Ingredients
Scale
- 8 ounces elbow macaroni
- 1½ cups cottage cheese
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ cup milk
- ¼ cup shredded parmesan cheese
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon dry mustard powder
Instructions
- Cook the macaroni in salted boiling water according to the package directions. Reserve ½ cup of pasta water, then drain the pasta and set aside.
- In a blender, combine the cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, cornstarch, salt, onion powder, and dry mustard. Blend until smooth.
- Pour the blended mixture into a large saucepan over medium-low heat, stirring frequently until the sauce becomes smooth and creamy, about 6 to 8 minutes.
- Mix the cooked pasta into the sauce, stirring to coat. Cook for an additional 1 to 2 minutes until heated through.
- Allow the dish to rest for a few minutes to thicken slightly. Adjust the consistency with reserved pasta water if needed.
Notes
Using full-fat cottage cheese provides a richer flavor and creaminess.
Feel free to add your favorite mix-ins like cooked bacon or vegetables for added taste.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Entrées
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 50mg