Cheddar Macaroni and Cheese with Cottage Cheese

Chewy elbow macaroni, drenched in a creamy, dreamy cheddar cheese sauce, topped with a crunchy panko-parmesan crust. The addition of cottage cheese transforms ordinary mac and cheese into something totally different - a dish that's a bit retro, and one with great texture, fewer calories and less fat. 

If you've never tried cottage cheese in your favorite macaroni and cheese recipe, now's your chance to give it a go! I think it's a great addition - it not only replaces fat in the dish, it adds a delicate creaminess and texture you simply can't get from other ingredients. 

Make sure you don't skip the Dijon mustard! The slightly spicy mustard is the perfect partner for sharp cheese and it elevates the flavor of the sauce in a gentle yet effective way. 

Cheddar Macaroni and Cheese with Cottage Cheese

Cooking spray

12 ounces elbow macaroni

2 cups low-fat milk

3 tablespoons all-purpose flour

1 1/2 cups shredded sharp cheddar cheese

1 cup low-fat cottage cheese

1 teaspoon Dijon mustard

1/2 teaspoon paprika, regular or smoked (note that smoked paprika with change the flavor profile)

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons panko bread crumbs

1-2 tablespoons grated parmesan cheese

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Cook the elbow macaroni according to the package directions. Drain and return the pasta to the pot.

Heat 1 1/2 cups of the milk in a medium saucepan over medium-high heat. Heat until tiny bubbles appear around the edges. Whisk the flour into the remaining 1/2 cup of milk and add the mixture to the hot milk. Cook, stirring constantly with a wire whisk, for 2 to 3 minutes, until the mixture thickens. Remove the pan from the heat and stir in the cheddar cheese and cottage cheese. Stir until cheese has mostly melted. Fold in the Dijon mustard, paprika, salt, and pepper. Add the mixture to the cooked pasta and stir to combine.

Transfer the mixture to the prepared pan and top with the panko bread crumbs and parmesan cheese.

Bake for 10 to 15 minutes, until the top is golden brown.

Serves 4