Creamy Cottage Cheese Mac and Cheese: Easy Healthy Recipe for High Protein Dinner

Ever tried sneaking cottage cheese into your mac and cheese? The first time I did, it was honestly a game-changer—I was staring at my fridge, desperate for something comforting but still healthy, and there was my tub of cottage cheese just begging to be added. The result? Creamy, protein-packed mac and cheese that tastes like the classic, but leaves you feeling good after. The texture is velvety, each bite is rich (but never heavy), and you get that signature cheesy pull with a little extra nutrition. You know those nights when you crave something cozy but don’t want to wreck your macros? This creamy cottage cheese mac and cheese is my answer every time.

I’ve tested this recipe so many times—sometimes with elbow pasta, sometimes with shells, even once with chickpea pasta when I was on a high-protein kick. Every version comes out delicious, but the cottage cheese always makes it special. It’s perfect for families (my picky niece even loves it!), ideal for meal prep, and it’s a macro-friendly side that can easily become the star of dinner. If you’re skeptical about cottage cheese, trust me—I used to be too, until this dish converted me. Whether you’re chasing more protein, feeding a hungry crowd, or just want a twist on classic mac and cheese, this recipe is about to become your new weeknight staple.

Why You’ll Love This Creamy Cottage Cheese Mac and Cheese

• High Protein & Macro-Friendly: Each serving packs a protein punch thanks to cottage cheese, making it perfect for anyone watching their macros or aiming for a more balanced plate.
• Quick & Easy: Ready in under 30 minutes—no fancy techniques or hours standing at the stove. Great for busy weeknights or when you want healthy comfort food fast.
• Simple Ingredients: Most ingredients are pantry staples—pasta, cheese, cottage cheese, milk. You can even make it with what’s already in your fridge.
• Kid-Approved: Even picky eaters gobble this up. It’s creamy, cheesy, and familiar, but with a healthy twist.
• Versatile: Works as a side dish, main course, or even meal prep. You can switch up the pasta, add veggies, or toss in leftover chicken for a full meal.
• Creamy Texture Without Heavy Cream: Blending cottage cheese gives you that luscious, rich sauce without needing butter or cream.
• Perfect for Entertaining: Looks beautiful in a serving dish (especially with a sprinkle of paprika or fresh herbs) and always gets requests for seconds.

What really sets this creamy cottage cheese mac and cheese apart is the way the cottage cheese blends into the sauce. It’s not chunky or weird—it’s smooth, almost silky, and you’d never guess it’s there unless someone told you. I’ve tried adding Greek yogurt before, but cottage cheese has that perfect mild flavor and texture. If you’ve ever wanted a mac and cheese that you can feel good about eating, this is it. Plus, the leftovers reheat beautifully (I swear, sometimes they’re even better the next day!).

This isn’t just “another healthy mac and cheese”—it’s the one that actually tastes like the real deal, with all the comfort and nostalgia but none of the guilt. Whether you’re serving it for dinner, bringing it to a potluck, or sneaking bites straight from the fridge (no judgment!), you’ll love how easy and rewarding this recipe is.

Ingredients Needed for Creamy Cottage Cheese Mac and Cheese

This recipe uses simple, wholesome ingredients to deliver bold flavor and a creamy texture without the fuss. Most of these are pantry staples, and I’ve included notes for easy swaps and extra nutrition boosts.

• 8 oz (225 g) elbow macaroni (or any short pasta shape—shells, cavatappi, or chickpea pasta for extra protein)
• 1 cup (240 g) cottage cheese (full-fat or low-fat; small-curd blends best)
• 1 cup (240 ml) milk (dairy or unsweetened almond milk works—just don’t use skim, it’s too thin)
• 1 1/2 cups (170 g) shredded sharp cheddar cheese (I love Cabot or Tillamook for flavor)
• 1/2 cup (50 g) grated Parmesan cheese (adds a salty, nutty note—skip if you need it nut-free)
• 2 tbsp (16 g) all-purpose flour (or use 1 tbsp cornstarch for gluten-free)
• 2 tbsp (28 g) unsalted butter (or substitute olive oil for lighter option)
• 1/2 tsp garlic powder (adds depth, totally optional if you’re a purist)
• 1/2 tsp onion powder (boosts flavor without chopping onions)
• 1/2 tsp salt (or to taste—Parmesan is salty, so adjust after tasting)
• 1/4 tsp black pepper (freshly cracked gives a nice kick)
• Pinch of paprika (for color and a hint of smokiness)

Optional Add-Ins:

• 1/2 cup (75 g) frozen peas (toss in for extra veggies)
• 1 cup (140 g) cooked chicken breast, diced (makes it a full meal—great for leftovers!)
• 1/4 cup (25 g) chopped green onions (for a fresh finish)
• Hot sauce or Dijon mustard (adds a little zing)

Ingredient Tips: For best results, choose a cottage cheese that’s creamy and not overly watery—small curd works best for blending. If you’re dairy-free, swap with a plant-based cottage cheese and cheddar alternative (like Miyoko’s). For gluten-free, use chickpea or lentil pasta and cornstarch instead of flour. Don’t be afraid to experiment—this recipe is super forgiving!

Equipment Needed

• Medium saucepan (for boiling pasta; I use a 3-quart pot)
• Large skillet or deep sauté pan (for making the cheese sauce)
• Colander (for draining pasta—if you don’t have one, carefully drain with the lid)
• Blender or food processor (for blending cottage cheese—immersion blender works in a pinch)
• Whisk (for smooth sauce)
• Wooden spoon or spatula (for stirring the sauce without scratching your pan)
• Measuring cups and spoons (accuracy matters for the cheese sauce balance!)

Personal Experience: I’ve made this sauce with both a traditional blender and a cheap stick blender. Both work, though the stick blender means one less dish to wash. If you don’t have a whisk, a fork works—just takes a little longer. For a budget-friendly option, you can use a microwave-safe bowl for melting cheese and mixing the sauce, though stovetop is best for silky texture.

Preparation Method

1. Cook the Pasta:
   
   Bring a medium pot of salted water to a boil. Add 8 oz (225 g) elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside. If you’re using chickpea or lentil pasta, check package timing—it’s usually 2 minutes shorter. Save 1/4 cup (60 ml) pasta water in case you need to thin the sauce later.
2. Blend Cottage Cheese:
   
   While pasta cooks, blend 1 cup (240 g) cottage cheese with 1 cup (240 ml) milk until completely smooth (about 30-45 seconds). You want zero lumps—the smoother, the creamier your sauce. If you’re in a rush, you can skip this but the texture won’t be as dreamy.
3. Make the Cheese Sauce:
   
   In a large skillet, melt 2 tbsp (28 g) unsalted butter over medium heat. Sprinkle in 2 tbsp (16 g) flour and whisk constantly for 1 minute—it’ll look foamy but not browned. (If using cornstarch, mix with a splash of milk first, then add.) Slowly pour in your blended cottage cheese mixture, whisking constantly to avoid lumps. Cook for 2-3 minutes, until slightly thickened.
4. Add Seasonings & Cheese:
   
   Stir in 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of paprika. Reduce heat to low. Add 1 1/2 cups (170 g) shredded cheddar and 1/2 cup (50 g) Parmesan gradually, stirring until fully melted and sauce is smooth. If sauce gets too thick, add reserved pasta water a tablespoon at a time.
5. Combine Pasta & Sauce:
   
   Add drained pasta to the skillet and stir gently until every noodle is coated. Taste and adjust salt or pepper. If you’re adding peas or chicken, stir them in now so they heat through.
6. Serve:
   
   Spoon into bowls or a serving platter. Sprinkle with chopped green onions, more paprika, or a drizzle of hot sauce if you like. Serve hot!

Prep Notes: If your sauce looks grainy, it’s probably the cheese not melting—try lowering the heat and stirring longer. If it’s too thin, let it sit off heat for a few minutes—it thickens as it cools. For extra creaminess, add an extra dollop of cottage cheese right before serving. I’ve made this recipe both rushed and slowly; honestly, it’s forgiving either way, but blending the cottage cheese is the key to that dreamy texture.

Cooking Tips & Techniques

• Blend, Don’t Stir: Blending the cottage cheese is my number-one tip. It transforms the texture, making the sauce velvety instead of lumpy. I skipped this once—never again!
• Watch Your Cheese: Shred cheese from a block instead of using pre-shredded—pre-shredded has anti-caking agents that make the sauce less smooth. Learned this the hard way.
• Low and Slow: Melt cheese over low heat to avoid graininess. High heat can make the sauce split—patience pays off here.
• Don’t Overcook Pasta: Keep it al dente! Overcooked pasta can get mushy after mixing with sauce. If prepping ahead, undercook by a minute.
• Troubleshooting: If your sauce is too thick, add a splash of pasta water or milk. If too thin, stir in a bit more cheese or let it cool a few minutes.
• Multitasking: While the pasta cooks, blend your cottage cheese and grate your cheeses. Makes everything come together faster.

I’ve messed up this recipe a time or two—once I added cheese too fast and ended up with a stringy mess. Now I add it in handfuls, letting each bit melt before the next. Another time, I used nonfat cottage cheese and found the sauce a little less rich—so I stick with low-fat or full-fat for best results. Honestly, a little imperfection is part of home cooking! If you keep your heat gentle and blend your base, you’ll have creamy cottage cheese mac and cheese every time.

Variations & Adaptations

• Gluten-Free: Swap regular elbow macaroni for chickpea, lentil, or gluten-free pasta. Use cornstarch instead of flour in the sauce.
• Dairy-Free: Use plant-based cottage cheese (like Good Culture’s lactose-free) and vegan cheddar shreds. Almond milk or oat milk works for the base.
• Extra Veggies: Stir in 1 cup steamed broccoli florets, sautéed spinach, or roasted red peppers for a nutrition boost. I love adding peas for color and a touch of sweetness.
• Spicy Kick: Add a minced jalapeño or a dash of hot sauce to the cheese sauce. My husband likes a sprinkle of cayenne on top!
• Different Cheeses: Try a mix of Gruyère, Monterey Jack, or smoked gouda for a gourmet twist. Sometimes I use half cheddar, half pepper jack for a zesty flavor.
• Protein Boost: Stir in diced grilled chicken, turkey, or even cooked ground beef. Great for meal prep lunches.

One of my favorite personal twists is adding a little Dijon mustard to the sauce—it gives a subtle tang that makes the cheesy flavor pop. If you’re cooking for allergies, always double-check labels on pasta and cheese. For a baked version, pour everything into a casserole, top with breadcrumbs, and bake at 375°F (190°C) for 15 minutes. The topping gets crispy, and the inside stays creamy!

Serving & Storage Suggestions

I love serving creamy cottage cheese mac and cheese piping hot, straight from the skillet. It looks gorgeous in a big bowl, garnished with a sprinkle of paprika and fresh herbs. For a full meal, pair it with grilled chicken, steamed broccoli, or a crisp green salad. It’s also great alongside barbecue or roasted veggies—something about the creamy sauce makes everything taste better.

If you’re meal prepping, portion leftovers into airtight containers. Store in the refrigerator for up to 4 days. To freeze, let cool completely and pack into freezer-safe bags or containers. Thaw overnight in the fridge before reheating. For best results, reheat gently in the microwave (50% power, stirring every minute) or on the stove with a splash of milk to loosen the sauce. Sometimes the flavors deepen after sitting—a little extra cheesy tang the next day!

This mac and cheese never lasts long in my fridge, but if you have leftovers, they make a killer base for a cheese-stuffed omelet or savory waffle. The cottage cheese keeps it creamy even after reheating, so you won’t end up with dry pasta.

Nutritional Information & Benefits

Health Benefits: Cottage cheese is loaded with protein, calcium, and B vitamins. Using it in mac and cheese makes this dish way more filling and satisfying than most sides. If you’re watching carbs or calories, swap in chickpea pasta and low-fat dairy. It’s gluten-free if you use GF pasta and cornstarch. Dairy and wheat are the main allergens—so check your ingredient labels if cooking for sensitivities.

From a wellness perspective, I love this recipe because I get all the comfort of classic mac and cheese with a hefty dose of protein. It keeps me full and happy, even on busy days. Plus, cottage cheese is a sneaky way to boost nutrition without anyone noticing!

Conclusion

Creamy cottage cheese mac and cheese is honestly my go-to when I want comfort food that’s actually good for me. It’s easy, quick, and flexible—perfect for dinner, lunch, or meal prep. Whether you’re looking for a high-protein side, a healthier twist on a classic, or just a way to use up that cottage cheese in your fridge, this recipe delivers.

Customize it however you like—swap the pasta, add veggies, throw in some spice. That’s the best part about home cooking. I keep coming back to this recipe because it hits every note: creamy, cheesy, and satisfying without weighing me down. If you try it, let me know how you make it your own! Drop a comment, share your version, or snap a photo for Pinterest—nothing makes me happier than seeing someone else enjoy my favorite comfort food.

So, what are you waiting for? Grab that cottage cheese and get cooking! Your taste buds (and your macros) will thank you.

FAQs

Can I make cottage cheese mac and cheese ahead of time?

Absolutely! Prep everything up to mixing the pasta and sauce, then reheat gently on the stove or microwave before serving. Add a splash of milk if it thickens too much.

Will my kids notice the cottage cheese?

Not at all! Blending the cottage cheese makes the sauce smooth and creamy. My niece never suspects a thing—she just asks for seconds.

Can I use non-dairy cheese and milk?

Yes, you can swap in plant-based cottage cheese and vegan cheddar. Almond or oat milk works well, just make sure it’s unsweetened.

What pasta shape works best for this recipe?

I like elbows, shells, or cavatappi—they hold the sauce best. Chickpea or lentil pasta is great for extra protein, and gluten-free options work too.

How do I keep the cheese sauce smooth?

Blend the cottage cheese, add shredded cheese gradually, and keep your heat low. If the sauce thickens too much, add a splash of pasta water or milk and stir gently.

Creamy Cottage Cheese Mac and Cheese

---

• Author: Ananya Patel
• Total Time: 25 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This creamy cottage cheese mac and cheese is a high-protein, healthier twist on the classic comfort food. Blending cottage cheese into the sauce creates a velvety, rich texture that’s satisfying, kid-approved, and perfect for busy weeknights or meal prep.

---

Ingredients

Scale 1x2x3x

• 8 oz elbow macaroni (or any short pasta shape; shells, cavatappi, or chickpea pasta for extra protein)
• 1 cup cottage cheese (full-fat or low-fat; small-curd blends best)
• 1 cup milk (dairy or unsweetened almond milk; avoid skim)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp all-purpose flour (or 1 tbsp cornstarch for gluten-free)
• 2 tbsp unsalted butter (or olive oil)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• Pinch of paprika
• Optional: 1/2 cup frozen peas
• Optional: 1 cup cooked chicken breast, diced
• Optional: 1/4 cup chopped green onions
• Optional: Hot sauce or Dijon mustard

---

Instructions

1. Bring a medium pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside, reserving 1/4 cup pasta water.
2. While pasta cooks, blend cottage cheese with milk until completely smooth (about 30-45 seconds).
3. In a large skillet, melt butter over medium heat. Sprinkle in flour and whisk constantly for 1 minute. (If using cornstarch, mix with a splash of milk first, then add.)
4. Slowly pour in the blended cottage cheese mixture, whisking constantly to avoid lumps. Cook for 2-3 minutes, until slightly thickened.
5. Stir in garlic powder, onion powder, salt, black pepper, and paprika. Reduce heat to low.
6. Add shredded cheddar and Parmesan gradually, stirring until fully melted and sauce is smooth. If sauce gets too thick, add reserved pasta water a tablespoon at a time.
7. Add drained pasta to the skillet and stir gently until every noodle is coated. Taste and adjust salt or pepper. Stir in peas or chicken if using.
8. Spoon into bowls or a serving platter. Garnish with chopped green onions, more paprika, or a drizzle of hot sauce if desired. Serve hot.

Notes

Blend cottage cheese for the smoothest sauce. Shred cheese from a block for best texture. For gluten-free, use chickpea or lentil pasta and cornstarch. For dairy-free, use plant-based cheese and milk. Add veggies or protein for extra nutrition. If sauce thickens too much, add pasta water or milk. Leftovers reheat well and can be frozen.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: About 1 cup (175g) per serving
• Calories: 310
• Sugar: 4
• Sodium: 650
• Fat: 12
• Saturated Fat: 7
• Carbohydrates: 27
• Fiber: 2
• Protein: 22

Keywords: mac and cheese, cottage cheese, high protein, healthy, comfort food, easy dinner, meal prep, kid friendly, gluten free option, vegetarian option