Description
This Cottage Cheese Mac and Cheese is a high-protein twist on the classic comfort food. Creamy, cheesy, and satisfying, it uses cottage cheese blended into the sauce for extra protein without sacrificing flavor.
Ingredients
Scale
- 8 oz elbow macaroni noodles
- 1 cup full fat cottage cheese
- 1 cup whole milk
- 1 cup freshly grated cheddar cheese
- 1 Tablespoon arrowroot powder or cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- While the pasta is cooking, add the cottage cheese, milk, cheddar cheese, arrowroot powder, garlic powder, paprika and black pepper to a blender. Blend until smooth.
- Pour the blended cheese sauce into a large skillet or saucepan. Heat over medium-low for about 8-10 minutes, whisking occasionally, until the sauce thickens slightly.
- Add the cooked pasta to the sauce and stir until fully coated. Let sit for a few minutes to thicken more.
- Taste and adjust seasonings with extra salt or pepper if needed. Serve warm and enjoy!
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
- The sauce may seem thin at first but will thicken as it cools slightly.
- Use whole wheat or chickpea pasta for extra fiber and protein.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, High-Protein
- Method: Stovetop
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1/4 recipe
- Calories: 417
- Sugar: 7g
- Sodium: 397mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 49mg