Cottage Cheese Mac and Cheese
This creamy protein-packed cottage cheese mac and cheese is ready in minutes! Super cheesy and cozy, but lighter than the classic version.
Foto: Well PlatedIngredients
- 8 ounces pasta (whole wheat, chickpea, or regular)
- ¾ cup low fat cottage cheese (or full fat; do not use fat free)
- ¾ cup low fat milk (or whole milk; do not use skim)
- 1 tablespoon cornstarch
- 1 to 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt (plus additional to taste)
- ¼ teaspoon garlic powder
- ¼ teaspoon ground paprika
- 4 ounces sharp cheddar (shredded (about 1 cup). I used white cheddar)
- For topping: chopped fresh chives
Steps
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup pasta cooking water, then drain.
Meanwhile, in a blender or food processor, blend the cottage cheese, milk, cornstarch, mustard, salt, garlic powder, and paprika until smooth.
Pour into a large, deep skillet, then turn the skillet to medium heat. Cook, stirring often, until the sauce is slightly thickened, 3 to 5 minutes; some simmering is fine but do not let it boil.
Reduce the heat to low. Working one small handful at a time, stir in the cheddar (don’t add it all it once or it may clump), until it's melted and the sauce is smooth.
Add the drained pasta and stir to coat, loosening with a splash of the reserved pasta water as needed. The sauce should be creamy and glossy sauce. Taste and adjust the seasoning as desired.
Serve immediately, sprinkled with fresh chives as desired.
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