Cottage Cheese Mac and Cheese

A creamy, protein-rich stovetop mac and cheese made by blending cottage cheese with sharp cheddar, milk, and garlic powder before tossing it with tender pasta.

Prep: 5 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 oz elbow macaroni
• 1 cup cottage cheese
• 1 cup sharp cheddar cheese
• 0.5 cup whole milk
• 0.5 tsp garlic powder
• 1 tsp salt
• 0.25 tsp black pepper
• 1 tbsp butter

Cooking instructions

1. Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until just tender. Reserve 1/2 cup of the pasta water, then drain the pasta. (about 10 min) — Boiling
2. While the pasta cooks, blend the cottage cheese, milk, garlic powder, black pepper, and 1/2 teaspoon of the salt until smooth. (about 2 min)
3. Melt the butter in the empty pot over low heat. Return the drained pasta to the pot, pour in the cottage cheese mixture, and stir gently until combined. (about 1 min) — Low heat
4. Add the cheddar a handful at a time, stirring continuously over low heat until melted and creamy. Do not boil. If the sauce is too thick, stir in reserved pasta water 1 tablespoon at a time. (about 3 min) — Low heat
5. Taste and adjust with the remaining salt if needed. Serve immediately while hot. (about 1 min)