The Ultimate Cottage Cheese Mac and Cheese
A creamy and protein-packed twist on the classic mac and cheese. This dish combines the cheesy goodness you love with the health benefits of cottage cheese.
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 whisk
- 1 Baking dish (9x13 inch)
- 1 Measuring cups and spoons
Ingredients
- 2 cups elbow macaroni
- 1 ½ cups cottage cheese
- 2 cups shredded sharp cheddar cheese
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (any type)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional for topping)
- Fresh parsley for garnish (optional)
Instructions
- Cook the pasta – In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- Make the cheese sauce – In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux. Slowly add the milk, whisking constantly to prevent lumps. Cook for 4-5 minutes until the sauce thickens.
- Add the cheeses – Stir in the cottage cheese and shredded cheddar, and season with salt and pepper. Continue to cook, stirring occasionally, until the cheeses are fully melted and the sauce is smooth and creamy.
- Combine – Add the cooked macaroni to the cheese sauce and stir until all the pasta is evenly coated.
- Bake – Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish. Top with grated Parmesan cheese if desired. Bake for 20 minutes until the top is golden and bubbly.
- Serve – Remove from the oven, garnish with fresh parsley, and serve hot.
Notes
For a richer flavor, try mixing different cheeses like mozzarella or Gruyère with cheddar.
You can add breadcrumbs on top for an extra crispy layer.
For added veggies, mix in cooked broccoli or spinach before baking.