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cottage cheese mac and cheese

A creamy and cheesy twist on classic mac and cheese, using cottage cheese for added protein and richness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces elbow macaroni
Cheese Sauce
  • 1 cup cottage cheese preferably low-fat
  • 1 cup shredded cheddar cheese sharp or mild, based on preference
  • 1 cup milk whole or low-fat
  • 2 tablespoons butter unsalted
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Topping
  • 1/2 cup bread crumbs optional, for crunch
  • 1/4 cup grated parmesan cheese optional

Method
 

Cook Pasta
  1. In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Make Cheese Sauce
  1. In the same pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
  2. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.
  3. Remove from heat and stir in the cottage cheese, cheddar cheese, garlic powder, onion powder, salt, and black pepper until smooth.
Combine and Bake
  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine the cooked macaroni with the cheese sauce, mixing well.
  2. Transfer the mixture to a greased baking dish. If using, sprinkle bread crumbs and parmesan cheese on top.
  3. Bake in the preheated oven for 20 minutes, or until bubbly and golden on top.

Notes

For a spicier version, add a pinch of cayenne pepper or some diced jalapeños to the cheese sauce.