Ingredients
12 ounces elbow macaroni
1 cup cottage cheese
1 1/2 cups shredded cheddar cheese
1/2 cup unflavored protein powder (optional)
1 cup milk (non-fat or milk of choice)
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
-
Cook the Pasta: Boil the elbow macaroni according to package instructions. Drain and set aside.
-
Make the Sauce: In a high-speed blender, combine cottage cheese, shredded cheddar, milk, protein powder (if using), and cornstarch. Blend until smooth.
-
Heat the Sauce: Pour the blended sauce into a saucepan over medium heat. Stir constantly and bring to a gentle simmer until thickened.
-
Combine: Add the cooked pasta back into the sauce. Stir until fully coated. Adjust seasoning with salt and pepper as needed. Serve immediately.
Notes
- Protein Powder: Use unflavored whey or casein for best results. Avoid rice or pea protein as they may curdle.
- Leftovers: Store in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.
- Add-Ins: Boost flavor with garlic powder, onion powder, smoked paprika, or red pepper flakes. Add cooked chicken, shrimp, tofu, or vegetables for a more complete meal.
- Cheese Tip: Freshly shred the cheese for a smoother, creamier sauce.
- Prep Time: 5 min
- Cook Time: 15 min