I have a slight love affair with mac and cheese. It is definitely one of my favorite dishes so I wanted to give you another fun variation to enjoy. I have been somewhat in a ranch dressing kick lately too so this spin is sure to please all the ranch dressing fans out there too 😊 It is really easy to make and has only a few ingredients too. I hope you enjoy it as much as I do!
Ingredients:
* 6 ounces (168 grams) uncooked Barilla Plus pasta (elbows, penne, or rotini)
* 16 ounces 1% cottage cheese-salt free (This recipe is best with the salt free version-you can always add more salt if you want later)
* 1 full package (1 & 3/4 cups) 2% shredded cheese of choice-Colby & Monteray Jack blend is delicious for this version
* 1 packet Hidden Valley Farms buttermilk ranch salad dressing & seasoning mix
* fresh head of garlic (or see other option below)
* chives (optional but delicious!)
* additional low calorie ranch dressing (optional but delicious)
First step is to roast the garlic. I am using this handy garlic roaster my sister Desi gave me. If you don’t’ have the time or don’t want to purchase a garlic roaster it is super easy to buy already roasted garlic in a jar. Trust me that it is worth the energy to roast it fresh yourself taste wise but it will still be delicious if you use the jarred kind 😊
Here are the instructions from my garlic roaster
So you just need to set aside about 50 minutes to do this and you can definitely do this part a different day then just store the roasted garlic in container in fridge until you make the recipe. Here is what it looks like after roasting
To get it out you just squeeze the garlic cloves out of head (after letting cool enough to handle!) It should just slide right out really easily & look like mine below
I am am using the whole head in mine but if you’re not as much of a garlic fan feel free to use less.
Next cook the pasta according to directions on package then drain and set aside.
Spray a square baking dish with nonstick spray. Add the cottage cheese, shredded cheese, ranch seasoning, roasted garlic, & 2 tablespoons of water to a blender or food processor.
Blend until smooth and thick. You will need to scrape sides down as you’re blending. It should look like below.
Add noodles and cheese sauce to baking dish, stir well, and smooth out the top.
If you are making ahead just wrap up dish and place in the fridge at this point. When you’re ready to bake heat your oven to 350 then cook for 25 minutes.
To serve top with chopped chives and a drizzle of ranch dressing. So yummy!!
Makes 4 servings
Per serving
373 calories
13.0 grams fat
34.8 grams protein
40.0 grams carbs
3.0 grams fiber
This stores really well in freezer if you have any extra. Then just let thaw in fridge and re-heat in microwave when you’re ready to eat ☺️
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