Cottage Cheese Mac and Cheese
This cottage cheese mac and cheese recipe makes creamy, protein-packed comfort food that’s ready in just 20 minutes. Here’s how to blend cottage cheese into the silkiest cheese sauce you’ve ever tasted!
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Yield
- 4
Ingredients 8
- 8 ounces short pasta*
- 1 cup 4% milkfat cottage cheese
- ¾ cup milk of choice (we used 2%)
- 1 tablespoon cornstarch
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika (optional, for color)
- ¼ teaspoon kosher salt
Method 4
- 01
Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Drain the pasta.
- 02
Meanwhile, in a blender, blend the cottage cheese, milk, cornstarch, shredded cheddar cheese, garlic powder, paprika, and kosher salt . Pour the cheese mixture into a skillet and heat for 5 minutes, until thickened. Once it is thickened, remove from the heat until the pasta finishes.
- 03
When the sauce is finished, add the cooked and drained pasta. Stir to combine. Taste and add a pinch of salt if necessary.
- 04
Serve immediately, or allow it to sit for a few minutes to absorb the sauce flavors (you can also transfer to a baking dish and bake for 15 minutes at 350°F for even more flavor). If desired, top with seasoned panko or breadcrumbs for a crunchy topping. Leftovers last up to 3 days refrigerated; reheat gently on the stovetop and add a splash of milk or pinch of salt if necessary.
Provenance
- recipe-clones/acouplecooks-data
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