Cottage Cheese Mac and Cheese – Let’s be real: mac and cheese has a chokehold on my heart. It’s the ultimate comfort food, right? But sometimes, I want that creamy, cheesy goodness without feeling like I just ate an entire brick of cheese. Sound familiar? That’s where this Cottage Cheese Mac and Cheese comes in.
I remember the first time I made it—I was staring at a tub of cottage cheese that was dangerously close to expiring (oops), and I thought, Why not try something new? Blending it into the sauce felt like a gamble, but hey, desperate times call for creative measures. And guess what? It worked so well.
The best part? My kids, who claim to hate cottage cheese (of course), didn’t even notice. They just kept asking for seconds—and honestly, so did I. Now, this recipe is a go-to in my kitchen, especially on those nights when I need something quick, comforting, and secretly a little healthier.
Why You’ll Love This Cottage Cheese Mac and Cheese Recipe?
Let’s talk about why this recipe is such a keeper:
- High in Protein: With 23 grams of protein per serving, you can totally call this “healthy-ish” mac and cheese.
- Creamy and Cheesy: The cottage cheese blends into a smooth, velvety sauce that’s loaded with flavor.
- Quick and Easy: It’s ready in just 25 minutes—perfect for weeknights or when you’re hangry and need food fast.
- Customizable: Add veggies, switch up the cheese, or throw in some spice. This recipe plays nice with just about anything.
- Family-Friendly: Even the pickiest eaters will be asking for seconds.
Ingredient Notes:
Here’s why each ingredient works its magic in this recipe:
- Dry Higher Fiber Macaroni Elbows: These give the dish a little extra nutrition without compromising on texture. Regular pasta works too if that’s what you’ve got.
- Cottage Cheese: The MVP here. It’s creamy, tangy, and full of protein—plus, it blends like a dream.
- Milk: Thins out the sauce to the perfect consistency.
- Nutritional Yeast: Adds a savory, cheesy flavor that takes the sauce to the next level.
- Cheddar Cheese: Sharp cheddar is the star here. Its bold flavor pairs perfectly with the creamy base.
- Garlic Powder, Paprika, Onion Powder: These spices add depth and just the right amount of warmth.
- Cornstarch and Pasta Water: This combo ensures the sauce thickens just right and clings to every noodle.
Pro Tip: If you’re not a nutritional yeast fan, you can skip it, but it really adds a nice cheesy boost without extra dairy.
How To Make Cottage Cheese Mac and Cheese?
Making this Cottage Cheese Mac and Cheese is as easy as it gets. Let’s break it down:
- Cook the Pasta:
Start by boiling your macaroni elbows in salted water. Seriously, don’t skip the salt—it’s what makes pasta taste good. Cook until al dente, then drain, but save 2 tablespoons of that starchy pasta water. You’ll thank me later. - Blend the Sauce:
While the pasta cooks, grab your blender. Toss in the cottage cheese, milk, nutritional yeast, shredded cheddar, garlic powder, paprika, black pepper, and onion powder. Blend until smooth. Watching the lumpy cottage cheese turn into a creamy sauce? So satisfying. - Thicken the Sauce:
In a small dish, whisk together the reserved pasta water and cornstarch until smooth. Pour the blended cheese sauce into a small pan over medium heat. Bring it to a gentle simmer, then stir in the cornstarch mixture. Keep stirring for about 5 minutes, or until the sauce thickens. It’ll go from runny to rich and velvety in no time. - Combine Everything:
Add the cooked pasta straight into the pan of sauce. Stir until every single noodle is coated in cheesy goodness. If the sauce feels too thick, add a splash of milk to loosen it up. - Serve and Enjoy:
Dish it up immediately. For an extra touch, sprinkle some shredded cheese on top or garnish with fresh parsley. Dig in—you’ve earned it!
Storage Options:
Got leftovers? Lucky you! Here’s how to keep them fresh:
Want To Save This Recipe?
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of milk to bring back the creaminess. A microwave works too—just stir halfway through.
- Freeze: Not ideal, as the sauce can get a little grainy when thawed, but it’s doable in a pinch. Just reheat with extra milk.
Variations and Substitutions:
This recipe is super flexible—here are a few ways to make it your own:
- Gluten-Free: Use gluten-free pasta to keep it celiac-friendly.
- Add Veggies: Stir in steamed broccoli, peas, or sautéed spinach for some extra greens.
- Spice It Up: Add a pinch of cayenne, red pepper flakes, or a dash of hot sauce for heat.
- Cheese Swap: Try gouda, Monterey Jack, or even a smoky cheddar for a twist.
- Vegan Version: Use plant-based cottage cheese, almond milk, and vegan cheddar.
What to Serve with Cottage Cheese Mac and Cheese?
This dish is a star on its own, but it also pairs beautifully with:
- Grilled Chicken: Adds even more protein and balances the creamy sauce.
- Roasted Veggies: Brussels sprouts or asparagus complement the cheesy richness perfectly.
- Simple Side Salad: A crisp salad with a tangy vinaigrette cuts through the creaminess.
- Garlic Bread: Because carbs on carbs are never a bad idea.
Frequently Asked Questions:
Can I use low-fat cottage cheese?
Absolutely, but full-fat gives the sauce a richer, creamier texture.
Can I make this ahead of time?
Yes, but keep in mind the sauce thickens as it cools. Reheat gently with a splash of milk to loosen it up.
What if I don’t have a blender?
No problem! Use a food processor or even an immersion blender. Just make sure the sauce is smooth and lump-free.
So, are you ready to try this Cottage Cheese Mac and Cheese? It’s creamy, cheesy, and secretly packed with protein—what’s not to love? Let me know how it turns out for you, and if you put your own spin on it, I’d love to hear about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cottage Cheese Mac and Cheese
Ingredients
- 8 oz dry higher fiber macaroni elbows
- 1 cup cottage cheese
- ⅓ cup milk
- ⅓ cup nutritional yeast
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ⅛ teaspoon paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon onion powder
- 2 tablespoons reserved pasta water
- 1 tablespoon cornstarch
Instructions
Cook the Pasta:
- Boil the macaroni elbows in a pot of salted water according to the package instructions until al dente. Reserve 2 tablespoons of the pasta water before draining. Set the cooked pasta aside.
Blend the Sauce:
- In a blender, combine the cottage cheese, milk, nutritional yeast, shredded cheddar, garlic powder, paprika, black pepper, and onion powder. Blend until the mixture is completely smooth.
Prepare the Thickener:
- In a small bowl, whisk together the reserved pasta water and cornstarch until fully dissolved.
Cook the Sauce:
- Transfer the blended cheese mixture to a saucepan over medium heat. Bring the sauce to a simmer, stirring occasionally. Add the cornstarch mixture and stir continuously for approximately 5 minutes, or until the sauce thickens to a creamy consistency. Avoid letting the sauce boil to prevent curdling.
Combine with Pasta:
- Add the cooked macaroni elbows to the saucepan and stir until the pasta is thoroughly coated with the cheese sauce. Adjust the seasoning with additional salt or pepper, if necessary.
Serve:
- Transfer to serving bowls and garnish with additional shredded cheese or herbs, as desired. Serve immediately for the best flavor and texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
