Description
This creamy protein-packed cottage cheese mac and cheese is ready in minutes. Super cheesy and cozy, but lighter than the classic version.
Ingredients
Scale
- 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)
- For topping: chopped fresh chives
Instructions
- 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 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. Taste and adjust the seasoning as desired.
- Serve immediately, sprinkled with fresh chives as desired.
Notes
- This dish is quick and easy to prepare.
- You can use different types of pasta.
- Adjust the seasoning based on your taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 21 g
- Cholesterol: 30 mg
Keywords: Cottage Cheese Mac Cheese, Mac and Cheese, Healthy Mac and Cheese