Creamy Stovetop Mac and Cottage Cheese
Ingredients
- 1 poundpasta
- 3 tablespoonbutter
- 3 tablespoonall-purpose flour
- 2 cupwhole milk
- 1½ cupsharp cheddar cheese (shredded)
- 1 cupcottage cheese
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 teaspoonfresh thyme (or dried)
- ½ cuppanko breadcrumbs
Prep
- 01
Shred 1.5 cups sharp cheddar cheese (about 6 ounces).
- 02
Measure out all other ingredients.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 2 minutes less than package instructions. Drain and set aside.
- 02
In a large skillet, melt 3 tablespoons butter over medium heat. Whisk in flour to form a paste and cook, stirring constantly, for about 1 minute until it smells nutty.
- 03
Gradually whisk in 2 cups milk, stirring to smooth out lumps. Cook over medium heat for 3–4 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
- 04
Remove from heat. Stir in shredded cheddar, cottage cheese, salt, pepper, and thyme until the cheese melts and the sauce is smooth and creamy.
- 05
Add the cooked pasta to the skillet and fold gently until every strand is coated. Taste and adjust seasoning.
- 06
Transfer to a serving bowl or divide among plates. If desired, toast panko in a dry skillet for 2 minutes and sprinkle over the top for crunch.
Spice Tips
For warmth, add a pinch of smoked paprika or garlic powder when whisking in the milk. If you like heat, a small pinch of cayenne or freshly cracked black pepper works well. Chopped fresh chives or a squeeze of lemon juice at the end brightens the richness.