Not-Your-Average Mac and Cheese

This recipe strays from the usual roux and instead uses some less familiar to mac and cheese ingredients: cottage cheese and sour cream!


8 oz mini penne pasta 1 1/2 cups shredded sharp cheddar cheese 1 tbsp chopped green onion 1/2 tsp ground mustard 1/2 tsp garlic powder 1/4 tsp salt 1/4 tsp ground black pepper 1 cup light sour cream 1 cup cottage cheese 1/2 cup milk 1/4 cup butter, melted 1/4 cup Panko bread crumbs 1/4 tsp paprika

Add cooked pasta to large stockpot. While it’s still hot, mix in the shredded cheese.

Add the sour cream, cottage cheese, and milk to the pasta and stir to combine. Add the spices and green onions and stir until well combined.

Lightly grease a 9×13 inch baking dish with cooking spray. Spread the mac and cheese mixture into the dish.

Combine the melted butter, bread crumbs, and paprika and sprinkle evenly over the mac and cheese. Bake for 30 minutes, until mixture is bubbly and melty and the bread crumbs are browned.

Stir in heavy cream and most of cheese, leaving out just a bit for garnish. Spoon into bowls and top with remaining cheese and julienned basil.