Description

This Cottage Cheese Mac and Cheese is a delightful twist on the classic dish, featuring creamy cottage cheese, sharp cheddar, and a touch of sour cream. It’s perfect for a quick dinner or a comforting meal that pleases everyone.

Ingredients

Scale

8 ounces elbow macaroni
1½ cups cottage cheese full fat is best
1 cup shredded sharp cheddar cheese
½ cup sour cream
½ cup milk
¼ cup shredded parmesan cheese
2 teaspoons cornstarch
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon dry mustard powder optional

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Instructions

Cook macaroni in salted boiling water according to package directions. Reserve ½ cup of pasta water, drain the pasta, and set aside.
In a blender, combine cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, cornstarch, salt, onion powder, and dry mustard. Blend until smooth.
In a large saucepan over medium-low heat, add the blended mixture, stirring frequently, until the sauce is smooth and creamy, about 6 to 8 minutes.
Add the cooked pasta to the sauce and stir to coat. Cook for an additional 1 to 2 minutes until heated through.
Let the dish rest for a few minutes to thicken slightly. Add reserved pasta water to adjust the consistency if needed.

Notes

For a spicier kick, consider adding some chopped jalapeños or a dash of hot sauce.
Feel free to substitute the cheeses based on your preference; mozzarella or gouda also work well!
This dish is best served warm, but leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 372
Sugar: 3g
Sodium: 670mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 18g
Cholesterol: 45mg