Cottage Cheese Mac and Cheese provides everybody’s favourite consolation meals a more healthy, protein-packed spin! It’s wealthy, creamy, and full of nostalgic vibes in each chew. This straightforward stovetop mac is my new favourite strategy to get pleasure from this childhood traditional.
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You’ll by no means imagine this creamy mac and cheese is made with cottage cheese!
After mixing cottage cheese into {smooth} Cottage Cheese Queso, I began pondering… what else can I do with this creamy tacky sauce?
A couple of tweaks right here and there and I current to you: cottage cheese mac and cheese!
I like this recipe as a result of it delivers traditional mac and cheese taste like my Prompt Pot Mac and Cheese or Cauliflower “Mac” and Cheese, however with a silky, ultra-smooth sauce that makes the noodles further creamy and more healthy too.
Right here’s what else makes this recipe a standout:
- Excessive Protein Mac and Cheese. Cottage cheese brings far more protein to the desk than milk alone. And you may increase the protein much more through the use of a protein pasta!
- Fast and Straightforward. No roux! No baking! The sauce is made within the blender and every little thing comes collectively on the stovetop.
- Child-Permitted Taste. The cheddar is the dominant taste right here, supplying you with traditional mac and cheese vibes. I promise nobody will comprehend it’s made with cottage cheese!
Key Substances
You’ll discover the total record of substances within the recipe card under, however listed below are some notes to remember.
- Pasta. You should use complete wheat, chickpea, or conventional pasta. Brief shapes like elbows, rotini, cavatappi, and shells maintain the sauce greatest.
- Cottage Cheese. Use low-fat or full-fat (not fat-free!) for a wealthy, creamy sauce.
- Milk. Low-fat or complete milk, not skim.
- Cornstarch. This thickens the sauce with out a roux.
- Dijon Mustard. One in every of my favourite taste enhancers! This provides depth and curiosity to the sauce.
- Sharp cheddar. White or yellow each work, though I’m keen on white cheddar myself. Shred your personal for a {smooth} soften. (Retailer-bought shreds could make the sauce grainy!)
- Chives. For a contemporary final touch.
The right way to Make Cottage Cheese Mac and Cheese
Mix the Sauce (picture 1). Mix the cottage cheese, milk, cornstarch, mustard, salt, garlic powder, and paprika in a blender or meals processor and course of till {smooth}.
Thicken the Sauce (picture 2). Pour the sauce right into a skillet and cook dinner on medium, stirring, till barely thickened.
Add the Cheese (picture 3). Cut back the warmth and stir within the cheddar in small handfuls till melted and {smooth}.
Add the Pasta (picture 4). Fold the cooked pasta into the sauce, including the reserved pasta water as wanted. Serve with chives and ENJOY!
Recipe Variations
- Make It Smoky. Swap common paprika for smoked paprika or use smoked cheddar.
- Add Broccoli. Stir in steamed broccoli florets earlier than serving.
- Bacon It Up. Combine in crumbled Air Fryer Bacon.
- Bake It. Switch the cottage cheese mac and cheese to a greased baking dish. Sprinkle extra cheese on high, add some panko stirred with melted butter for a crispy topping if you happen to’d like, and bake at 350ºF for 10 to fifteen minutes, simply to soften the cheese and toast the panko.
What to Serve with Cottage Cheese Mac and Cheese
This creamy protein-packed cottage cheese mac and cheese is prepared in minutes! Tremendous tacky and comfy, however lighter than the traditional model.
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- 8 ounces pasta complete wheat, chickpea, or common
- ¾ cup low fats cottage cheese or full fats; don’t use fats free
- ¾ cup low fats milk or complete milk; don’t use skim
- 1 tablespoon cornstarch
- 1 to 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt plus extra to style
- ¼ teaspoon garlic powder
- ¼ teaspoon floor paprika
- 4 ounces sharp cheddar shredded (about 1 cup). I used white cheddar
- For topping: chopped contemporary chives
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Prepare dinner the pasta: Deliver a big pot of salted water to a boil and cook dinner the pasta till al dente. Reserve ½ cup pasta cooking water, then drain.
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In the meantime, in a blender or meals processor, mix the cottage cheese, milk, cornstarch, mustard, salt, garlic powder, and paprika till {smooth}.
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Pour into a big, deep skillet, then flip the skillet to medium warmth. Prepare dinner, stirring typically, till the sauce is barely thickened, 3 to five minutes; some simmering is okay however don’t let it boil.
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Cut back the warmth to low. Working one small handful at a time, stir within the cheddar (don’t add all of it it as soon as or it could clump), till it is melted and the sauce is {smooth}.
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Add the drained pasta and stir to coat, loosening with a splash of the reserved pasta water as wanted. The sauce needs to be creamy and shiny sauce. Style and modify the seasoning as desired.
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Serve instantly, sprinkled with contemporary chives as desired.
- TO STORE: Refrigerate leftovers in an hermetic container for as much as 4 days. I don’t advocate freezing protein mac and cheese as a result of the sauce can turn into grainy.
- TO REHEAT: Heat gently on the stovetop or within the microwave, including a splash of milk to revive the creaminess.
Serving: 1(of 4)Energy: 385kcalCarbohydrates: 49gProtein: 21gFats: 11gSaturated Fats: 6gPolyunsaturated Fats: 1gMonounsaturated Fats: 2gLdl cholesterol: 32mgSodium: 538mgPotassium: 262mgFiber: 2gSugar: 5gVitamin A: 451IUVitamin C: 0.01mgCalcium: 295mgIron: 1mg
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