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Irresistible Creamy Cottage Cheese Mac and Cheese

A creamy, protein-packed twist on classic mac and cheese that combines tender elbow macaroni with a rich cheese sauce and a crunchy breadcrumb topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Cheese Ingredients
  • 8 ounces elbow macaroni
  • 1 cup cottage cheese Ensure it is Halal-compliant.
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
Optional Topping
  • 1/2 cup breadcrumbs For a crunchy topping, optional.

Method
 

Preparation
  1. Boil a pot of water over high heat. Once boiling, add the elbow macaroni and cook according to package directions until al dente (usually 7-8 minutes). Drain and set aside.
Making the Cheese Sauce
  1. In the same pot, melt the butter over medium heat. Add the cooked macaroni back into the pot and stir in the cottage cheese, shredded cheddar cheese, milk, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined and the cheese melts into a creamy sauce (3-4 minutes).
Topping and Baking
  1. Transfer the mac and cheese to a baking dish and sprinkle breadcrumbs on top for added texture.
  2. Preheat your oven to 350°F (175°C) and bake for 15-20 minutes, or until the top is golden brown.
Serving
  1. Once golden and bubbly, remove from the oven and let cool for a few minutes before serving.

Notes

To store leftovers, let it cool completely before placing it in an airtight container. It lasts up to 3-4 days in the refrigerator or 2 months in the freezer. For reheating, warm in the oven at 350°F (175°C) for 20 minutes or microwave with a damp paper towel over the bowl to retain moisture.