This creamy cottage cheese mac and cheese is ready in less than 30 minutes and packed with 22 grams of protein. It’s a rich and satisfying meal that’s perfect for busy weeknights and sure to please the whole family.
INGREDIENTS
- 8 oz elbow macaroni noodles
- 1 cup full-fat cottage cheese
- 1 cup whole milk
- 1 cup freshly grated cheddar cheese
- 1 tablespoon arrowroot powder or cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- Salt, to taste
INSTRUCTIONS
- Cook Pasta: Prepare the macaroni noodles according to the package instructions. Drain and set aside.
- Make Cheese Sauce: While the pasta cooks, combine the cottage cheese, milk, cheddar cheese, arrowroot powder, garlic powder, paprika, and black pepper in a blender. Blend until smooth.
- Heat Sauce: Pour the cheese mixture into a large skillet or saucepan and heat over medium-low for 8-10 minutes, whisking occasionally, until the sauce is heated through and begins to thicken slightly.
- Combine: Add the cooked pasta to the skillet and stir until evenly coated. The sauce may appear thin initially but will thicken after sitting for a few minutes. Taste and adjust seasonings if needed. Enjoy!
NOTES
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition (Per Serving – ¼ Recipe)
- Calories: 417 kcal
- Carbohydrates: 48 g
- Protein: 22 g
- Fat: 15 g
- Saturated Fat: 9 g
- Cholesterol: 49 mg
- Sodium: 397 mg
- Potassium: 93 mg
- Fiber: 2 g
- Sugar: 7 g
