Adapted from NY Times’ Mac N Cheese
- 1 cup cottage cheese, small curd, not fat-free
- 1/4 cup sour cream
- 1 large egg
- 2 cups milk (2% or whole milk)
- 1 tablespoon dried onion flakes
- 1 teaspoon kosher salt
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons butter, divided
- 8 ounces uncooked (dry) large elbow macaroni
- 1 cup shredded cheddar cheese, plus more to top
- 1 cup shredded mozzarella cheese, plus more to top
- 1 cup shredded smoked gouda cheese, plus more to top
- 1 cup shredded muenster cheese, plus more to top
- 1/3 cup panko breadcrumbs
- Paprika or smoked paprika, as desired
- Preheat the oven to 375°F.
- In the bowl of a blender or food processor, combine the cottage cheese, sour cream, egg, milk, and seasonings and process until well-combined. If your food processor or blender are small, process the cottage cheese, sour cream, and egg first, then whisk in the other ingredients in a large bowl. Set aside and allow for any foam to settle.
- Butter a small baking dish all over. Spread the uncooked macaroni in the dish. Pour the milk mixture over the macaroni and sprinkle the cheese on top. Mix well, cover with foil, and bake for 30 minutes.
- Uncover the baking dish and stir until the melted cheese is well-incorporated. Melt the remaining butter and mix with the panko breadcrumbs.
- Sprinkle the remaining cheese and the buttered breadcrumbs over the macaroni and cheese. Top with paprika. Continue to bake, uncovered, until browned on top, about 10-30 more minutes. For creamier macaroni, stick with a shorter baking time. For a denser, more casserole-like texture, bake up to 30 minutes more.
- Let sit for at least 5 minutes before serving.