Ingredients
Pasta
- 2 cups dried macaroni (8 oz)
Sauce
- 1 cup cottage cheese
- 1 cup shredded sharp cheddar cheese
- 3–4 tbsp milk, as needed to blend
- 1/4 tsp garlic powder or fresh minced garlic
- 1 tsp dijon mustard
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain the pasta thoroughly and set aside.
- Blend the sauce: In a blender or food processor, combine the cottage cheese, shredded sharp cheddar cheese, 3 tablespoons of milk, garlic powder, Dijon mustard, and a pinch of salt and pepper. Blend until completely smooth and creamy, adding the extra tablespoon or two of milk if needed to achieve a smooth consistency.
- Combine and heat: Return the cooked macaroni to the pot or a large skillet over medium heat. Pour the blended cheese sauce over the pasta and stir continuously until the noodles are evenly coated and the sauce is warm, melty, and cheesy, about 2-3 minutes.
- Serve: Taste the mac and cheese and adjust seasoning with additional salt and pepper if desired. Serve immediately while hot for the best creamy texture.
Notes
- For a smoother sauce, make sure to blend the cottage cheese thoroughly.
- You can substitute garlic powder with fresh minced garlic for a more vibrant flavor.
- Adjust milk quantity depending on your preferred sauce thickness.
- This recipe can be made with gluten-free pasta if desired.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stovetop with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
