Cottage Cheese Mac Cheese

# What You'll 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 directions 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 completely smooth and creamy.

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

04 - Add the drained macaroni to the sauce and toss thoroughly to coat all noodles evenly. Adjust seasoning with salt if necessary.

05 - Serve warm, optionally garnished with chopped chives or parsley and toasted breadcrumbs.

# Expert Advice:

01 -

It tastes just as indulgent as the original but sneaks in nearly 30 grams of protein per serving.
The cottage cheese blends so smooth that no one will guess it's in there unless you tell them.
It comes together in half an hour, perfect for weeknights when you want real food fast.

02 -

Blend the cottage cheese until it's completely smooth or you'll end up with little curds in your sauce.
Don't let the sauce boil once the cheese is in, or it can turn grainy and separate.
Taste before serving because cottage cheese varies in saltiness and you might need to adjust.

03 -