3 Ingredient Healthier Macaroni and Cheese
This creamy macaroni and cheese is healthier than classic macaroni and cheese but you won't be able to tell! It's creamy, rich and has less fat and calories than regular macaroni and cheese. It's an easy one pot recipe.
Ingredients
- 1 cup (226 g) low fat cottage cheese
- 8 oz (227 g) elbow macaroni
- 3 cups (170 g) freshly shredded extra sharp white cheddar cheese
Instructions
- Blend cottage cheese until completely smooth. You can do this a few different way, such an immersion blender, small food processor or blender. If you use a small food processor or blender you will have to stop and scrape the sides a few times to help the processor or blender blend. If you’re having a hard time getting it to blend, add about 1 tablespoon of water to help get it moving. Set aside to come to room temperature. This is an important step.
- Add macaroni to a large pot. Add enough water to just barely cover the macaroni. I needed just a little over 2 cups.
- Bring to a gentle boil, stirring occasionally to prevent the noodles from sticking together. Cook the noodles over a gentle boil, stirring occasionally, until the pasta is al dente, about 6 minutes. If your water is cooking off too fast you may need to reduce the boil to a simmer. Some of the water should still be in the pot, about 1/2 cup, when the macaroni is ready. If there’s more water than that remove all except 1/2 cup.
- Remove pot from heat. Stir in the cottage cheese until evenly mixed and incorporated. Make sure to remove the pot from the heat before you add in the cottage cheese, otherwise it will curdle.
- Add the shredded cheese and gently stir until the cheese is melted and the sauce is thick and creamy. Taste and season with salt and pepper if needed.
Notes
- The cottage cheese must be room temperature when added or else it will curdle
- The cottage cheese and cheddar must be added off the heat.
- Make sure you work quickly once the noodles are cooked so that you have enough residual heat to melt the cheese.
Serving: 1serving, Calories: 415kcal, Carbohydrates: 47g, Protein: 24g, Fat: 16g, Saturated Fat: 10g, Sodium: 484mg, Fiber: 2g, Sugar: 4g, NET CARBS: 45
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!