Ingredients
Scale
- 16 oz elbow macaroni (uncooked, use whole wheat or chickpea pasta for extra protein)
- 2 cups low-fat cottage cheese
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1.5 cups milk (dairy or unsweetened cashew milk works well)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- Optional: Steamed broccoli or cooked chicken breast for added bulk
Instructions
- To ensure a silky smooth sauce, place the cottage cheese, milk, garlic powder, onion powder, and smoked paprika into a blender. Blend on high until the mixture is completely smooth and no curds remain. This is the secret step that makes the sauce taste like a traditional Mornay sauce without the extra butter and flour.
- Grease the inside of your slow cooker with a little bit of butter or non-stick spray. Pour the uncooked macaroni into the pot. Add the blended cottage cheese mixture, the chicken broth, and half of the shredded cheddar and mozzarella. Stir everything together until the pasta is well-coated and the liquids are evenly distributed.
- Cover the slow cooker and cook on low for 2 to 2.5 hours. Around the 90-minute mark, give the macaroni a gentle stir to ensure the pasta cooks evenly. If the pasta has absorbed too much liquid, add an extra splash of milk. Avoid cooking on high, as the dairy can separate or the edges can burn.
- Once the pasta is tender, turn off the heat. Sprinkle the remaining shredded cheddar and mozzarella over the top. Cover for another 5 to 10 minutes until the cheese is melted and bubbly. Stir one last time to incorporate the melted topping into the creamy sauce.
- Scoop the mac and cheese into bowls while it is piping hot. Garnish with a sprinkle of fresh parsley or an extra dash of black pepper. Serve alongside a fresh green salad or roasted vegetables for a balanced, high-protein meal.
- Cook Time: 2 hours 40 minutes