White Cheddar Mac and Cheese
With its cheesy and creamy homemade sauce, this White Cheddar Mac and Cheese is a comfort food dream. Decadent and rich, this healthier version of a classic will be an instant family fav.
Servings: 6 servings
Calories: 256kcal
Ingredients
- 8 oz. chickpea cavatappi noodles Banza
- 1 small yellow onion very finely minced
- 2 cloves garlic minced
- 1 cup low-fat milk 240 ml
- 1/2 cup low-fat cottage cheese 112g
- 2 Tbsp. all-purpose flour
- 1 cup white cheddar cheese shredded, 112g
- salt and pepper to taste
- fresh parsley chopped, optional
Instructions
- Cook the elbow noodles according to the package instructions. Once cooked, drain, leaving slightly wet and set aside.
- While the pasta is cooking, spray a pan with cooking spray over medium heat. Add the minced onion and garlic and sauté until the onions are translucent and the garlic is fragrant.
- In a separate bowl, using an immersion blender or food processor, blend the milk and cottage cheese until there are no lumps. Add the flour and blend to combine. Pour this mixture into the pot with the onions and garlic.
- Stir the mixture continuously over medium heat until the sauce starts to thicken. This happens quickly and should only take about 2-3 minutes.
- Once the sauce has thickened, reduce the heat to low and add the shredded white cheddar cheese. Stir until the cheese is completely melted and incorporated into the sauce.
- Add the cooked pasta to the pot and stir until the pasta is completely coated with the cheese sauce. Season with salt and pepper to taste and fresh chopped parsley.
- Serve hot and enjoy!
Notes
Nutrition facts are always an estimate and will change with substitutions.
- Use any variety of chickpea noodles or regular pasta.
- May use whole wheat flour or 1:1 flour for a gluten-free recipe.
- Add hot sauce for a spicy kick.
Nutrition
Serving: 169g | Calories: 256kcal | Carbohydrates: 30g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 210mg | Potassium: 116mg | Sugar: 4g
