Creamy Mac-n-Cheese

Creamy Mac-n-Cheese


Every kid loves macaroni and cheese. Many adults do too. Rather than falling back on a pre-made boxed version, make your own and eat healthier too!

45 min
6 Servings


1 lb
dried pasta (Farfalle, Penne, or Elbow Macaroni) (whole wheat or regular)
1 cup
non-fat cottage cheese (blended in food processor until smooth and creamy)
1/2 cup
shredded sharp cheddar cheese (low fat if available)
1/4 cup
grated parmesan cheese
1/2 cup
3/4 cup
low fat milk
1 1/2 cup
tomato (chopped)
1 cup
mild Italian sausage (about two sausages; cooked and chopped)
1/2 tsp
1/2 cup
panko flakes
1 Tbsp
cooking spray
Prep Time:
45 min
Total Time:
45 min


Pre-heat oven to 375° F. Prepare pasta using the package directions, drain and set aside. While the pasta is cooking you can prepare the cheesy sauce. Blend the cottage cheese in a food processor (if you don’t have one you can mash the curds in a small bowl using a fork or potato masher, you’re aiming for a smooth consistency). In a medium saucepan, heat the milk on medium heat until milk is steaming but not boiling. Add the shredded cheddar cheese, Velveeta® and salt, stirring until smooth and gently bubbling. Add tomato, sausage, creamy cottage cheese and cooked pasta, and fold everything together.

In a small frying pan, melt the butter and toast the panko flakes to a golden brown. Prepare an 8" x 8" glass baking dish with cooking spray. Then pour in the pasta mixture in an even layer. Top with Parmesan cheese and toasted panko. Bake for about 20 minutes.

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Chef Michi Watarai