🧀💪 Ultra Creamy Cottage Cheese Mac & CheeseThe Hidden Protein Hack That Makes Every Bite Extra CreamyIngredients (makes about 4 servings)1 cup elbow macaroni (240 ml | 100 g dry)1 cup cottage cheese (240 ml | 220 g)1 cup shredded cheddar cheese (240 ml | 113 g)½ cup milk (120 ml)¼ cup grated Parmesan cheese (60 ml | 25 g)1 tsp garlic powder (5 ml | 3 g)½ tsp onion powder (2.5 ml | 1.5 g)¼ tsp black pepper (1.25 ml | 0.5 g)¼ tsp salt (1.25 ml | 1.5 g)1 tbsp butter (15 ml | 14 g)💪 Nutrition (per serving)Approx. 350 kcal | 22 g protein | 15 g fat | 35 g carbsDirections:📌 Step-by-StepStep 1 – Cook the PastaBring a pot of water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside.Step 2 – Prepare the BaseIn a large saucepan or pot over medium heat, melt the butter. Add the milk, garlic powder, onion powder, salt, and black pepper. Stir until the mixture is warm and the seasonings are evenly distributed.Step 3 – Make the Cheese SauceAdd the cottage cheese, shredded cheddar cheese, and grated Parmesan cheese. Stir continuously until the cheeses are melted and the sauce becomes rich, smooth, and creamy.Step 4 – Combine & ServeAdd the cooked macaroni to the cheese sauce and gently stir until every piece is fully coated. Serve immediately while warm and creamy.Tips for SuccessBlend the cottage cheese before adding it to the sauce for an ultra-smooth texture.Avoid overheating the sauce once the cheese is melted to keep it silky.Reserve a splash of pasta water if you want to loosen the sauce slightly.Serve immediately for the creamiest results.VariationsVeggie Boost: stir in cooked broccoli, peas, or spinach.Extra Protein: add grilled chicken, turkey, or your favorite protein.Spicy Version: mix in a pinch of cayenne pepper or red pepper flakes.Sharp Cheddar Twist: use extra-sharp cheddar for a bolder flavor.StorageFridge: store leftovers in an airtight container for up to 3 days.Freeze: not recommended, as the texture of the sauce may change.Reheat: warm gently on the stovetop or microwave with a splash of milk.TimePrep: 5 minutesCook: 15 minutesTotal: 20 minutes
