Description
This protein cottage cheese mac and cheese comes together in under 30 minutes and packs over 22 grams of protein per serving! It is perfectly creamy and delicious for a quick meal the whole family will love!
Ingredients
Scale
- 8 ounces cooked macaroni pasta
- 1 cup cottage cheese – I recommend full-fat cottage cheese
- 1 cup 2% or whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 cup shredded sharp cheddar cheese
Instructions
- Cook the pasta 1-2 minutes less than the package instructions, then drain (do not rinse) and set aside.
- Add the cottage cheese, milk, garlic powder, paprika, salt, and pepper to a high-speed blender and blend until smooth (about 20 seconds).
- Heat a large pot or skillet to medium heat, and add the cheese sauce to the pan. Stir in the cornstarch and whisk or stir the sauce until it starts to thicken (about 2-3 minutes). Then stir in the remaining 1 cup of shredded cheese until it is fully melted.
- Taste the sauce and add salt and pepper if needed then stir in the cooked pasta noodles. Coat the noodles well in the sauce so they are all nice and cheesy.
- Serve hot and enjoy!
Notes
- Cook he pasta 1-2 minutes less than the package instructions. Drain the pasta but do not rinse it in water.
- Shredd your own cheese since pre-shredded cheese tends to have non-caking agents in it that cause clumping when melted.
- Blend the cottage cheese mixture well for the smoothest cheese sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or stovetop with a splash of milk until heated through.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main dishes
- Method: Stovetop
- Cuisine: American
