Easiest, Creamiest Cottage Cheese Mac and Cheese
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.
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
Substitutions & Additions:
- 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.
- 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.