Ingredients:

• Butter
• Milk
• Plain flour
• Cottage cheese
• Black pepper, paprika, garlic granules

Method:

1. Put butter in a pan to start melting
2. Add seasonings and mix
3. Add some flour and mix together to make a roux. If needed add a little more butter to soften the mixture
4. Add a bit of milk at a time
5. When thick but getting saucy add the cottage cheese and mix well
6. Add a bit more milk to make into a

Eating And Storage Tips

I used most of this to go into a lasagna but reserved a little to just mix with freshly cooked pasta for lunch the following day. You could make this and keep it in the fridge for a couple of days but it will set up and need a really good stir.

You might find you need to add a bit more milk to it if you intend to reheat it as well to help loosen it up a little.

Whilst this recipe is intended for cottage cheese you can of course use different cheeses. If you intend to do this though you will need to consider the oil content of the cheese as this can otherwise become a slick oily mouth feel very quickly. I’d try to stick to harder cheese like parmesan or something like mozzarella.

If you don’t want the cottage cheese to remain noticeable with the lumps you can choose a finer cottage cheese or use a hand blender on it before mixing it into the sauce. Given what I was using this for it didn’t bother me but in certain situations I would very much do this to keep it velvety smooth.