10 MINUTE COTTAGE CHEESE MAC & CHEESE?!

Ingredients

• 8 oz Elbow Macaroni (uncooked)
• 1 cup Cottage Cheese (full‑fat, larger curd)
• 0.25 cup Whole Milk (for a smoother sauce)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 clove Garlic (minced, tiny amount)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Hot Sauce (adjust to taste)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni and cook until al dente, about 5 minutes.

   Time: PT5M

   Temperature: boiling

2. Drain and Set Aside

   Drain the pasta in a colander and return it to the pot off the heat.

   Time: PT1M

3. Melt Cottage Cheese and Milk

   Return the pot to low heat, add the milk and cottage cheese, stirring constantly until the mixture begins to melt and become smooth.

   Time: PT2M

   Temperature: low

4. Add Cheddar Cheese

   Stir in the shredded cheddar cheese until fully melted and incorporated into the sauce.

   Time: PT1M

   Temperature: low

5. Season the Sauce

   Add the minced garlic, black pepper, and hot sauce, mixing well.

   Time: PT30S

   Temperature: low

6. Combine Pasta and Sauce

   Add the cooked pasta back into the pot, toss to coat evenly, and serve immediately.

   Time: PT30S

   Temperature: low

Nutrition Facts

Calories

420

Protein

15g

Carbohydrates

45g

Fat

18g

Fiber

2g