This Cottage Cheese Mac and Cheese is a healthier, protein-packed twist on classic comfort food, with an impressive 31 grams of protein per serving. Ready in just 20 minutes, it’s perfect for busy weeknights.
Who doesn’t love a warm, creamy bowl of mac and cheese? It’s comfort food at its finest, perfect for weeknight dinners, cozy weekends, or even meal prep. But what if you could enjoy that rich, cheesy goodness with a healthier twist? Say hello to Cottage Cheese Mac and Cheese – a lighter, protein-packed version of the classic that doesn’t skimp on flavor!
Cottage cheese might not be the first thing that comes to mind when you think of mac and cheese, but trust me, it works wonders in this dish! Not only is it a fantastic way to pack in extra protein, but it’s also naturally lower in fat than cheese – meaning you can enjoy it guilt-free. Give this high-protein mac and cheese a try, and it’s sure to become a new favorite in your home!
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Why You’ll Love This Recipe
Ingredients
See recipe card for quantities.
- Cottage Cheese: The star of the show! Use full-fat or low-fat, depending on your preference. I love to use low-fat cottage cheese!
- Pasta: Elbow macaroni is a classic choice, but feel free to get creative with shapes like shells, rotini, or cavatappi. I love to use cavatappi! 🙌
- Cheddar Cheese: For that unmistakable cheesy flavor, freshly shredded cheddar is best.
- Milk: Helps thin the sauce to your desired consistency. Any milk works, but 2% milk is great to save some extra calories.
- Cornstarch: Helps thicken the cheesy sauce, giving it that perfect creamy consistency.
- Seasonings: A pinch of garlic powder, onion powder, paprika, nutmeg, salt, and pepper to bring it all together. For an extra kick, I love adding a pinch of cayenne pepper—it gives the dish a subtle, warming heat that takes it to the next level!
How To Make
- Cook the Pasta: Start by boiling your pasta according to the package instructions. Don’t forget to salt the water – it’s your first chance to season the dish!
- Blend the Sauce: In a blender, combine the cottage cheese, cheddar cheese, milk, cornstarch, and seasonings. Blend until smooth and creamy.
- Cook the Sauce: Pour the blended mixture into a large pot and cook over medium heat, stirring regularly. Let the sauce gently simmer for 5-8 minutes, or until it thickens slightly. Keep an eye on it to prevent sticking or scorching.
- Add the Pasta: Add the cooked pasta to the pot of thickened sauce. Stir well to coat every piece in creamy, cheesy goodness. Cook for another minute or two to ensure everything is heated through. Season to taste with more salt and pepper.
- Serve Immediately: Spoon your creamy cottage cheese mac and cheese into bowls and serve immediately. For a finishing touch, garnish with chopped parsley, a dash of freshly cracked pepper, or an extra sprinkle of cheese. Then dig in and enjoy the ultimate comfort food!
Tips for Success
- Choose the Right Pasta: Smaller pasta shapes like elbows, shells, or cavatappi work best for soaking up the sauce.
- Don’t Skip the Blending: Blending the cottage cheese with the reamining ingredients is key to achieving a smooth, creamy texture.
- Adjust the Consistency: The sauce will thicken as it sits, so feel free to stir in a bit of milk if reheating leftovers.
- Optional Add-Ins: Toss in some veggies like broccoli or spinach for extra nutrients, or add a sprinkle of breadcrumbs on top for crunch.
- Plant-Based Version: Try out my baked vegan mac and cheese or pumpkin mac and cheese.
- Make It Gluten-Free: Swap regular pasta for gluten-free options to suit your dietary needs.
- Store & Reheat Properly: Store leftovers in an airtight container in the fridge for up to 3 days. Warm on the stovetop over low heat with a splash of milk or water to restore creaminess, or reheat in the microwave.
More Cottage Cheese Recipes
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📖 Recipe
Cottage Cheese Mac and Cheese
email me this recipe 💌
Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 8 oz short pasta, elbow macaroni
- 1 cup cottage cheese, (I used low-fat)
- 1 cup milk, (I used 2%)
- 1 cup cheddar cheese
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt to taste, or more
- a pinch ground nutmeg
- a pinch cayenne pepper
Instructions
- Cook the pasta in a large pot of boiling salt water until al dente. Drain and set aside.
- In a blender, combine the cottage cheese, cheddar cheese, milk, cornstarch, and seasonings. Blend until smooth. (I like to use my immersion blender for this).
- Pour the cheese sauce into a non-stick pot and cook over medium heat, stirring regularly. Let the sauce gently simmer for about 8 minute, or until it has thickened slightly.
- Add the cooked pasta and stir well to coat every piece in creamy, cheesy goodness. Cook for another minute or two to ensure everything is heated through. Season to taste with salt and pepper.
- Serve immediately in bowls & enjoy!
Notes
- Store & Reheat Properly: Store leftovers in an airtight container in the fridge for up to 3 days. Warm on the stovetop over low heat with a splash of milk or water to restore creaminess, or reheat in the microwave.
Nutrition
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