Ingredients
• 1 pound (454g) elbow macaroni
• 2 cups (480ml) whole milk
• 2 cups (480ml) heavy cream
• 1 1/2 cups (340g) cottage cheese
• 1/2 cup (60g) all-purpose flour
• 1/2 cup (115g) unsalted butter
• 2 cups (200g) shredded cheddar cheese
• 1 teaspoon (5ml) Dijon mustard
• 1/2 teaspoon (2.5ml) garlic powder
• 1/2 teaspoon (2.5ml) onion powder
• 1/4 teaspoon (1.25ml) nutmeg
• Salt and freshly ground black pepper, to taste
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions, about 8-10 minutes, until al dente. Drain the macaroni and set it aside.
- Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly, to create a smooth roux.
- Add the Dairy: Gradually whisk in the whole milk and heavy cream, stirring continuously to prevent lumps from forming. Bring the mixture to a simmer and cook, stirring frequently, until the sauce has thickened, about 5-7 minutes.
- Incorporate the Cottage Cheese: Add the cottage cheese to the sauce and whisk until it’s fully incorporated and the sauce is smooth and creamy.
- Season and Finish: Stir in the Dijon mustard, garlic powder, onion powder, and nutmeg. Season with salt and freshly ground black pepper to taste. Add the cooked macaroni to the sauce and gently fold everything together until the pasta is evenly coated.
- Bake to Perfection: Transfer the mac and cheese to a 9×13-inch baking dish and top with the shredded cheddar cheese. Bake at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy: Allow the mac and cheese to cool for a few minutes before serving. Scoop out generous portions and savor the creamy, cheesy goodness!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: Easy Creamy Cottage Cheese Mac and Cheese Recipe