This cottage cheese mac and cheese recipe makes creamy, protein-packed consolation meals that’s prepared in simply 20 minutes. Right here’s the best way to mix cottage cheese into the silkiest cheese sauce you’ve ever tasted!
Cottage cheese has change into fairly the fashionable ingredient, and right here’s one among my all-time favourite methods to make use of it. After I first instructed making cottage cheese mac and cheese, Alex gave me a type of appears that claims “I like you, however I’m involved about your judgment.” Twenty minutes later, he was scraping the underside of the bowl!
Right here’s the factor I’ve found by years of recipe testing: cottage cheese is much like ricotta when blended, creating an extremely creamy base that’s naturally excessive in protein. It coats the noodles completely, turning it into one among my household’s favourite simple dinner concepts!
Cottage cheese mac and cheese components
You could be pondering, cottage cheese in pasta? Sure, these white curds mix up completely when mixed with cheddar cheese and spices. I’ve discovered it’s greatest so as to add some cornstarch to assist the sauce thicken and coat the noodles. Listed here are the components you’ll want:
- Quick pasta: Any kind of brief noodles work. I like to make use of cavatappi, however is nice with macaroni, shells, penne, rigatoni, and spirals.
- Cottage cheese: I like to recommend utilizing 4% milkfat cottage cheese for the richest taste. The two% milkfat possibility additionally works; simply keep away from fats free cottage cheese.
- Milk: I sometimes use 2% milk, however any kind of milk works.
- Cornstarch: This helps to thicken the sauce and add a silky physique, much like the flour and butter-based roux in most mac and cheese recipes (like this one).
- Shredded cheddar cheese: Cheddar provides that anticipated mac and cheese taste.
- Garlic powder and paprika: The paprika is non-obligatory, however helps to make a vibrant shade.
“It was so yummy! I baked it and added a bit cheese on prime together with crumbs and ended up loving how simple and scrumptious it was. Thanks!” -Lisa
Professional ideas for good outcomes
Gear: I take advantage of a high-speed blender for our blended recipes, which whizzes up the sauce in just some seconds. A regular blender and meals processor additionally work; even a small blender may match relying on its measurement capability.
Pasta tip: If the pasta takes longer than the sauce otherwise you pre-cook your pasta, make certain to toss it with a little bit of olive oil or it’s going to stick with the pan.
Baked variation: This cottage cheese mac and cheese is prepared in simply 20 minutes, which is right for fast weeknight dinners. When you’ve gotten extra time, baking the mac and cheese at 350°F for quarter-hour provides much more taste! It helps the sauce to permeate the noodles, making it style richer and extra savory.
Word for serving a crowd
This recipe works properly doubled for serving a crowd. You should use the 2x button within the recipe under to rapidly double the portions. Utilizing 1 pound of pasta, you possibly can pour it right into a 9 x 13″ baking dish and bake for quarter-hour at 350°F earlier than serving.
The cottage cheese benefit
In keeping with Healthline, cottage cheese is usually a wholesome possibility when in comparison with different forms of cheeses. Listed here are a few of the advantages of cottage cheese:
- It’s a decrease calorie cheese than different sorts. A one-cup serving has simply 163 energy.
- It’s very excessive in protein. One cup has a whopping 28 grams of protein, over half your every day want. Impressively, the protein accounts for over 70% of the energy.
- It has vitamins like B nutritional vitamins, calcium, phosphorus, and selenium.
Making it your personal: variations and add-ins
I’ve served this cottage cheese mac and cheese recipe to choosy youngsters, health-conscious adults, and everybody in between: and there’s all the time a strategy to customise it!
Baked model: Baking takes the flavour to a different stage. I switch the completed pasta to a baking dish and bake at 350°F for quarter-hour.
Veggie adders: I like sneaking additional greens into this dish. Frozen peas, boiled broccoli, or sautéed spinach all work properly. I add them proper on the finish so that they preserve their texture.
Spice it up: I typically add a spoonful of Dijon mustard and even basil pesto to the cheese sauce (to make pesto mac and cheese).
Good serving solutions
Is mac and cheese a principal or a facet? I like this recipe both manner, as a fast weeknight meal or baked up in a giant pan as a facet for entertaining. As a principal dish, listed here are a couple of methods to make it right into a meal:
Storing leftovers
Cottage cheese mac and cheese lasts refrigerated for as much as 3 days. To reheat it, place it in a pan on the stovetop and gently reheat, including a splash of milk or pinch of salt if needed.
Dietary notes
This cottage cheese mac and cheese recipe is vegetarian.
Often requested questions
Under no circumstances! Cottage cheese provides a creamy texture and a slight tang that enhances the tacky taste fantastically. It’s additionally a lighter different to conventional mac and cheese recipes.
We suggest 4% milkfat cottage cheese right here for greatest taste. For the reason that sauce is made in a blender, you should use any kind of cottage cheese: small or giant curd.
Sure! Whereas a blender creates the smoothest sauce, you should use a potato masher to interrupt down the cottage cheese till it’s comparatively easy. Have in mind the feel can be chunkier.
Cottage Cheese Mac and Cheese
This cottage cheese mac and cheese recipe makes creamy, protein-packed consolation meals that’s prepared in simply 20 minutes. Right here’s the best way to mix cottage cheese into the silkiest cheese sauce you’ve ever tasted!
- Prep Time: 10 minutes
- Cook dinner Time: 10 minutes
- Whole Time: 20 minutes
- Yield: 4 1x
- Class: Essential dish
- Methodology: Stovetop
- Delicacies: Vegetarian
- Weight loss plan: Vegetarian
- 8 ounces brief pasta*
- 1 cup 4% milkfat cottage cheese
- ¾ cup milk of alternative (we used 2%)
- 1 tablespoon cornstarch
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika (non-obligatory, for shade)
- ¼ teaspoon kosher salt
- Carry a big pot of generously salted water to a boil. Add the pasta and boil till al dente (test a couple of minutes earlier than the package deal directions point out). Drain the pasta.
- In the meantime, in a blender, mix the cottage cheese, milk, cornstarch, shredded cheddar cheese, garlic powder, paprika, and kosher salt. Pour the cheese combination right into a skillet and warmth for five minutes, till thickened. As soon as it’s thickened, take away from the warmth till the pasta finishes.
- When the sauce is completed, add the cooked and drained pasta. Stir to mix. Style and add a pinch of salt if needed.
- Serve instantly, or permit it to sit down for a couple of minutes to soak up the sauce flavors (you too can switch to a baking dish and bake for quarter-hour at 350°F for much more taste). If desired, prime with seasoned panko or breadcrumbs for a crunchy topping. Leftovers last as long as 3 days refrigerated; reheat gently on the stovetop and add a splash of milk or pinch of salt if needed.
Notes
*This recipe is simple to double for a crowd, then place in a 9 x 13 pan and bake for quarter-hour at 350°F .