Cottage Cheese Mac Cheese - Recipes Forevers

# What You Need:

→ Pasta

01 - 10.5 oz elbow macaroni or other short pasta

02 - 1 tsp salt for pasta water

→ Sauce

03 - 14 oz low-fat cottage cheese

04 - ½ cup milk (dairy or unsweetened plant-based)

05 - 1 cup shredded sharp cheddar cheese

06 - ¼ cup grated Parmesan cheese

07 - 2 tbsp cream cheese

08 - ½ tsp garlic powder

09 - ½ tsp onion powder

10 - ½ tsp ground black pepper

11 - ¼ tsp smoked paprika (optional)

12 - Salt to taste

→ Topping (optional)

13 - 2 tbsp chopped chives or parsley

14 - ¼ cup toasted breadcrumbs

# Directions:

01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

02 - In a blender or food processor, combine cottage cheese, milk, cream cheese, garlic powder, onion powder, black pepper, smoked paprika, and a pinch of salt. Blend until smooth and creamy.

03 - Pour the blended sauce into a large saucepan over medium-low heat. Stir in shredded cheddar and Parmesan cheese. Cook gently while stirring until cheese is fully melted and sauce is smooth, about 2 to 3 minutes. Avoid boiling.

04 - Add the drained pasta to the cheese sauce and toss thoroughly to coat evenly. Adjust seasoning as needed.

05 - Serve warm with chopped chives or parsley and toasted breadcrumbs, if desired.

# Expert Advice:

01 -

The cottage cheese blends into an impossibly silky sauce that tastes nothing like cottage cheese—just pure creamy indulgence.
You get 27 grams of protein per serving, so this actually feels like a complete meal instead of a guilty pleasure.
It comes together in 30 minutes, making weeknight dinner stress vanish.

02 -

Never let the sauce actually boil once the cheese is in—high heat will make it break and separate into greasy, grainy sludge.
Blending the cottage cheese completely smooth is non-negotiable; even small lumps will announce themselves in the final dish.

03 -