Save I wasn't planning to reinvent mac and cheese that Tuesday afternoon, but I had a tub of cottage cheese I needed to use and no heavy cream in the fridge. I threw it in the blender on a whim, and when I stirred it into the cheddar, I couldn't believe how silky it turned out. My kids didn't even notice the swap. Now it's the only version I make, and I feel a little smug every time I serve it knowing it's packed with protein.
The first time I made this for my neighbor, she asked for the recipe before she even finished her plate. She'd been trying to get her son to eat more protein without resorting to chicken nuggets every night. I wrote it down on a sticky note in her kitchen, and she texted me a photo of her own batch the next weekend.
Ingredients
- Elbow macaroni: The classic shape holds the sauce in every curve, though shells or cavatappi work beautifully too if that's what you have.
- Low-fat cottage cheese: This is the secret base that makes the sauce creamy and thick without any flour or roux, and it blends completely smooth so no one will guess it's there.
- Milk: Just enough to help the cottage cheese blend into a silky puree, and you can use whatever kind you keep on hand.
- Sharp cheddar cheese: The bold flavor is what makes this taste like real mac and cheese, so don't skimp or go too mild.
- Parmesan cheese: A little bit adds a salty, nutty depth that rounds out the sauce perfectly.
- Cream cheese: Two tablespoons might seem small, but it gives the sauce that classic velvety mac and cheese texture.
- Garlic powder and onion powder: These bring savory warmth without needing to chop anything, which I appreciate on busy nights.
- Smoked paprika: Optional, but it adds a subtle smokiness that makes the whole dish feel more complex.
- Toasted breadcrumbs: A crunchy topping isn't required, but it makes it feel a little more special when I have the energy.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook the macaroni until it still has a slight bite. Drain it well so the sauce doesn't get watery.
- Blend the cottage cheese base:
- Toss the cottage cheese, milk, cream cheese, and all the seasonings into a blender and run it until it's completely smooth and creamy, with no lumps left. This is what makes the sauce feel luxurious instead of grainy.
- Melt in the cheese:
- Pour the blended mixture into a saucepan over medium-low heat and stir in the cheddar and Parmesan. Keep stirring gently until everything melts into a smooth, glossy sauce, but don't let it boil or it might break.
- Combine and serve:
- Add the drained pasta to the sauce and toss until every piece is coated. Taste it, adjust the salt if needed, and serve it warm with a sprinkle of chives or breadcrumbs if you like.
Pin it I brought this to a potluck once, and a friend who usually avoids anything labeled healthy went back for seconds. When I told her it was made with cottage cheese, she just laughed and said she didn't care because it tasted like comfort in a bowl.
How to Make It Even Creamier
If you want an extra luscious texture, add an extra tablespoon of cream cheese or swap half the milk for a splash of heavy cream. I've also stirred in a spoonful of sour cream at the end when I want it to taste even richer, and it works like a charm without making it too heavy.
Mix-Ins and Variations
This base is forgiving and loves additions. I've folded in steamed broccoli, roasted cherry tomatoes, or leftover rotisserie chicken when I need it to be a full meal. Sometimes I swap the cheddar for Gruyere or smoked Gouda, and it feels like a completely different dish every time.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk and warm it gently on the stove or in the microwave, stirring often so the sauce loosens back up. It thickens as it sits, but a little liquid brings it right back.
- Freeze individual portions if you want easy lunches, and thaw them overnight before reheating.
- Stir in a little extra cheese when reheating if you want to refresh the flavor.
- Top with fresh breadcrumbs right before serving so they stay crunchy.
Pin it This recipe turned into one of those things I make without thinking, the kind of meal that feels like a small win on a long day. I hope it does the same for you.
Frequently Asked Questions
- → What pasta works best for this dish?
Short pasta like elbow macaroni is ideal for coating with the creamy sauce, but other shapes like shells or penne can be used as well.
- → Can I use plant-based milk in the sauce?
Yes, unsweetened plant-based milk works well to maintain creaminess without altering the flavors significantly.
- → How do I achieve a smooth sauce with cottage cheese?
Blending cottage cheese with milk and cream cheese until completely smooth ensures a creamy, lump-free sauce base.
- → Are there suggestions for adding more protein?
Adding cooked chicken or peas can increase protein content while complementing the creamy flavors.
- → What are good substitutes for cheddar cheese here?
Gruyère or Gouda offer different but delicious flavors and melt smoothly, making excellent alternatives.
- → How can I make this dish gluten-free?
Simply use certified gluten-free pasta varieties to accommodate gluten sensitivities.