Ingredients
SAUCE
| 1 cup | (250 ml) | Canadian cottage cheese |
| 1 1/4 cups | (310 ml) | Canadian 2% milk |
| 1 1/4 cups | (310 ml) | Canadian cheddar cheese, shredded |
| 1/2 cup | (75 g) | Canadian parmesan cheese, grated |
| 2 tbsp | (16 g) | corn starch |
| 1/4 tsp | (0.5 g) | mustard powder |
| 1/8 tsp | (0.5 g) | pepper |
PASTA
| 6 cups | (1200 g) | cooked cavatappi pasta |
| 1/2 cup | (40 g) | diced low sodium bacon, cooked, chopped |
GARNISH
| 2 tbsp | (30 ml) | Canadian unsalted butter |
| 1/4 cup | (27 g) | breadcrumbs |
| 2 tbsp | (12 g) | green onions, sliced |
Directions
INSTRUCTIONS
- Sauce: In a blender, combine the sauce ingredients and blend until smooth.
- in a large pot over medium-high heat, pour in the sauce and cook until it thickens, about 5 minutes, stirring occasionally.
- Stir the cooked pasta and bacon into the sauce. Continue to heat, stirring often, until the pasta is hot and well-coated with the sauce.
- Garnish: In a small pan, melt the butter. Add the breadcrumbs and cook until golden brown.
- Divide the mac and cheese between 6 bowls and top with breadcrumbs and green onions.