Description
Creamy Cottage Cheese Mac and Cheese combines tender elbow macaroni, blended cottage cheese, and sharp cheddar for a smooth, comforting stovetop dinner that’s easy enough for busy weeknights.
Ingredients
Scale
- 12 oz elbow macaroni
- 1/2 cup evaporated milk or whole milk
- 1 1/2 cups low-fat cottage cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1 tablespoon cornstarch
- 10 oz sharp cheddar cheese, freshly grated
Instructions
- Cook the elbow macaroni in boiling water according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta without rinsing.
- While the pasta cooks, add the milk, cottage cheese, kosher salt, and paprika to a blender or food processor. Blend until completely smooth.
- Add the grated cheddar and cornstarch to a large saucepan while it is still off the heat. Toss until the cheese is evenly coated with cornstarch.
- Pour the blended cottage cheese mixture into the saucepan. Set over medium heat and cook, stirring or whisking frequently, until the cheddar is melted and the sauce is smooth.
- Fold the cooked macaroni into the cheese sauce until evenly coated. Add reserved pasta water a little at a time if the sauce needs thinning.
- Taste and add additional salt if needed. Serve warm.
Notes
- Freshly grated cheddar melts more smoothly than most pre-shredded cheese.
- Keep the heat at medium or lower to help prevent the cheese sauce from becoming grainy or separating.
- Don’t rinse the cooked pasta; its surface starch helps the sauce cling to the macaroni.
- Add reserved pasta water gradually until you reach your preferred consistency.
- Regular, whole-wheat, chickpea, or gluten-free elbow pasta can be used.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: ~515 kcal
- Sugar: 5 g
- Sodium: ~790 mg
- Fat: ~25 g
- Saturated Fat: ~15 g
- Unsaturated Fat: ~8 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~48 g
- Fiber: ~2 g
- Protein: ~26 g
- Cholesterol: ~75 mg