Description
A creamy and protein-packed twist on traditional mac and cheese using cottage cheese for added creaminess and nutrition.
Ingredients
Scale
- 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 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 50mg
Keywords: mac and cheese, high protein, cottage cheese, comfort food, quick dinner