Cottage Cheese Mac and Cheese
High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!
Servings: 4 servings
Calories: 505kcal
Ingredients
- 10 ounces elbow macaroni regular, whole wheat or gluten-free
- 3/4 cup cottage cheese not lower than 2%
- 3/4 cup milk I like to use 3.25%
- 1 cup cheddar cheese grated
- 2 tablespoons butter salted
- 1 teaspoon prepared mustard
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring medium pot with water to a boil, then add a pinch of salt and pasta. Cook as per package instructions or until al dente, about 8-10 minutes.
- Meanwhile, in a high speed blender, add cottage cheese, milk, cheddar cheese, butter, mustard, cornstarch, garlic powder, salt and pepper. Process until smooth.
- Pour mixture into another medium pot and cook on low-medium heat just until thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
- Drain pasta and add to the pot with the cheese sauce and stir gently to coat.
- Serve hot and preferably immediately while it's the most creamy. You can always add more milk to thin it out.
Notes
- Store: Refrigerate in an airtight container for up to 2-3 days. I think it's best to reheat it in a microwave. You can add a bit of milk or water and reheat in a small pot on the stove as well but it might burn a bit and you have to stir constantly. But it's possible.
- Freeze: Do not freeze this mac and cheese as pasta generally does not freeze well.
- Cook low and slow: To avoid sauce from separating, cook on low to medium heat. Very important!
Nutrition
Calories: 505kcal | Carbohydrates: 61g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 690mg | Fiber: 2g | Sugar: 5g