1. Begin by cooking the elbow macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat. Once melted, stir in the flour, cooking for about 1 minute until bubbly.
3. Gradually whisk in the milk, stirring continuously until the mixture thickens and begins to bubble.
4. Add the cottage cheese, sharp cheddar cheese, Parmesan cheese, garlic powder, salt, and black pepper into the saucepan. Stir until all the cheeses are fully melted and incorporated into the sauce.
5. Toss the cooked macaroni into the cheese sauce, mixing until the pasta is completely coated in the delicious cheesy goodness.
6. If desired, transfer the mac and cheese into a baking dish. Sprinkle breadcrumbs on top for an extra crunchy topping.
7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until bubbly and golden on top.
8. Serve warm and enjoy your creamy, decadent cottage cheese mac and cheese!
Nutritional Information:
This recipe yields approximately 4 servings. Each serving contains around 350 calories, 18 grams of protein, and 15 grams of fat, making it a filling and comforting meal.
Time: Preparation time: 10 minutes | Cooking time: 30 minutes
