Cottage Cheese Mac and Cheese is a delicious twist on classic comfort food! It’s a high protein mac and cheese with a creamy texture that’s ready in 20 minutes. Easy to make and a healthy weeknight dinner for the whole family. Gluten free friendly.
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Looking for more mac and cheese recipes? Check out Mac and Cheese with Butternut Squash.
When my four year old said, “Mom, I LOVE this… I want you to make this a million times!” I’d say that’s a winning recipe!
Although if you’ve ever met a four year old you know they are fickle little creatures. But I’d still call it a win nonetheless!
Why You Should Make This
- Kiddo’s love this one and it seriously tastes like the real deal!
- Your favorite comfort food with a high protein twist!
- Swap in your favorite gluten-free pasta for a gluten-free friendly meal.
- A quick and easy recipe best made on busy weeknights.
- Better tasting and better for you than any boxed version.
Recipe Ingredients
High protein cottage cheese macaroni and cheese requires just a few simple ingredients you can easily pick up at the grocery store. Here’s more detail about what we need:
- short pasta – it wouldn’t be mac n cheese without the macaroni. I love to use a short pasta, like shells or elbow macaroni, for easy eating. You can use whole wheat pasta or chickpea pasta to reach your protein goals.
- cottage cheese – the secret ingredient that contributes to the high protein content. I used 4% milkfat cottage cheese, small curds. Top quality brands include Nancy’s, Good Culture, and Organic Valley.
- milk of choice – I like unsweetened cashew milk, but any milk will work, including unsweetened almond milk, whole milk, or 2% dairy milk.
- shredded sharp cheddar cheese – buy and shred a whole block of cheese when you get home. Pre-shredded cheese contains anti-caking agents that make the sauce grainy and do not melt the same.
- cornstarch – a bit of cornstarch thickens the sauce to the right consistency. You can also use tapioca starch or arrowroot starch instead.
- fine sea salt – a little bit of salt enhances all those cheesy flavors.
- paprika – optional, but the paprika adds flavor and color.
- sugar – although it may sound strange, the sugar adds an extra layer of flavor, especially if using an unsweetened plant-based milk. If you use regular dairy milk, you most likely won’t need the sugar.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Benefits of Cottage Cheese
Cottage cheese is having it’s moment in the spotlight and for good reason. Some top benefits include:
- Cottage cheese is lower in fat and higher in protein when compared to heavy cream.
- It’s an excellent source of protein, calcium, and vitamin B12.
- You can use less cheese and still retain a rich, creamy sauce that’s nutritious and delicious.
How to Make
Cottage cheese macaroni and cheese is ready in 20 minutes. The key is to make the sauce while the pasta is boiling on the stove. Here are the step-by-step instructions:
Cook pasta in a large pot of lightly salted water according to package directions until al dente.
Drain and set aside while you finish the sauce.
For the cottage cheese sauce:
Add the cottage cheese, milk, shredded cheese, cornstarch, salt, and paprika to a blender or food processor.
Blend cottage cheese mixture until smooth, about 20-30 seconds.
Heat a large skillet over medium-low heat. Pour in the blended sauce and stir continuously until cheese is melted and the sauce begins to thicken, about 4-5 minutes. Remove from heat.
COOKING TIP: DO NOT BOIL THE SAUCE.
It’s important to not allow the sauce to come to a boil. This will disrupt the milk proteins in the cottage cheese and cause it to split, making the sauce grainy.
Combine it all together:
With the sauce off of the heat, add the cooked pasta to the sauce and stir to combine.
Taste test and adjust seasonings to your taste. At this point, you can add sugar here if you feel like it needs it – depending on the type of milk you used, you may find you need just a little bit.
Sprinkle with red pepper flakes or freshly ground black pepper, if you’d like. Serve warm and enjoy!
Variations & Substitutions
Have a little fun with it and make this macaroni and cheese with cottage cheese your own. Some of my favorite variations include:
- Swap out half the pasta for veggies: Reduce the pasta to 8oz and toss in 2 cups frozen and thawed broccoli when you add the pasta.
- Make baked macaroni and cheese: After combining the pasta with the sauce, transfer it to a casserole dish. Top with panko breadcrumbs, grated Parmesan cheese, and a drizzle of olive oil. Bake in a 350-degree F oven until breadcrumbs are golden brown, 10-12 minutes.
Tips & Tricks
Here are some of my expert tips for making the best cottage cheese mac and cheese recipe:
- Add more seasonings: You can amp up the flavor even further with a sprinkle of garlic powder or onion powder.
- Do not heat over medium heat: This is crucial for any kind of cream sauce. Too much heat will split the sauce and make it grainy.
What to Serve with Macaroni and Cheese
There really is no stopping this mac and cheese with cottage cheese. Serve it with a side salad or steamed broccoli to get in some greens. Or, give it all the cozy vibes by serving with some Instant Pot Carrot Soup on the side.
How to Store & Reheat
Leftover mac n cheese cottage cheese can be stored in an airtight container in the fridge for 4 days.
Reheat in a large skillet over medium to low heat until warm, about 10 minutes. If the sauce looks thick, add a splash of milk to bring it back to the creamy sauce consistency.
Recipe FAQs
Does cottage cheese melt like cheese?
Cottage cheese does not melt like cheese because it lacks emulsifiers. But when you blend it into a sauce, it creates a smooth, creamy base for cheese sauce.
What can I add to macaroni and cheese?
Toss in some frozen and thawed broccoli or green peas for an easy way to add some vegetables.
Why is cottage cheese healthier than regular cheese?
Cottage cheese is packed full of protein, low in fat, low calorie, and an excellent source of vitamin B12.
What 2 cheese are best for mac and cheese?
I love the mild taste of cottage cheese with sharp cheddar cheese. But you can also do a mix of half shredded cheddar and half gouda.
Let me know if you make this Cottage Cheese Mac and Cheese recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
Cottage Cheese Mac and Cheese
Ingredients
- 16 ounces short pasta, I used large elbows
- 1 cup cottage cheese, I used 4% milkfat
- 2 cups milk, I used unsweetened cashew milk, but another dairy free or 2% milk works
- 2 cups shredded cheddar cheese, used from a block
- 1 tablespoon cornstarch, (see notes)
- ½ teaspoon fine sea salt
- ¼ teaspoon paprika, optional, but adds a touch of color and flavor
- 1 teaspoon granulated sugar, (taste test, see notes)
- red pepper flakes or cracked black pepper, for serving
Instructions
- Cook pasta according to package directions, al dente.
- Meanwhile, start the cottage cheese sauce: In a blender or food processor, add the cottage cheese, milk, shredded cheese, cornstarch, salt, and paprika (do not add sugar). Blend until smooth, about 20-30 seconds.
- Heat sauce: Pour cheese sauce into a large skillet over medium heat. Stir continuously until cheese is melted and sauce begins to thicken, do not let boil. Remove from heat.
- Add pasta to sauce: Add drained pasta to sauce and stir to combine. Taste test and adjust spices to your liking. Add sugar here if you'd like and stir again to fully combine.
- Serve warm and enjoy!
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