Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup full-fat cottage cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (adjust to taste)
- 1/4 tsp paprika (optional)
Instructions
- Cook the macaroni in salted boiling water until al dente (7-8 minutes). Drain and set aside.
- In the same pot, melt butter over medium heat. Stir in flour and whisk for 1-2 minutes until golden.
- Gradually add milk while whisking to prevent lumps. Cook until thickened (3-5 minutes).
- Stir in cheddar cheese until melted, then mix in cottage cheese, salt, and pepper until well combined.
- Fold the cooked macaroni into the sauce until evenly coated.
- Optional: Transfer to a greased baking dish, top with more cheddar, and bake at 350°F (175°C) for 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg