This Cottage Cheese Mac and Cheese is a creamy twist on the classic dish! Using cottage cheese adds extra protein and makes it super smooth and tasty.
You won’t believe how easy this is! I love making it in just one pot. Perfect for a quick weeknight dinner. Trust me, your family will be asking for seconds! 😄
Key Ingredients & Substitutions
Elbow Macaroni: This is a classic choice for mac and cheese. You can swap it for any pasta shape like shells, rotini, or even gluten-free pasta if you need that option.
Cottage Cheese: I recommend using small curd cottage cheese since it blends nicely into the sauce. If you’re not a fan, ricotta cheese is a fantastic alternative to try.
Cheddar Cheese: Sharp cheddar gives great flavor! If you want something milder or a different taste, feel free to use medium cheddar or a mix of cheeses like Monterey Jack.
Milk: Whole milk adds creaminess, but you can use 2% or even non-dairy milk like almond or oat milk to accommodate dietary needs.
Butter and Flour: These make the roux for thickening the cheese sauce. You could use olive oil or any margarine instead of butter, and for a gluten-free option, cornstarch works as a substitute for flour.
How Do I Make the Cheese Sauce Super Smooth?
Creating a smooth cheese sauce can feel tricky, but it’s all about blending! The key step is pureeing the cottage cheese. Here’s how to do it right:
- Cook the Roux: Start by melting butter in a pan, then add flour and whisk until it’s bubbly. This creates a thick base.
- Add Milk Slowly: Gradually whisk in the milk. Stir constantly to avoid lumps, cooking until it thickens slightly.
- Blend the Cottage Cheese: Pour in the cottage cheese and use an immersion blender to make it creamy. If you don’t have one, a regular blender works too; just pulse a few times.
- Melt the Cheeses: Stir in the cheddar and mozzarella gently until melted. This helps achieve that luscious cheese sauce!
By focusing on these steps, you can achieve a perfectly creamy and delicious Cottage Cheese Mac and Cheese!
Cottage Cheese Mac And Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni (about 2 cups)
- 1 1/2 cups cottage cheese (preferably small curd)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup milk (whole or 2%)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1/4 teaspoon smoked paprika or regular paprika (optional, for topping)
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. With only about 10 minutes of prep and 20 minutes of baking, you’ll have a delicious, creamy mac and cheese on your table in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—set your oven to preheat at 375°F (190°C) so it’s nice and hot when your mac and cheese is ready to bake!
2. Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until it’s al dente. Once done, drain the macaroni and set it aside.
3. Make the Roux:
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture becomes a smooth paste and starts to bubble. This is called a roux!
4. Add Milk and Seasonings:
Gradually whisk in the milk while stirring continuously. Keep stirring until the mixture thickens slightly, which should take about 3-5 minutes. Then, mix in the garlic powder, onion powder, salt, and black pepper to your taste.
5. Blend in the Cottage Cheese:
Add the cottage cheese to the mixture and use an immersion blender to puree it until it’s very smooth and creamy. If you don’t have an immersion blender, you can use a regular blender in short bursts to achieve the same creamy texture.
6. Mix in the Cheeses:
Stir in the shredded cheddar and mozzarella cheese until they melt and create a luscious cheese sauce. Save a little of the cheddar for sprinkling on top later if you like!
7. Combine and Transfer:
Pour the cooked macaroni into the cheese sauce and mix well until the pasta is fully coated in that creamy goodness. Transfer the whole mixture into a greased baking dish.
8. Add Toppings:
If you saved some cheddar cheese, sprinkle it on top now, along with the paprika for a little pop of color!
9. Bake:
Bake the mac and cheese in the preheated oven for 15-20 minutes. Keep an eye on it until the top is golden and bubbly, giving it that perfect baked finish.
10. Cool and Serve:
Take it out of the oven and let it cool for a few minutes. Before serving, feel free to sprinkle with fresh chopped parsley for a nice garnish.
Enjoy your creamy, protein-packed Cottage Cheese Mac and Cheese! It’s the perfect comfort food to warm your heart and satisfy your cravings! 🌟
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar and mozzarella are great choices, you can mix and match with other cheeses like Monterey Jack, Gouda, or even some crumbled blue cheese for a unique twist. Just keep in mind that different cheeses have varying melting properties which might affect the final texture.
Can I Make This Recipe Vegetarian?
Yes, this recipe is already vegetarian! Just make sure to use vegetarian-friendly cheese options. If you’re looking to add some flavor, consider including sautéed vegetables like spinach, broccoli, or bell peppers for added nutrition.
How Do I Save Leftovers?
Store any leftover mac and cheese in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of milk to help restore its creaminess.
Can I Freeze Cottage Cheese Mac and Cheese?
Yes, you can freeze mac and cheese! Just cool it completely and transfer it to a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw it in the fridge overnight and reheat gently, adding a bit of milk if needed.