Description
A creamy and protein-packed twist on the classic mac and cheese, combining cottage cheese and sharp cheddar for a rich, comforting dish that’s ready in just 30 minutes. Perfect for a satisfying family meal with added nutrition.
Ingredients
Scale
Pasta
- 2 cups pasta (macaroni, penne, or fusilli)
Dairy
- 1 cup cottage cheese (low-fat or full-fat)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
Seasonings
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain well and set aside.
- Make the cheese sauce: In a saucepan over medium heat, melt the unsalted butter. Whisk in garlic powder, then gradually add the whole milk, stirring continuously until smooth. Slowly add the shredded sharp cheddar cheese, whisking until fully melted and the sauce is smooth.
- Combine pasta and cottage cheese: Return the drained pasta to the pot, add the cottage cheese, and stir to combine thoroughly.
- Mix in the cheddar sauce: Pour the warm cheddar cheese sauce over the pasta and cottage cheese mixture, stirring gently until the pasta is evenly coated in the cheesy sauce.
- Heat through: Place the pot over low heat and cook for 2-3 minutes, stirring occasionally to heat the mixture without bringing it to a boil.
- Serve: Serve the mac and cheese warm, optionally garnished with additional shredded cheddar cheese or fresh herbs for extra flavor and presentation.
Notes
- You can use any type of short pasta like macaroni, penne, or fusilli depending on your preference.
- For a lower-fat option, use low-fat cottage cheese and reduced-fat cheddar cheese.
- Do not boil the mixture after adding the cheese sauce to prevent curdling or separation.
- Leftovers can be refrigerated and gently reheated with a splash of milk to restore creaminess.
