Description
A high-protein, creamy take on classic baked mac and cheese. Blended cottage cheese replaces the flour roux for a lighter yet richer texture.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 cups cottage cheese, blended smooth
- 2 cups sharp cheddar cheese, shredded
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- Salt and black pepper to taste
Instructions
- Preheat oven to 350F (175C).
- Boil macaroni in salted water for 2 minutes less than package instructions. Drain well.
- Blend cottage cheese in a food processor until completely smooth.
- In a large bowl, mix blended cottage cheese, shredded cheddar, garlic powder, and paprika.
- Fold the cooked macaroni into the cheese mixture until evenly coated.
- Transfer to a greased baking dish.
- Mix panko breadcrumbs with melted butter and sprinkle over the top.
- Bake for 25-30 minutes until the top is golden brown and edges are bubbling.