Description
A creamy, protein-packed twist on classic mac and cheese using cottage cheese and sharp cheddar, offering a nutritious and satisfying meal that’s quick and easy to prepare.
Ingredients
Scale
Pasta
- 2 cups pasta (macaroni, penne, or fusilli)
Dairy
- 1 cup cottage cheese (low-fat or full-fat)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
Seasonings
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a pot of salted water to boil and cook the pasta according to package instructions until al dente; then drain and set aside.
- Prepare the cheese sauce: In a saucepan over medium heat, melt the unsalted butter. Whisk in the garlic powder and then gradually pour in the whole milk, stirring continuously until the mixture is smooth. Slowly add the shredded sharp cheddar cheese, whisking until the cheese melts completely into a smooth sauce.
- Combine pasta and cottage cheese: Add the drained pasta and cottage cheese directly into the pot or saucepan. Pour the cheddar cheese sauce over the mixture and stir thoroughly until the pasta is evenly coated with the creamy sauce.
- Heat through: Reduce the heat to low and warm the combined mac and cheese mixture for 2-3 minutes, ensuring not to bring it to a boil to maintain a creamy texture.
- Serve: Dish out the mac and cheese warm. Optionally, garnish with extra shredded cheddar or fresh herbs for added flavor and presentation.
Notes
- You can use any short pasta shapes such as macaroni, penne, or fusilli for this recipe.
- Using low-fat or full-fat cottage cheese adjusts the creaminess and calorie content to your preference.
- Do not boil the mac and cheese after adding the cheese sauce to prevent curdling and maintain a smooth texture.
- Additional seasoning like paprika or mustard powder can enhance the flavor if desired.
- This recipe reheats well; warm gently on low heat to keep it creamy.
