Cottage Cheese Macaroni and Cheese

Ingredients

• 1 cup Cottage Cheese (full‑fat or low‑fat, plain)
• 1 cup Milk (whole milk recommended for richness)
• 2 tablespoons Cornstarch (helps thicken the sauce)
• 2 cups Sharp Cheddar Cheese (shredded; sharp flavor gives depth)
• 1/2 teaspoon Salt (adjust to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Paprika (adds subtle smoky note)
• 1/8 teaspoon Dry Mustard Powder (optional; brightens flavor)
• 12 ounces Whole Wheat Pasta or Chickpea Pasta (any short shape like elbows or shells; chickpea pasta adds extra protein)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually 8‑10 minutes. Drain in a colander and set aside.

   Time: PT12M

   Temperature: 212°F

2. Blend the Cheese Sauce Base

   While the pasta cooks, combine cottage cheese, milk, cornstarch, shredded sharp cheddar, salt, black pepper, paprika, and mustard powder in a blender. Blend on high for about 30 seconds until completely smooth.

   Time: PT2M

3. Thicken the Sauce

   Pour the blended mixture into a saucepan over medium heat. Stir constantly with a wooden spoon; the sauce will begin to bubble and thicken after 3‑5 minutes. Once it coats the back of the spoon, remove from heat.

   Time: PT5M

   Temperature: Medium heat

4. Combine Pasta and Sauce

   Add the cooked pasta to the saucepan with the cheese sauce. Toss gently to coat every piece. Cook for an additional 2 minutes to let the flavors meld.

   Time: PT2M

   Temperature: Medium heat

5. Serve

   Spoon the creamy mac and cheese into bowls. Garnish with a pinch of extra paprika or fresh herbs if desired. Serve hot.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

15g

Fiber

6g