Creamy Cottage Cheese Mac and Cheese

Cottage Cheese Mac and Cheese delivers the comfort of classic macaroni and cheese while adding a light, protein‑packed twist. The cottage cheese creates a silky sauce without the heaviness of extra cream, and the blend of sharp cheddar and Parmesan gives a deep, satisfying flavor that holds up to a crisp topping.

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Ingredients

• 8 oz dried elbow macaroni
• 1 cup heavy cream
• 1 cup cottage cheese (full‑fat)
• 1 cup sharp cheddar cheese, grated
• ½ cup Parmesan cheese, finely grated
• 2 tbsp unsalted butter
• 6 garlic cloves, peeled and minced
• ¼ tsp salt
• ¼ tsp cracked black pepper
• 2 tbsp fresh parsley, chopped

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C) and bring a large pot of salted water to a boil.
2. Add the macaroni and cook 6‑7 minutes, until al dente; drain and set aside.
3. In a saucepan over medium heat, melt butter, then add garlic and sauté 1 minute until fragrant.
4. Stir in cream, bring to a gentle simmer, then whisk in cottage cheese until smooth; cook 2 minutes.
5. Add cheddar, Parmesan, salt, and pepper; stir until the cheeses melt and the sauce coats the back of a spoon.
6. Combine the sauce with the cooked macaroni, transfer to a greased 8‑inch baking dish, and sprinkle extra cheddar on top.
7. Bake 12‑15 minutes, until the topping is golden and the sauce bubbles at the edges.
8. Remove, let rest 3 minutes, then garnish with chopped parsley before serving.

Tips for Success

• Use full‑fat cottage cheese for the creamiest texture; low‑fat versions can make the sauce grainy.
• Do not overcook the pasta; it will continue to soften while baking.
• Simmer the cream gently—boiling will cause the sauce to separate.
• Grate the cheddar yourself; pre‑shredded cheese contains anti‑caking agents that affect melt.
• If the sauce thickens too quickly, add a splash of milk to reach desired consistency.

Storage

Cool the mac and cheese to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat covered in the microwave or oven, adding a splash of milk if needed. It freezes well for up to 2 months; thaw overnight and bake 10 minutes at 350°F (175°C).

Notes

Full‑fat cottage cheese gives the smoothest sauce. Let the dish rest a few minutes before serving for optimal texture.

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