Cottage Cheese Mac And Cheese (Healthy)
This healthy, protien packed cottage cheese mac and cheese is both creamy and satisfying. It gets ready in 15 minutes and will be a hit among kids and adults.
Servings 4
Calories 369kcal
Ingredients
- 8 oz Elbow Macaroni Pasta
- ¾ cup Cottage cheese 4% milkfat
- 1 cup Milk Full-fat whole milk
- 1 ½ tablespoons Corn flour (corn starch)
- ¼ teaspoon Salt
- ¼ teaspoon Black pepper powder
- ¼ teaspoon Paprika
- 3 oz Sharp cheddar cheese grated
Instructions
- Cook the pasta al dente, according to package instructions. How to: Bring a large pot of water to a rolling boil. Once it starts boiling, add a big pinch of salt and pasta. Stir it once to avoid pasta sticking together. The water will come to a boil again and cook pasta as per the package instruction time (until al dente).
- In a blender, add cottage cheese, milk, cornstarch, salt, black pepper, paprika, and grated cheddar cheese. Blend until you achieve a smooth puree.
- Transfer the pureed mixture to a pan and heat on medium. Let it cook for 2-3 minutes, stirring occasionally until the sauce thickens slightly.
- Drain the pasta and add to the sauce, stirring gently to coat the macaroni evenly.
- Serve immediately for the best creamy texture and flavor.
Notes
- Do not overcook the pasta. Follow the instruction on the package for how long to boil the pasta. Use a timer and check the pasta doneness at the shortest time recommended on the package. This means, that when the package says to boil for 8-10 minutes, I would check my pasta at 8 minutes and decide if it needs further cooking.
- Ensure corn starch is mixed well to avoid any lumps in the sauce.
- If the sauce thickens too much, you can thin it with milk or pasta water.
Nutrition
Calories: 369kcal | Carbohydrates: 49g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 463mg | Potassium: 151mg | Fiber: 1g | Sugar: 4g | Vitamin A: 377IU | Vitamin C: 0.4mg | Calcium: 259mg | Iron: 1mg
