Serves 8 generously

1 pound elbow macaroni
2 cups whole milk
2 eggs
2 tablespoons all-purpose flour
2 teaspoons kosher salt
½ teaspoon sweet paprika
½ teaspoon garlic powder
½ cup whole milk cottage cheese
10 ounces mixed grated cheese such as Cheddar, jack, mozzarella and American

1. Preheat the oven to 350°F.

2. Bring a large pot of water to a rolling boil over high heat. Add the
macaroni and cook, stirring frequently, until fully cooked according to
the directions on the package. Drain and reserve.

3. In a blender, mix the milk, eggs, flour, salt, paprika, garlic powder,
cottage cheese, and mixed grated cheese and blend on high until
completely incorporated (about 2 minutes).

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4. In a large bowl, mix the cooked macaroni with the cheese sauce.

5. Pour the macaroni and cheese mixture into a 9-by-13-inch baking
dish, spreading it evenly, then bake for 35 minutes.

6. Rest at room temperature for 15 minutes before serving.

From the book FOOD IQ by Daniel Holzman and Matt Rodbard Copyright © 2022 by Daniel Holzman and Matt Rodbard . Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.