In a large saucepan, bring 4 cups of water to a boil over high heat. Add the elbow macaroni and boil for 6-7 minutes. It should still be very firm. Drain the macaroni and return it to the pan. 8 ounces elbow macaroni
In a small bowl, whisk together the milk and cornstarch. Pour this into the cooked pasta. 1 1/2 cups whole milk, 2 tablespoons cornstarch*
Add the cottage cheese, cheddar cheese and garlic salt. 12 ounces small curd cottage cheese, 12 ounces shredded sharp cheddar cheese, 1/2 teaspoon garlic salt
With the pan over medium-low heat, stir constantly until the cheese has completely melted and is smooth (about 5-7 minutes).
Notes
The original recipe called for 16 ounces of macaroni. I reduced the amount of macaroni to make the dish creamier. You can add up to 8 more ounces of pasta if needed. It's a great way to make this dish serve more. Please note it won't be as cheesy though.
Use arrowroot or tapioca starch if you don't have cornstarch.
Whole milk gives the creamiest mac 'n cheese, but 2% or skim milk will work as well.
Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: If you're planning ahead, this mac and cheese freezes well too. Just thaw overnight in the refrigerator before reheating, and you're all set for a quick and comforting meal. This is a creamy sauce, which makes it great for freezing. Reheating: To maintain that creaminess, reheat gently on the stove over medium heat, adding a splash of milk or heavy cream if needed to loosen it up. You can also use the microwave, stirring every minute to ensure even heating.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the mac and cheese. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **