Cottage Cheese Mac & Cheese (22g Protein)
Full of the creamy and cheesy texture you'd expect, this cottage cheese macaroni and cheese recipe is always a winner.
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Ingredients
- 8 ounces macaroni pasta, 2 cups
- 1 cup shreddedcheddar cheese
- 1 cup cottage cheese
- ½ cup milk, any
- Pinch salt & pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 2 teaspoons cornstarch
Instructions
Cook the pasta:
- Cook the pasta according to package directions. Reserve ¼ cup of pasta water, drain it, and set it aside.
Make the sauce:
- Blend the cottage cheese, milk, seasonings, and cornstarch until smooth. You'll add the cheddar later.
- Pour the sauce into the pot (without the pasta), add the shredded cheese, and heat it up over medium-low heat, stirring to melt the cheese. When the sauce begins to simmer and the cheese has melted, it's ready. Reduce the heat to the lowest setting.
- Add the pasta back into the pot and mix with the cheese sauce. If the sauce is too thick to your liking, add a bit of the reserved pasta water and mix. Serve warm.
Storage:
- Once cooled, refrigerate leftovers. To reheat, add a couple of tablespoons of milk or water to reconstitute the sauce and microwave until warm, stopping a few times to stir.
Nutrition
Serving: 1 serving | Calories: 316kcal | Carbohydrates: 47g | Protein: 22g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 419mg | Potassium: 251mg | Fiber: 2g | Sugar: 5g | Vitamin A: 206IU | Vitamin C: 0.03mg | Calcium: 205mg | Iron: 1mg
