Ingredients
Scale
- 8 oz elbow macaroni
- 1 cup full-fat cottage cheese
- 2 cups sharp cheddar cheese, grated
- 1 cup whole milk (or plant-based milk)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp mustard powder
- Salt and pepper to taste
Instructions
- Boil the pasta: Cook elbow macaroni in salted water according to package instructions until al dente. Drain and set aside.
- Create the cheese sauce: In a saucepan over medium heat, melt butter. Whisk in flour to form a roux, cooking for about 2 minutes until golden.
- Add dairy goodness: Gradually whisk in milk until thickened, about 5-7 minutes.
- Melt the cheese: Remove from heat; stir in cheddar cheese and cottage cheese until creamy. Season with mustard powder, salt, and pepper.
- Combine pasta and sauce: Fold cooked macaroni into the cheese mixture until well coated.
- Bake (optional): Transfer to a greased baking dish; bake at 350°F (175°C) for 20 minutes until bubbly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg