Description
This Cottage Cheese Mac and Cheese is a delightful twist on a classic, offering irresistible creaminess, hearty elbow macaroni, and rich cheese flavors, perfect for a quick dinner or comfort meal.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1½ cups cottage cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ cup milk
- ¼ cup shredded parmesan cheese
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon dry mustard powder
Instructions
- Cook the elbow macaroni in salted boiling water according to package directions. Reserve ½ cup of pasta water, drain the pasta, and set aside.
- In a blender, combine cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, cornstarch, salt, onion powder, and dry mustard. Blend until the mixture is smooth.
- Pour the blended mixture into a large saucepan over medium-low heat, stirring frequently, until the sauce is smooth and creamy, which will take about 6 to 8 minutes.
- Add the cooked macaroni to the sauce and stir to coat evenly. Heat for another 1 to 2 minutes until warmed through.
- Allow the dish to rest for a few minutes to thicken slightly. If needed, add some reserved pasta water to adjust the consistency.
Notes
Full-fat cottage cheese gives the best flavor and texture.
Feel free to add vegetables like broccoli for extra nutrition.
For a spicier kick, consider adding a sprinkle of cayenne pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 30mg