Cottage Cheese Mac and Cheese
This is a high protein mac and cheese that is rich and creamy!
Ingredients
- 12 ounces elbow macaroni
- ½ cup evaporated milk or regular milk
- 1 ½ cups low fat cottage cheese but any kind works
- 1 teaspoon kosher salt
- ¼ teaspoon paprika
- 1 tablespoon cornstarch
- 10 ounces sharp Cheddar cheese freshly grated
Instructions
- Cook the pasta in boiling water according to the package directions until al dente. Reserve 1 cup of pasta water then drain the pasta, but do not rinse.
- While the pasta is cooking, add the milk, cottage cheese, salt and paprika to a blender or food processor and blend until smooth.
- Combine the cheese and cornstarch in a large saucepan, without any heat, until the cheese is evenly coated. Stir in the cottage cheese mixture and set it over medium heat. Stir or whisk frequently until the cheese is melted and smooth.
- Fold the cooked pasta into the cheese sauce until completely coated, adding a splash of reserved pasta water to thin out the consistency if needed. Taste and add more salt as needed and serve warm.
- Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop with a splash of milk to loosen it back up.
Notes
- For the creamiest pasta, grate your own cheese.
- By using evaporated milk (whole milk that’s been simmered to remove about 60% of its water content), you’ll have a slightly thicker milk that creates a creamier, more luscious sauce without needing heavy cream. Whole milk works as a swap.
- Use any shape of pasta that has grooves or twists to hold the cheese. Whole wheat pasta adds fiber, or you could use gluten-free pasta or chickpea pasta if desired.
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