Description
This Instant Pot cottage cheese macaroni and cheese is a delicious high-protein recipe that is ready in just 15 minutes! Give this a try when you’re craving comfort food!
Ingredients
Units
Scale
- 8oz uncooked macaroni
- 3 cups water
- 1/4 teaspoon salt
- 1/2 cup cottage cheese (I used 2% milkfat)
- 1 cup milk (I used Fairlife 2%)
- 1 tablespoon cornstarch
- 4oz shredded sharp cheddar cheese (about 1 cup)
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Add the pasta, water, and salt to the Instant Pot. Stir to make sure all the pasta is submerged.
- Lock the lid, set the valve to Sealing, and cook on Manual/High Pressure for 4 minutes.
- While the pasta cooks, add the cottage cheese, milk, cornstarch, shredded cheddar, pepper, garlic powder, and paprika to a blender. Blend until completely smooth, about 30 seconds. Set aside.
- Once the pasta is done cooking, carefully quick-release the pressure. Open the lid away from your face once the pin drops. Switch the Instant Pot to Sauté on Low. Pour the blended cheese sauce over the pasta and stir constantly for 2-3 minutes until the sauce thickens. (It may seem watery at first but will thicken as it cools.)
- Turn off the pot and let everything rest, uncovered, for 2 minutes. Taste, adjust seasoning, and serve.