Cottage Cheese Macaroni and Cheese
This basic recipe uses cottage cheese, chickpea pasta, and reduced fat cheddar for a super versatile, protein-rich, TASTY mac and cheese.
Ingredients
- 8 oz chickpea pasta *see Notes
- ½ cup reduced fat cottage cheese
- 1 cup 2% milk
- 1 Tbsp cornstarch
- 4 oz shredded reduced fat sharp cheddar cheese
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
Instructions
Cook the pasta
- Bring a large pot of water to a boil.
- Cook the pasta according to package directions.
Make the cottage cheese sauce
- While pasta is cooking, make the cheese sauce by blending the remaining ingredients until smooth.
- Transfer sauce to a medium saucepan and warm over medium heat, stirring, until sauce is thickened.
Assemble the mac and cheese
- Add the drained pasta to the sauce (*see Notes). Serve.
Notes
This recipe makes a good amount of sauce, but I prefer to not use ALL the sauce. So I recommend adding the sauce until to your desired level of sauciness, rather than just dumping it right all into the pasta. If you don't want to waste sauce, simply increase the pasta from 8 to 10 ounces.
I used chickpea cavatappi pasta, but any pasta of choice will work including whole grain or regular.
Nutrition
Calories: 238kcal (12%) | Carbohydrates: 30g (10%) | Protein: 18g (36%) | Fat: 7g (11%) | Saturated Fat: 3g (19%) | Cholesterol: 14mg (5%) | Sodium: 442mg (19%) | Potassium: 427mg (12%) | Fiber: 4g (17%) | Sugar: 5g (6%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!