Cottage Cheese Mac Cheese (Print View)

A creamy, high-protein mac with blended cottage cheese and sharp cheddar for rich, wholesome taste.

# Components:

→ Pasta

01 - 10.5 oz elbow macaroni or other short pasta
02 - 1 tsp salt for pasta water

→ Sauce

03 - 14 oz low-fat cottage cheese
04 - ½ cup milk (dairy or unsweetened plant-based)
05 - 1 cup shredded sharp cheddar cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 tbsp cream cheese
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp ground black pepper
11 - ¼ tsp smoked paprika (optional)
12 - Salt, to taste

→ Topping (optional)

13 - 2 tbsp chopped chives or parsley
14 - ¼ cup toasted breadcrumbs

# Directions:

01 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions until al dente. Drain and set aside.
02 - In a blender or food processor, combine cottage cheese, milk, cream cheese, garlic powder, onion powder, black pepper, smoked paprika, and salt. Blend until completely smooth and creamy.
03 - Pour the blended mixture into a large saucepan over medium-low heat. Stir in shredded cheddar and Parmesan cheese. Cook gently, stirring frequently until cheese melts and sauce is smooth, about 2 to 3 minutes. Avoid boiling.
04 - Add drained pasta to the sauce and toss thoroughly to coat all noodles evenly. Adjust seasoning to taste.
05 - Serve warm, garnished with chopped chives or parsley and toasted breadcrumbs if desired.

# Expert Advice:

01 -
  • It delivers the creamy texture of traditional mac and cheese while packing nearly 30 grams of protein per serving—no weird aftertaste, just pure comfort.
  • The whole dish comes together in 30 minutes, making it perfect for those nights when hunger wins over ambition.
  • Cottage cheese is cheaper than heavy cream and butter, so you get restaurant-quality results without the guilt or the grocery bill.
02 -
  • Cottage cheese must be completely smooth or the sauce will feel grainy no matter how much you stir—don't skip the blender step, and don't just mash it by hand.
  • Keep the heat low when the sauce is in the pan; high heat will cause the cream cheese and cottage cheese to break and separate, ruining the creamy texture you worked to create.
  • Taste the sauce before the pasta goes in and adjust seasoning then, not after—it's much easier to balance flavors when the pasta isn't absorbing everything.
03 -
  • Make the cottage cheese sauce up to 2 hours ahead and store it in the fridge, then reheat gently over low heat before tossing with fresh pasta—weeknight dinner just became easier.
  • If the sauce looks too thick when you reheat it, add milk one tablespoon at a time to loosen it without diluting the flavor.
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