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
- 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
- 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.
- While pasta cooks, blend cottage cheese with milk until completely smooth (about 30-45 seconds).
- 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.)
- Slowly pour in the blended cottage cheese mixture, whisking constantly to avoid lumps. Cook for 2-3 minutes, until slightly thickened.
- Stir in garlic powder, onion powder, salt, black pepper, and paprika. Reduce heat to low.
- 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.
- 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.
- 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