Cottage Cheese Mac and Cheese

Ingredients

• 8 oz Elbow Macaroni (uncooked, short pasta shape)
• 1 cup Cottage Cheese (full‑fat or low‑fat, smooth)
• 1 cup Whole Milk (for creaminess)
• 1 cup Sharp Cheddar Cheese (shredded)
• 2 Tbsp Unsalted Butter (cut into cubes)
• ½ tsp Salt (to taste)
• ¼ tsp Black Pepper (freshly ground)
• ¼ tsp Garlic Powder (optional)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook al dente, about 7–8 minutes. Drain in a colander and set aside.

   Time: PT8M

   Temperature: 100°C

2. Blend Sauce Ingredients

   In a blender, combine cottage cheese, milk, shredded cheddar, butter, salt, pepper, and optional garlic powder. Blend on low until the mixture is completely smooth.

   Time: PT2M

3. Simmer Sauce

   Transfer the blended mixture to a saucepan. Heat over low heat, stirring constantly for about 5 minutes until the sauce thickens and becomes glossy. Do not let it boil.

   Time: PT5M

   Temperature: 90°C

4. Combine Pasta and Sauce

   Add the drained pasta to the saucepan. Toss gently to coat every piece. Cook together for another 2 minutes on low heat so the pasta absorbs some sauce.

   Time: PT2M

   Temperature: 90°C

5. Plate and Serve

   Spoon the creamy mac and cheese into serving bowls. Garnish with extra shredded cheddar or a sprinkle of fresh parsley if desired. Serve immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

23 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g