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My children adore this Protein Cottage Cheese Mac and Cheese. They adore this recipe even though they would never eat ordinary cottage cheese. Searching for a delectable take on macaroni and cheese? The secret ingredient that gives this traditional meal its extra richness and creaminess is cottage cheese.

Stirring a pot of cottage cheese mac and cheese.

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Why You'll Love This Recipe
The Benefits of Cottage Cheese
Ingredients
How to Make Cottage Cheese Mac and Cheese
Expert Tips
Recipe Variations
Storing and Reheating
What to Serve With Cottage Cheese Mac and Cheese
Frequently Asked Questions
More Pasta Recipes
Recipe
Protein Cottage Cheese Mac and Cheese

Why You'll Love This Recipe

High in protein: With cottage cheese and sharp cheddar, this mac and cheese is just as nourishing as it is comforting!
Ready in 15 minutes: A quick, weeknight-friendly meal that comes together just as fast as boxed mac and cheese.
Creamy without heavy cream: Cottage cheese blends into a silky smooth sauce that's rich, cheesy, and secretly lighter.
Family-friendly: Loved by adults and kids alike, it's an easy way to sneak extra protein into a meal everyone will enjoy.

The Benefits of Cottage Cheese

There's a solid reason why cottage cheese is popular right now! Cottage cheese is a great source of calcium, vitamin B12, and protein. Its mild flavor makes it easy to use in all kinds of recipes, from this delectable mac and cheese to sweet baked goods. It's also a terrific way to make creamy macaroni and cheese without using real cream because it has less fat and calories than heavy cream.

Ingredients

Pasta: Elbow macaroni is the classic choice, but any short shape works - shells, rotini, or cavatappi.
Cottage cheese: For extra creaminess, I recommend using 2-4% cottage cheese rather than 0% cottage cheese; full-fat yields a creamier texture than low-fat.
Cheese: The recipe card uses edam, though cheddar gives the most traditional mac and cheese flavor. I recommend using a block of cheese rather than pre-shredded cheese, as pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Milk: I used 2% milk, but whole or skim milk will be fine.
Nutritional yeast: This inactivated yeast is used in many vegan dishes for its cheesy flavor. It also contains a lot of B vitamins and protein.
Garlic powder: Infuses a savory flavor into the dish.
Paprika: Provides a subtle smokiness and a touch of color to the mac and cheese.
Onion powder: Adds a gentle savory depth to round out the seasoning.
Black pepper: Season to taste for a well-balanced sauce - the pasta water is where the salt goes.
Cornstarch: Helps thicken the sauce for a creamy consistency.

How to Make Cottage Cheese Mac and Cheese

Blend cottage cheese into a silky, creamy sauce and it transforms traditional mac and cheese into a high-protein pasta dish. Once everything is blended, you'd never guess the sauce is made from cottage cheese!

Cook the pasta. Cook the pasta as directed on the package (be sure to salt the water), then drain and set aside. Don't forget to save two tablespoons of the pasta water for later.

Whisking reserved pasta water and cornstarch.

Blend the sauce. Add the cottage cheese, milk, nutritional yeast, cheese, paprika, black pepper, garlic powder, and onion powder to a blender and process until smooth.
Make the slurry. In a small bowl, combine the cornstarch with the reserved pasta water.

Cooking cottage cheese pasta sauce in a pan.

Close up of cottage cheese mac and cheese.

Thicken the sauce. Pour the cheese sauce into a small skillet and bring it to a simmer over medium heat. Stir the cornstarch and water mixture into the sauce. Simmer for approximately five minutes, or until the sauce starts to thicken. Keep stirring so the sauce doesn't catch on the bottom, and add a little more cheese if you'd like it thicker.
Combine and serve. Add the pasta straight to the sauce, stir to coat, and serve right away!

Expert Tips

Salt your pasta water: Add a generous pinch of salt to the boiling water before adding the pasta - it makes a big difference in flavor!
Blend until smooth: Blend the cottage cheese mixture until completely silky, as this is what makes the sauce extra creamy with zero curds.
Use warm pasta: Combine the sauce with the pasta while it's still hot so the cheese melts smoothly into a creamy coating.
Adjust the texture: If the sauce thickens too much as it sits, stir in an extra tablespoon or two of milk to loosen it up.
Taste and season: Before serving, give it a final taste and adjust with more salt or pepper if needed.
Add a garnish: Sprinkle with freshly cracked pepper, Parmesan cheese, or chopped parsley.

Recipe Variations

Extra high-protein: Use a protein-enriched pasta like chickpea, lentil, or high-protein wheat pasta to boost the protein even more.
Add veggies: Stir in some steamed broccoli, peas, or spinach for some extra nutrients.
Try different cheeses: Mix things up with Gruyère, Monterey Jack, or mozzarella.
For gluten free: Use gluten-free macaroni.
Add a little spice: A pinch of chili flakes gives the sauce a gentle kick without overpowering the cheese flavor.

Storing and Reheating

Leftovers can be kept in the refrigerator for up to three days in an airtight container. To reheat, add a few tablespoons of milk to restore its creaminess, then microwave until thoroughly heated, pausing occasionally to mix.

What to Serve With Cottage Cheese Mac and Cheese

You may have macaroni and cottage cheese on its own or as a creamy side dish for turkey burgers or roasted chicken pieces. I like to have this pasta with a vegetable side dish, such a fast pan asparagus or a regular side salad. In addition to being delicious on its own, this creamy mac and cheese pairs well with simple salads, fresh vegetables, or cheesy garlic bread.

Frequently Asked Questions

Can you make macaroni and cheese with cottage cheese?

Absolutely - you can. The macaroni and cheese becomes rich and creamy when the cottage cheese is blended into the sauce, and it has more protein and less fat.

Does cottage cheese melt in pasta?

Non-blended cottage cheese won't melt if you put it straight into the pasta pot. In just a few seconds, combine the cottage cheese and milk in a blender to create the smooth, creamy mac and cheese that everyone loves. The finished product is a silky cheese sauce that gives your pasta bowl more protein.

Can I make this mac and cheese without a blender?

Yes. You can also use an immersion blender or a food processor. In the absence of those, simply put the sauce ingredients in a pan over medium heat and cook until creamy. (This technique will leave some curds in the sauce.)

Why does my cottage cheese mac and cheese turn out grainy or clumpy?

This typically indicates that either the heat was too high when cooking or the cottage cheese wasn't thoroughly combined. To prevent curdling, blend the cottage cheese until completely smooth, and keep the heat low and steady while the sauce warms.

Can I make this ahead of time?

Yes, though this dish is best eaten fresh. For the creamiest texture, mix and reheat the pasta and sauce right before serving, though you can cook and blend them beforehand.

What if my mac and cheese absorbs all the liquid quickly while stirring?

Simply add extra pasta cooking water or milk (a few tablespoons at a time) to keep your mac and cheese loose and creamy if it absorbs all the liquid rapidly while stirring; it will thicken as you mix.

If you tried this Protein Cottage Cheese Mac and Cheese or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

Protein Cottage Cheese Mac and Cheese