When winter weather hits, it's time to break out this recipe for high-protein cottage cheese mac and cheese.

Ingredients

• 1 pound uncooked elbow macaroni
• 1 cup 2% cottage cheese
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 1/4 teaspoon paprika
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mild cheddar cheese

Directions

1. Preheat oven to 400°. Cook macaroni according to package directions. Drain; set aside.
2. In a blender or food processor, blend cottage cheese until smooth.
3. In a large sauce pot, melt butter over medium heat. Whisk in flour until smooth. Gradually add in milk; cook until thickened, 3-4 minutes, whisking occasionally. Stir in salt, pepper, garlic and onion powder, mustard and paprika. Add cottage cheese and cheddar cheeses until cheese has melted; stir in cooked macaroni.
4. Transfer mixture to a greased 13x9-in. baking dish. Bake until cheese is bubbly and edges are golden brown, 15-20 minutes.