Ingredients
Equipment
Method
- Preheat the oven to 180°C (Gas Mark 4). Bring a large saucepan of salted water to a rolling boil. Add the macaroni and cook for approximately 2 minutes less than the packet instructions, leaving it slightly firm. Drain thoroughly without rinsing, then return the pasta to the saucepan.
- Add the full-fat cottage cheese, whole milk, peeled garlic cloves, Dijon mustard, sea salt and black pepper to a blender. Blend on high for approximately 40–60 seconds until completely smooth and no visible cottage cheese curds remain.
- Pour the blended cottage cheese sauce over the warm, drained macaroni. Add approximately 100 g of the freshly grated mature cheddar and stir until the pasta is evenly coated. If the mixture is excessively thick, add a small splash of milk.
- Spoon the coated macaroni into a 20 cm (8-inch) square baking dish. Spread the mixture evenly with a spatula, ensuring the sauce is distributed throughout.
- Scatter the remaining 50 g of grated mature cheddar evenly over the pasta, followed by the panko breadcrumbs.
- Place the uncovered dish in the preheated oven and bake at 180°C for approximately 20 minutes, until the sauce is bubbling around the edges and the cheese has melted.
- For a crisp, golden topping, switch on the grill for the final 2–3 minutes. Watch carefully to prevent the breadcrumbs from burning. Remove the dish once the surface is golden brown.
- Allow the baked mac and cheese to rest for approximately 5 minutes so the sauce settles slightly. Divide into four portions and serve warm.
Notes
Cottage cheese: Full-fat cottage cheese is recommended for a creamy sauce. Blend thoroughly until smooth before combining it with the pasta.
Pasta: Undercook the macaroni by approximately 2 minutes because it will continue cooking in the oven. Drain well and do not rinse.
Cheddar: Grate mature cheddar from a block. Use approximately two-thirds in the sauce and the remaining third for the topping.
Consistency: If the sauce is too thick before baking, loosen it with a small splash of milk.
Topping: Grill briefly at the end for extra colour, watching closely to avoid burning the breadcrumbs.
Storage: Refrigerate leftovers promptly in an airtight container for up to 3 days. Add a small splash of milk before reheating until piping hot throughout. Freezing is not recommended because the dairy sauce may become grainy after thawing.
Nutrition: Estimated per serving based on four equal portions, using full-fat cottage cheese, whole milk, mature cheddar and all 30 g of panko breadcrumbs. Optional side dishes and variations are excluded.
Cost: Estimated total ingredient cost in Ireland using standard supermarket equivalents and prorated quantities. Current retailer prices have not been independently verified.
