Ingredients
Scale
- 2 cups elbow macaroni (uncooked)
- 1 cup full-fat cottage cheese
- 1 ½ cups sharp cheddar cheese (shredded)
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Instructions
- Boil water in a large pot, add salt, and cook elbow macaroni until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Stir in flour to create a roux, cooking for about one minute.
- Gradually whisk in milk until smooth and thickened (about 5-7 minutes).
- Lower heat and mix in cottage cheese and cheddar until melted and creamy.
- Fold cooked pasta into the cheese mixture until evenly coated.
- Add salt, pepper, garlic powder, and paprika; mix well before transferring to a greased baking dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg