Cottage Cheese Macaroni and Cheese with Fontina
Cottage cheese macaroni and cheese is a creamy stovetop pasta dish made with fontina, cottage cheese, and white wine for rich flavor in about 40 minutes.
Servings: 6 servings
Ingredients
- 12 ounces pasta bowties, cavatappi, shells
- 6 ounces full fat (4%) cottage cheese
- 3-1/2 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/4 cup dry white wine
- Salt and freshly ground pepper
- 8 ounces fontina coarsely grated
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.
- Blend the cottage cheese with an immersion blender or conventional blender until completely smooth. Set aside.
- Warm the milk in a saucepan or microwave until hot but not boiling.
- Melt the butter in a large heavy saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture is pale golden, 3 to 4 minutes.
- Gradually whisk in the warm milk until smooth. Stir in the white wine and continue cooking, whisking frequently, until the sauce thickens enough to coat the back of a spoon, 7 to 8 minutes. Season to taste with salt and pepper.
- Reduce the heat to low and stir in the fontina until melted and smooth. Add the blended cottage cheese and stir until fully incorporated.
- Add the cooked pasta and parsley and toss until evenly coated. Let stand for 5 minutes before serving, then stir once more.
Nutrition
Calories: 516 | Total Fat: 23g | Cholesterol: 76mg | Sodium: 518mg | Carbohydrates: 51g | Fiber: 2g | Sugar: 6g | Protein: 23g