Ingredients
Scale
- 8 oz elbow macaroni noodles
- 1 cup full fat cottage cheese
- 1 cup whole milk
- 1 cup freshly grated cheddar cheese
- 1 tablespoon arrowroot powder or cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Cook the Pasta: Boil water in a pot, add pasta, and cook for 1 minute less than package directions. Drain and set aside.
- Blend the Sauce: In a blender, combine cottage cheese, whole milk, arrowroot powder, garlic powder, onion powder, paprika, and black pepper. Blend until smooth for 60-90 seconds.
- Heat the Mixture: Pour the blended mixture into a skillet and heat over medium-low for 8-10 minutes, whisking occasionally.
- Add Cheese: Stir in grated cheddar cheese until melted and smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and stir to coat.
- Let it Thicken: Let sit for 2-3 minutes, adjust seasonings if needed, and serve hot.
Notes
Serve with a sprinkle of parsley or paprika. Can be paired with a side salad or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 40mg
Keywords: mac and cheese, cottage cheese, high protein recipe, comfort food, vegetarian