Cottage Cheese Mac and Cheese

Are you craving comfort food? Try our creamy cottage cheese mac and cheese! This classic dish takes a healthy twist with the goodness of cheddar and cottage cheese.

Course Main Course, Pasta Recipes, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Servings servings

Calories 600kcal

Author Adina

Equipment

Food processor
Large saucepan

Ingredients

1 lb pasta 450 g, Note 1
1 cup cottage cheese 250 g
½ cup whole milk 125 ml
¼ cup heavy cream 60 ml
2 cups Cheddar freshly grated, 200 g, Notes 2, 3
1 cup Emmental cheese freshly grated, 100 g, Note 4
1 tablespoon all-purpose flour
1 teaspoon fine sea salt
½ teaspoon ground black pepper
1 teaspoon dry mustard powder Note 5
1 teaspoon sweet paprika powder
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Cook the pasta: Bring a large pot of water to a boil. Add salt generously. Add the pasta and cook one minute less than according to the package instructions. Drain well, but reserve about ½ cup of the cooking water.
1 lb pasta / 450 g
Process ingredients: Place all the remaining ingredients in the food processor. Process until smooth.
1 cup cottage cheese / 250 g + ½ cup whole milk / 125 ml + ¼ cup heavy cream / 60 ml + 2 cups Cheddar / 200 g + 1 cup Emmental cheese / 100 g + 1 tablespoon all-purpose flour + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 1 teaspoon dry mustard powder + 1 teaspoon sweet paprika powder + 1 teaspoon garlic powder + 1 teaspoon onion powder
Simmer cheese sauce: Pour the mixture into a large saucepan. Bring the mixture to a boil, and let it bubble gently, uncovered for 5-7 minutes or until slightly thickened and unctuous. Stir frequently.
Combine mac and cheese: Add the drained pasta and stir to combine. Add a small amount of the reserved cooking water if the sauce seems too thick; you might not need it.
Adjust the taste with salt and pepper and serve immediately.

Notes

Pasta: Use the typical elbow macaroni or any other short pasta shape you want.
Cheese: Don’t use pre-grated cheese; its additives prevent it from melting nicely, and the sauce might be grainy.
Measurements: I have a good food processor, so I only had to weigh and cut the cheese into cubes; the machine took care of the rest. If you prefer to measure in cups or your food processor can't handle cheese chunks, grate it first before adding it to the processor.
To replace Emmental cheese, use Gruyère, Swiss, or Jarlsberg as alternatives. They have similar flavors and melting qualities.
Substitute mustard powder with 1 tablespoon of Dijon mustard.

Nutrition