Description
Cottage cheese mac and cheese is a healthier twist on the classic comfort food, combining creamy cottage cheese with sharp cheddar for a deliciously rich flavor. This dish brings back childhood memories while providing a nutritious option that’s perfect for cozy family dinners or quick weeknight meals. In just 30 minutes, you can indulge in this creamy delight that’s easily customizable with your favorite vegetables or proteins.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup cottage cheese (full-fat or low-fat)
- 1 cup sharp cheddar cheese (shredded)
- 1 cup whole milk (or almond/oat milk)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
Instructions
- 1. Cook the pasta: Boil salted water and cook macaroni until al dente. Drain and set aside.
- 2. Make the roux: Melt butter in a saucepan over medium heat. Whisk in flour until smooth and cook for about one minute.
- 3. Prepare the cheese sauce: Gradually add milk while whisking to avoid lumps. Stir until thickened, then mix in cottage cheese and cheddar until melted.
- 4. Combine: Add cooked pasta to the sauce, stirring well to coat. Season with salt, pepper, garlic powder, and paprika.
- 5. Bake (optional): Transfer to a greased baking dish, top with extra cheddar, and bake at 350°F for 15-20 minutes until bubbly.
- 6. Serve: Enjoy hot, garnished with herbs or crushed crackers if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg
Keywords: - For added nutrition, incorporate vegetables like spinach or broccoli.- Swap regular pasta for whole grain or gluten-free options for a healthier version.- Store leftovers in an airtight container in the fridge for up to three days; reheat with a splash of milk.