Cottage Cheese Mac and Cheese

This Cottage Cheese Mac and Cheese is a healthier, protein-packed twist on classic comfort food, with an impressive 31 grams of protein per serving.

Author : Aline Cueni

5 from 1 vote

Prep Time :5

Cook Time :15

Total Time :20

Servings : 3

Calories : 541kcal

Ingredients

8 oz (225 g) short pasta, elbow macaroni
1 cup (225 g) cottage cheese, (I used low-fat)
1 cup (240 ml) milk, (I used 2%)
1 cup (100 g) cheddar cheese
1 tablespoon cornstarch
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon black pepper
¼ teaspoon salt to taste, or more
a pinch ground nutmeg
a pinch cayenne pepper

Instructions

Cook the pasta in a large pot of boiling salt water until al dente. Drain and set aside.
In a blender, combine the cottage cheese, cheddar cheese, milk, cornstarch, and seasonings. Blend until smooth. (I like to use my immersion blender for this).
Pour the cheese sauce into a non-stick pot and cook over medium heat, stirring regularly. Let the sauce gently simmer for about 8 minute, or until it has thickened slightly.
Add the cooked pasta and stir well to coat every piece in creamy, cheesy goodness. Cook for another minute or two to ensure everything is heated through. Season to taste with salt and pepper.
Serve immediately in bowls & enjoy!

Notes

Store & Reheat Properly: Store leftovers in an airtight container in the fridge for up to 3 days. Warm on the stovetop over low heat with a splash of milk or water to restore creaminess, or reheat in the microwave.

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