Introduction
Oh boy, is there anything more comforting than a warm bowl of mac and cheese? It just wraps you up like a cozy blanket, doesn’t it? It brings back memories of childhood dinners or maybe a quick weeknight meal that always hit the spot. But sometimes, making a truly creamy, decadent sauce feels like a whole production, right? Well, get ready, because this Cottage Cheese Mac and Cheese recipe is about to change your life! It’s unbelievably easy, comes together in minutes, and uses a little secret ingredient – humble cottage cheese! Don’t let that scare you; you won’t taste it, but it adds this incredible creaminess and a little protein boost. Trust me, this is going to be your new favorite.
Why You’ll Love This Recipe
- Fast: Seriously, it’s quicker than ordering takeout.
- Easy: No complicated roux here! Just whisk and stir.
- Hidden Goodness: Cottage cheese adds protein and creaminess without an overpowering flavor.
- Crowd-Pleasing: Kids and adults devour this stuff.
Ingredients
- 8 oz pasta: Your favorite shape works! Elbows, shells, rotini – whatever you love. Whole wheat or chickpea pasta works too if you want to change things up.
- 1/2 cup cottage cheese (4% milkfat suggested): This is our secret weapon! The 4% milkfat melts beautifully and adds richness. Don’t worry, the flavor disappears into the sauce.
- 1 cup milk (2% suggested): Just plain ol’ milk helps make our sauce smooth. 2% is a good middle ground for creaminess without being too heavy.
- 1 tablespoon cornstarch: This is our simple thickener! Much easier than a traditional flour roux.
- 4 oz shredded sharp cheddar cheese (about 1 cup): You can’t have mac and cheese without cheddar! Sharp cheddar gives that classic cheesy flavor. Freshly shredded melts best!
- 1/4 teaspoon salt: To bring out all those delicious flavors.
- 1/8 teaspoon pepper: Just a little pinch for balance.
- 1/4 teaspoon garlic powder: Adds a little savory depth.
- 1/4 teaspoon paprika: Gives a hint of color and a touch of warmth.
How to Make It
Okay, let’s get cooking! It’s seriously simple, you’ve got this.
1. First things first, get a pot of water boiling for your pasta. Cook your 8 oz of pasta according to the package directions until it’s al dente – that means it should still have a little bite to it. You don’t want mushy mac! Once it’s ready, drain it well and set it aside.
2. While your pasta is doing its thing, grab a medium saucepan. Pour in your 1 cup of milk and sprinkle the 1 tablespoon of cornstarch over it. Give it a good whisk until it’s completely smooth and there are no lumps of cornstarch hiding. Starting with cold milk helps prevent lumps here!
3. Now, place that saucepan over medium heat. Keep stirring constantly! You’ll see the milk mixture start to thicken slightly as it heats up. It won’t be super thick yet, just coat the back of a spoon a little.
4. As soon as you notice it thickening, reduce the heat to low. This is important so your cheese melts nicely and doesn’t get grainy. Add in your 1/2 cup of cottage cheese, all the shredded cheddar, the salt, pepper, garlic powder, and paprika.
5. Keep stirring gently but continuously. The cheeses will start to melt and combine with the thickened milk. Keep going until everything is smooth and creamy. It might take a couple of minutes, just be patient and keep stirring on that low heat.
6. Once your sauce is glorious and smooth, add the drained pasta right into the saucepan.
7. Grab a spoon or spatula and gently stir everything together. Make sure every single piece of pasta is coated in that beautiful, creamy cheese sauce.
8. And that’s it! Serve it immediately while it’s warm and bubbly. Get ready for those happy sighs!
Substitutions & Additions
Want to mix it up? Go for it! You can swap the sharp cheddar for a mix of cheeses like Monterey Jack, Gruyere, or even some smoked cheddar for a different flavor profile. If you want an even richer sauce, you could use whole milk, but 2% works great. Feel free to play with the seasonings too – a pinch of cayenne pepper for heat, a dash of dry mustard for tang, or even some onion powder.
To make it a fuller meal, stir in some cooked peas, broccoli florets, or even some leftover cooked chicken or ham at the end. A sprinkle of toasted breadcrumbs or some crispy bacon bits on top wouldn’t hurt anyone either!
Tips for Success
- Whisk the Cornstarch Cold: Always whisk cornstarch into cold milk or liquid before heating it to avoid lumps.
- Low and Slow for Cheese: Once you add the cheese, keep the heat low. High heat can make cheese sauces greasy or grainy. Patience is key for smooth melting.
- Shred Your Own: Pre-shredded cheese often contains anti-caking agents that can make your sauce less smooth. If possible, shred a block of cheese yourself for the best results.
- Al Dente Pasta: Don’t overcook your pasta! It will continue to cook slightly in the hot sauce. Al dente ensures it holds its shape and texture.
How to Store It
If you somehow end up with leftovers (it’s rare in my house!), let the mac and cheese cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days. When you want to reheat it, you might find the sauce has thickened quite a bit. Just pop it in a saucepan over low heat or in the microwave, adding a splash or two of milk (or even water) as you stir until it’s creamy again.
FAQs
- Q: Does it taste like cottage cheese?
A: Nope! The cheddar and other seasonings totally mask the flavor of the cottage cheese. It just adds amazing creaminess and nutrients. - Q: Can I use low-fat cottage cheese or milk?
A: You can, but the 4% cottage cheese and 2% milk are recommended for the best, creamiest texture and meltability. Lower fat versions might not give you quite the same rich result. - Q: Why use cornstarch instead of flour?
A: Cornstarch creates a lovely, glossy sauce and is less prone to lumps than a traditional flour roux, making this recipe super quick and easy!
Easiest, Creamiest Cottage Cheese Mac and Cheese
Equipment
- Pot for boiling pasta
- Medium saucepan
- Whisk
- Spoon
- Spatula
Ingredients
Hauptzutaten
- 8 oz pasta Your favorite shape works! Elbows, shells, rotini – whatever you love. Whole wheat or chickpea pasta works too. Cook according to package directions.
- 0.5 cup cottage cheese 4% milkfat suggested.
- 1 cup milk 2% suggested.
- 1 tablespoon cornstarch
- 4 oz shredded sharp cheddar cheese About 1 cup. Freshly shredded melts best!
- 0.25 teaspoon salt
- 0.125 teaspoon pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon paprika
Instructions
- First things first, get a pot of water boiling for your pasta. Cook your 8 oz of pasta according to the package directions until it's al dente – that means it should still have a little bite to it. You don't want mushy mac! Once it's ready, drain it well and set it aside.
- While your pasta is doing its thing, grab a medium saucepan. Pour in your 1 cup of milk and sprinkle the 1 tablespoon of cornstarch over it. Give it a good whisk until it's completely smooth and there are no lumps of cornstarch hiding. Starting with cold milk helps prevent lumps here!
- Now, place that saucepan over medium heat. Keep stirring constantly! You'll see the milk mixture start to thicken slightly as it heats up. It won't be super thick yet, just coat the back of a spoon a little.
- As soon as you notice it thickening, reduce the heat to low. This is important so your cheese melts nicely and doesn't get grainy. Add in your 1/2 cup of cottage cheese, all the shredded cheddar, the salt, pepper, garlic powder, and paprika.
- Keep stirring gently but continuously. The cheeses will start to melt and combine with the thickened milk. Keep going until everything is smooth and creamy. It might take a couple of minutes, just be patient and keep stirring on that low heat.
- Once your sauce is glorious and smooth, add the drained pasta right into the saucepan.
- Grab a spoon or spatula and gently stir everything together. Make sure every single piece of pasta is coated in that beautiful, creamy cheese sauce.
- And that's it! Serve it immediately while it's warm and bubbly. Get ready for those happy sighs!
Notes
- Swap sharp cheddar for a mix of cheeses like Monterey Jack, Gruyere, or smoked cheddar.
- Use whole milk for a richer sauce, though 2% works great.
- Play with seasonings: Add a pinch of cayenne pepper for heat, a dash of dry mustard for tang, or onion powder.
- Make it a fuller meal by stirring in cooked peas, broccoli florets, leftover cooked chicken or ham.
- Top with toasted breadcrumbs or crispy bacon bits.
Tips for Success:
- Whisk cornstarch into cold milk or liquid before heating to avoid lumps.
- Keep heat low when adding cheese to prevent a greasy or grainy sauce. Stir continuously.
- Shred your own cheese if possible; pre-shredded cheese contains anti-caking agents that can affect smoothness.
- Cook pasta al dente as it will continue to cook slightly in the hot sauce.
Storage:
- Cool completely before storing in an airtight container in the refrigerator for 3-4 days.
- Reheat on low heat in a saucepan or microwave, adding a splash of milk or water and stirring until creamy again.
FAQs:
- The cottage cheese flavor is masked by cheddar and seasonings, adding creaminess and nutrients.
- 4% cottage cheese and 2% milk are recommended for best texture; lower fat versions may yield less rich results.
- Cornstarch is used instead of flour for a glossy sauce that is less prone to lumps, making the recipe quick and easy.