Cottage Cheese Mac and Cheese
Servings 8
This cottage cheese mac and cheese is a lighter take on classic comfort food — creamy, high in protein, and slightly tangy. Make it with traditional, whole wheat, or gluten-free pasta.
Ingredients
- 12 ounces (3 cups or 340 grams) elbow macaroni regular, whole wheat or if you're gluten-free, use GF macaroni
- 1 cup (240 ml) whole milk
- 1/2 cup (126 grams) full-fat cottage cheese
- 1 1/2 tablespoons (15 grams) cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 cup (4 ounces or 113 grams) sharp cheddar cheese freshly grated
- 1/2 cup (50 grams) Pecorino Romano or Parmesan cheese grated, see notes
Instructions
- Cook the pasta according to the package directions for al dente. It’s important not to overcook it.
- While it’s cooking, prepare the cheese sauce.
- Place all the remaining ingredients in a blender and blend on high until totally smooth.
- After the pasta is done cooking, drain the water, but don’t rinse.
- Add the blended cheese sauce to the pot that had the macaroni, heat over medium until hot and smooth.
- Add the cooked macaroni and stir until coated.
- Let leftovers cool completely and then refrigerate in an airtight container for up to 4 days.
Notes
- This recipe yields 6-8 servings. The nutritional information was calculated based on 8 servings.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Calories: 277kcalCarbohydrates: 36gProtein: 13gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 296mgPotassium: 172mgFiber: 1gSugar: 3gVitamin A: 235IUVitamin C: 0.001mgCalcium: 224mgIron: 1mgNet Carbs: 35
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