Description
This 5-ingredient creamy, high-protein cottage cheese mac and cheese cooks up in less than 20 minutes and is made in one pot! Cottage cheese gives this comforting weeknight meal 20 grams of protein per serving. A family-friendly meal that is loved by kids and adults alike.
Ingredients
- 1 pound macaroni
- 2 1/2–3 cups water start with 2 1/2 cups and add more as needed
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup green peas slightly thawed, if frozen (optional)
- 1 cup whole milk cottage cheese or 2% milk fat
Instructions
- In a large pot, stir together the macaroni, 2 1/2 cups of water, milk, garlic powder, salt, and pepper. Bring to a boil over medium-high heat, stirring often.
- Once boiling, reduce heat to medium and maintain a steady simmer. You’ll need to stir almost constantly to prevent the pasta from sticking to the bottom of the pot.
- Once the pasta is a firm al dente, reduce heat to low. (The pasta will continue cooking and you want to avoid it becoming mushy). Mix in the cheddar, peas (if using), and cottage cheese, stirring after each addition. Serve immediately or see my notes about how to store and reheat.
Notes
To Store: Allow macaroni and cheese to cool completely. Store in an airtight container in the refrigerator for up to five days.
To Reheat: On the stove, add a splash of milk or water to the pot. Depending on the amount you are reheating, you might need to add more milk or water. Warm over medium-low heat. To reheat in the oven, place the mac and cheese in a baking dish. Add a few tablespoons of milk. Cover with foil and reheat at 350 F for twenty minutes, or until warmed through.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 400
- Sugar: 6.7 g
- Sodium: 613.1 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Carbohydrates: 50.2 g
- Fiber: 2.7 g
- Protein: 19.7 g