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Cottage Cheese Mac and Cheese

This upgraded twist on classic mac and cheese combines creamy cottage cheese with cheddar and Parmesan for a deliciously comforting dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Cheese Base
  • 8 ounces elbow macaroni Cook according to package directions
  • 1 cup cottage cheese Can substitute with ricotta if needed
  • 2 cups shredded cheddar cheese Feel free to use any cheese you prefer
  • ½ cup grated Parmesan cheese
  • 1 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
Optional Toppings
  • breadcrumbs For a crunchy topping
  • chopped parsley
  • paprika

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil and add the elbow macaroni. Cook according to package directions until al dente, then drain and set aside.
Preparing the Cheese Mixture
  1. In a large mixing bowl, combine the cottage cheese, shredded cheddar, grated Parmesan, milk, garlic powder, onion powder, salt, and pepper. Mix until everything is well blended and creamy.
Combining Ingredients
  1. Add the cooked macaroni to the cheese mixture and stir until the pasta is fully coated with the cheese sauce.
Baking (Optional)
  1. Preheat your oven to 350°F (175°C). Pour the mac and cheese into a greased baking dish, sprinkle breadcrumbs on top, and bake for about 15 minutes until golden and bubbly.
Serving
  1. Let it cool slightly before serving. Dish out portions and garnish with extra cheese, herbs, or a sprinkle of paprika if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a microwave or preheated oven at 350°F (175°C).