Description
A creamy and delicious macaroni and cheese recipe perfect for any occasion.
Ingredients
Scale
- 12 oz elbow macaroni or pasta of choice
- 1 cup cottage cheese (small curd)
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup milk (adjust for creaminess)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp mustard powder (optional, for flavor)
- 1/4 tsp paprika or smoked paprika (optional, for garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Make cheese sauce base: In the same pot or a large skillet, melt butter over medium heat. Stir in flour and cook 1–2 minutes until lightly golden (this makes a roux).
- Add milk: Gradually whisk in milk until smooth and slightly thickened, about 3–4 minutes.
- Add cheeses: Reduce heat to low. Stir in cottage cheese and shredded cheddar until melted and creamy. Season with salt, pepper, and mustard powder if using.
- Combine pasta and sauce: Add cooked pasta to the cheese sauce. Stir gently until fully coated.
- Serve: Sprinkle with paprika if desired. Serve warm.
Notes
- This macaroni and cheese can be customized by adding vegetables or proteins to suit your taste.
- Adjust the milk quantity for your desired creaminess level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg