Ingredients
Pasta
- 8 oz elbow macaroni noodles
Cheese Sauce
- 1 cup full fat cottage cheese
- 1 cup whole milk
- 1 cup freshly grated cheddar cheese
- 1 Tablespoon arrowroot powder or cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Cook pasta: Cook the elbow macaroni noodles according to the package directions until al dente. Drain well and set aside.
- Blend sauce: While the pasta cooks, combine the cottage cheese, whole milk, grated cheddar cheese, arrowroot powder (or cornstarch), garlic powder, onion powder, paprika, and black pepper in a blender. Blend until the mixture is completely smooth and creamy.
- Heat sauce: Pour the blended cheese sauce into a large skillet or saucepan and heat it over medium-low heat. Whisk occasionally for about 8 to 10 minutes until the sauce thickens slightly and is heated through.
- Combine: Add the cooked and drained pasta into the skillet with the heated cheese sauce. Stir thoroughly to ensure all pasta is coated with the sauce. Allow the mixture to sit a few minutes so the sauce thickens further. Taste and adjust salt or seasoning if needed before serving.
Notes
- Arrowroot powder or cornstarch acts as a thickener; do not skip for the best sauce consistency.
- Use full-fat dairy to achieve a creamier texture and richer flavor.
- The sauce will thicken more as it cools; if too thick, stir in a splash of milk.
- Feel free to add a pinch of nutmeg or mustard powder for extra depth.
- To make it lower calorie or lactose-free, substitute milk and cheese varieties accordingly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
