s packed with protein and flavor. This lighter take on Classic Mac And Cheese is made with blended cottage cheese for the ultimate silky-smooth Cheese Sauce For Pasta—comfort food without the guilt.
Ingredients
- 8 oz elbow macaroni or pasta of choice
- 1 cup cottage cheese 4% milkfat for best results
- ¾ cup milk 2%, whole, or skim
- 1 tbsp cornstarch
- 1 ½ cups shredded sharp cheddar cheese
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- ¼ cup panko breadcrumbs optional, for baked version
- 1 tbsp olive oil spray optional, for baking
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a blender, combine cottage cheese, milk, cornstarch, shredded cheddar, garlic powder, paprika, salt, and pepper. Blend until smooth.
- Pour the cheese sauce into a skillet and heat over medium-low, stirring constantly, until slightly thickened (about 5 minutes).
- Stir in the cooked pasta, ensuring it’s evenly coated with the creamy cheese sauce. Adjust seasoning to taste.
- (Optional Baked Version): Transfer mac and cheese to a baking dish, sprinkle with panko breadcrumbs, spray with olive oil, and bake at 375°F for 10-12 minutes until golden brown.
- Serve warm and enjoy
Notes
- For extra creaminess, use full-fat cottage cheese.
- Want a veggie boost? Stir in steamed broccoli or peas.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to maintain creaminess.