Cottage Cheese Mac & Cheese
This creamy cottage cheese mac and cheese is made with Banza chickpea pasta for extra protein and fiber. Quick to make, naturally gluten-free, and perfect for weeknights or meal prep.
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SERVINGS: 4
Ingredients
- 8 oz elbow pasta I used Banza
- 1 cup cottage cheese I use Good Culture, blended until smooth
- 1/2 cup milk of choice unsweetened almond, oat, or dairy
- 1 tbsp butter or ghee optional but adds richness
- 1 1/4 cups cheddar cheese shredded and divided
- 1/4 cup parmesan cheese grated
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder optional but gives classic mac flavor
- Salt and pepper to taste
Instructions
Enable step-by-step mode- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, blend cottage cheese with milk until smooth and creamy.
- Return the pot to low heat and add the blended cottage cheese, butter, 1 cup of cheddar, parmesan, and seasonings. Stir until the cheese melts and the sauce is smooth.
- Add cooked pasta back into the pot and stir to coat in the sauce. If the sauce feels too thick, add a splash more milk.
- Top with remaining cheddar and cover for 1 minute to melt, or broil for 2-3 minutes for a golden finish.
- Season with extra salt and pepper and serve hot.