Cottage Cheese Mac and Cheese - High Protein & Low Calorie Mac n Cheese

Ingredients

• 8 oz Elbow Pasta (regular wheat pasta; can substitute gluten‑free pasta)
• 1 cup Cottage Cheese (whole‑milk (4%) for best creaminess)
• 0.5 cup Milk (4% whole milk)
• 4 oz Sharp Cheddar Cheese (shredded)
• 2 oz Parmesan Cheese (freshly grated)
• 1 tablespoon Cornstarch (for thickening the sauce)
• 0.25 teaspoon Black Pepper (ground)
• 0.5 teaspoon Garlic Powder (ground)
• 0.25 teaspoon Paprika (sweet paprika)
• pinch Nutmeg (freshly grated if possible)
• pinch Cayenne Pepper (optional for heat)
• 1 tablespoon Butter (softened, for greasing the casserole dish)
• 0.5 cup Panko Breadcrumbs (Japanese style, adds crunch)
• 1 oz Shredded Cheddar or Parmesan Cheese (topping) (adds a golden crust)

Instructions

1. Cook the Pasta

   Fill a medium pot with water, add enough salt to taste like the sea, bring to a boil, add 8 oz elbow pasta, and cook until al dente, about 12–13 minutes.

   Time: PT13M

   Temperature: boiling

2. Reserve Pasta Water and Drain

   Before draining, scoop out 2–3 tablespoons of the hot pasta water and set aside, then drain the pasta in a colander. Do not rinse.

   Time: PT2M

3. Blend the Cheese Sauce

   In a blender or food processor combine 1 cup cottage cheese, ½ cup milk, 4 oz shredded sharp cheddar, 2 oz grated Parmesan, 1 Tbsp cornstarch, ¼ tsp black pepper, ½ tsp garlic powder, ¼ tsp paprika, a pinch of nutmeg, and an optional pinch of cayenne. Blend until completely smooth, about 30–40 seconds.

   Time: PT5M

4. Thicken the Sauce

   Return the blended mixture to the same pot, set heat to medium‑low, and stir with a wooden spoon for 1–1½ minutes until the sauce thickens slightly and the cornstarch is fully cooked.

   Time: PT2M

   Temperature: medium low

5. Combine Pasta and Sauce

   Add the drained pasta back into the pot, toss to coat evenly. If the sauce looks too thick, stir in the reserved pasta water a tablespoon at a time until desired consistency is reached.

   Time: PT2M

6. Prepare the Casserole Dish

   Brush the 8×8‑inch casserole dish with softened butter, ensuring the bottom and sides are lightly coated.

   Time: PT3M

7. Assemble for Baking

   Transfer the mac and cheese mixture into the prepared dish, sprinkle the top with 1 oz shredded cheddar or Parmesan and ½ cup panko breadcrumbs for a crunchy crust.

   Time: PT2M

8. Bake

   Preheat the oven to 375°F (190°C). Bake the casserole for 15 minutes, or until the top is lightly browned and the sauce is bubbling.

   Time: PT15M

   Temperature: 375°F

9. Serve or Store

   Remove from oven, let rest 5 minutes, then serve. Leftovers can be refrigerated or frozen (see storage).

   Time: PT5M

Nutrition Facts

Calories

552

Protein

27 g

Carbohydrates

36 g

Fat

17 g

Fiber

1.5 g