This cottage cheese mac and cheese is a creamy, high-protein twist on the classic comfort food, made with simple ingredients. It blends up smooth, cooks into a flavorful sauce, and comes together in just minutes for an easy weeknight dinner.
- Why Make It: All the comfort of classic mac and cheese with a high-protein twist.
- Flavor: Creamy, rich, and cheesy with a light tang.
- Recommended Tools: A blender for a smooth sauce and a saucepan to heat and finish.
- Serving Suggestions: This dish makes an easy main with a side salad or serve as a side with baked chicken or ham.
Ingredient Notes
- Macaroni: Elbow macaroni is a classic choice because it holds onto the creamy sauce so well. Shells or cavatappi are great substitutes.
- Cottage Cheese: Full-fat cottage cheese blends into the smoothest, richest sauce, while low-fat can be used if needed but won’t be quite as creamy.
- Cheese: Sharp cheddar brings the main cheesy flavor to the dish.
- Sour Cream: Sour cream adds a little tang and helps give the sauce extra body, and plain Greek yogurt can be used if that’s what you have on hand.
- Variations: Stir in steamed broccoli, peas, or chopped spinach for an easy way to add some veggies to the dish. A pinch of paprika or cayenne can be added if you want a little warmth or a sharper finish. Toasted breadcrumbs on top give it that baked-style feel without ever turning on the oven.
Easy Steps To Creamy Mac
- Cook the pasta, reserving some of the pasta water.
- In a blender, combine sauce ingredients and blend until smooth.
- Add the blended ingredients to a saucepan and simmer until thickened (full recipe below).
- Add pasta to the saucepan.
Save It For Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of milk to bring the sauce back to life.
This recipe does not freeze well.
Cozy Cheesy Comforts
Did you enjoy this Cottage Cheese Mac and Cheese Recipe? Leave a comment and rating below.
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Cook macaroni in salted boiling water according to package directions. Reserve ½ cup of pasta water, drain the pasta, and set aside.
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In a blender, combine cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, cornstarch, onion powder, dry mustard, and salt. Blend until smooth.
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Add the blended mixture into a large saucepan over medium-low heat, stirring frequently, until the sauce is smooth and creamy, about 6 to 8 minutes.
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Add the cooked pasta to the sauce and stir to coat. Cook 1 to 2 minutes more until heated through.
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Let rest for a few minutes to thicken slightly before serving, add reserved pasta water to adjust consistency if needed.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.Â
Calories: 252 | Carbohydrates: 25g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 428mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 0.1mg | Calcium: 200mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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