Cottage Cheese Mac and Cheese
Creamy Cottage Cheese Mac and Cheese combines cheddar, cottage cheese, and spices for a protein-packed dish ready in just 25 minutes.
4 Servings
Ingredients
- 8 oz dry higher fiber macaroni elbows
- 1 cup cottage cheese
- ⅓ cup milk
- ⅓ cup nutritional yeast
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ⅛ teaspoon paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon onion powder
- 2 tablespoons reserved pasta water
- 1 tablespoon cornstarch
Instructions
Cook the Pasta:
- Boil the macaroni elbows in a pot of salted water according to the package instructions until al dente. Reserve 2 tablespoons of the pasta water before draining. Set the cooked pasta aside.
Blend the Sauce:
- In a blender, combine the cottage cheese, milk, nutritional yeast, shredded cheddar, garlic powder, paprika, black pepper, and onion powder. Blend until the mixture is completely smooth.
Prepare the Thickener:
- In a small bowl, whisk together the reserved pasta water and cornstarch until fully dissolved.
Cook the Sauce:
- Transfer the blended cheese mixture to a saucepan over medium heat. Bring the sauce to a simmer, stirring occasionally. Add the cornstarch mixture and stir continuously for approximately 5 minutes, or until the sauce thickens to a creamy consistency. Avoid letting the sauce boil to prevent curdling.
Combine with Pasta:
- Add the cooked macaroni elbows to the saucepan and stir until the pasta is thoroughly coated with the cheese sauce. Adjust the seasoning with additional salt or pepper, if necessary.
Serve:
- Transfer to serving bowls and garnish with additional shredded cheese or herbs, as desired. Serve immediately for the best flavor and texture.
Notes
To make this dish gluten-free, substitute the macaroni with gluten-free pasta made from rice, quinoa, or chickpeas. Ensure the cornstarch and all additional ingredients, such as nutritional yeast and spices, are certified gluten-free to avoid cross-contamination.