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
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Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Add the cottage cheese, milk, cheddar cheese, arrowroot powder, garlic powder, paprika, and black pepper to a blender. Blend until smooth.
- In a separate large skillet, heat the cheese sauce over medium-low for about 8-10 minutes, whisking occasionally until thickened.
- Add the cooked pasta to the cheese sauce and stir to fully coat. Adjust seasonings if desired. Enjoy!
Notes
- For added flavor, consider mixing in leftover chicken or vegetables. This dish reheats well and flavors improve overnight.