This cottage cheese mac and cheese cooks up in under 30 minutes and is packed with 22 grams of protein. It's rich, creamy and the perfect family-friendly meal for busy weeknights.
446 kcal
/serving
20 min
Serves
4
Easy
American
Vegetarian
Ingredients
- 8 oz elbow macaroni noodles
- 1 cup (240ml) full fat cottage cheese
- 1 cup (240ml) whole milk
- 1 cup (240ml) freshly grated cheddar cheese
- 1 tbsp arrowroot powder or cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
- Salt to taste
Preparation
Not specified
Cooking
- Cook pasta.
- Cook the pasta according to package directions.
- Drain and set aside.
- Blend sauce.
- While the pasta is cooking, add the cottage cheese, milk, cheddar cheese, arrowroot powder, garlic powder, paprika and black pepper to a blender.
- Blend until smooth.
- Heat sauce.
- In a separate large skillet or saucepan pour the cheese sauce into it and heat over medium-low for about 8-10 minutes, whisking occasionally until the cheese sauce is heated and thickens slightly.
- Combine.
- Add the cooked pasta to the cheese sauce and stir to fully coat the pasta.
- The sauce might seem thin at first but it’ll start to thicken as it sits for a few minutes.
- Taste and add any additional seasonings if desired.
- Enjoy!.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
446
Calories
23.2g
Protein
20% DV
50.8g
Carbs
17% DV
16.3g
Fat
21% DV
2.1g
Fiber
5% DV
6.3g
Sugars
488mg
Sodium
33% DV
48mg
Cholesterol
14% DV
| Health Labels | Sugar Conscious Kidney Friendly Vegetarian Pescatarian Mediterranean Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Oil Added No Sugar Added Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
