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Picnic Macaroni and Cheese

Serves 6 to 8
Time 20 min
It's mac and cheese for summertime! Warm shell pasta delicately melts Pecorino Romano and protein-packed cottage cheeses for a satisfying and unique spin on the comfort classic. Serve warm, cold, or at room temperature — a perfect dish for your next picnic or potluck barbeque. Great served alongside fresh sliced tomatoes and basil.
Special Diets:
Ingredients
  • 1 pound whole wheat pasta shells
  • 2 tablespoons extra-virgin olive oil
  • 1 cup grated Pecorino Romano cheese
  • 1 (16.0-ounce) container cottage cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
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Method

Bring a large pot of salted water to a boil over high heat. 

Add pasta and cook until just tender, about 8 minnutes. 

Drain, immediately return to pot and toss with oil and Romano cheese until cheese is mostly melted into the warm pasta. 

Transfer pasta mixture to a large bowl, add cottage cheese and parsley and toss to combine. 

Taste first, then season with salt and pepper. 

Cool to room temperature, then cover and refrigerate until ready to serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound whole wheat pasta shells
  • 2 tablespoons extra-virgin olive oil
  • 1 cup grated Pecorino Romano cheese
  • 1 (16.0-ounce) container cottage cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.