Creamy Cottage Cheese Mac and Cheese
Stovetop macaroni in a smooth cheddar sauce that gets its creaminess from blended cottage cheese.
What you'll need
- 8 ounces elbow macaroni
- 0.75 cup cottage cheese
- 0.75 cup milk
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1.5 cups shredded sharp cheddar
- 0.5 teaspoon salt
- 0.25 teaspoon garlic powder
- 0.25 teaspoon paprika, optional
How to make it
Cook the macaroni in salted water until just tender. Save 1/2 cup of the cooking water, then drain.
While the pasta cooks, blend the cottage cheese, milk and cornstarch until completely smooth.
Melt the butter in the empty pot over medium-low heat. Pour in the blended mixture and stir constantly until it steams and thickens, 3 to 4 minutes.
Take the pot off the heat and stir in the cheddar, salt, garlic powder and paprika until the cheese melts.
Stir in the macaroni. Loosen with a splash of the saved pasta water if it gets thick, and serve right away.
Chef's secrets
Keep the heat low once the cheddar goes in; high heat makes the sauce grainy.
Good to know
Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat with a splash of milk, stirring, until hot.
