Cottage Cheese Mac and Cheese (Print Version)

A creamy, high-protein macaroni dish featuring blended cottage cheese and sharp cheddar cheese sauce.

# What You'll Need:

→ Pasta

01 - 10.5 oz elbow macaroni (or other short pasta)
02 - 1 tsp salt (for pasta water)

→ Sauce

03 - 14 oz low-fat cottage cheese
04 - ½ cup milk (dairy or unsweetened plant-based)
05 - 1 cup shredded sharp cheddar cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 tbsp cream cheese
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp ground black pepper
11 - ¼ tsp smoked paprika (optional)
12 - Salt, to taste

→ Topping (optional)

13 - 2 tbsp chopped chives or parsley
14 - ¼ cup toasted breadcrumbs

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
02 - Combine cottage cheese, milk, cream cheese, garlic powder, onion powder, black pepper, smoked paprika, and a pinch of salt in a blender or food processor. Blend until completely smooth and creamy.
03 - Pour the blended sauce into a large saucepan over medium-low heat. Stir in shredded cheddar and Parmesan cheeses. Cook gently, stirring constantly until cheese melts and sauce is smooth, about 2 to 3 minutes. Avoid boiling.
04 - Add drained pasta to the sauce and toss thoroughly to coat evenly. Taste and adjust seasoning with additional salt if necessary.
05 - Serve warm, garnished with chopped chives or parsley and toasted breadcrumbs if desired.

# Additional Tips::

01 -
  • It tastes just as indulgent as the original but sneaks in nearly 30 grams of protein per bowl.
  • The sauce comes together in one blender and one pan, so cleanup is actually manageable on a weeknight.
  • You can have it on the table in half an hour, even if you're starting from scratch.
02 -
  • Blend the cottage cheese until it's totally smooth, or you'll end up with little curds in your sauce that give it away.
  • Keep the heat low when melting the cheese or it can seize up and turn grainy instead of creamy.
  • Drain the pasta really well so you don't dilute the sauce and lose that rich, thick texture.
03 -
  • Use full-fat cottage cheese if you want an even richer sauce, though low-fat works perfectly and keeps it lighter.
  • Blend the cottage cheese mixture longer than you think you need to, a full minute or two makes all the difference in getting it silky.
  • Taste the sauce before adding the pasta and adjust the seasoning then, it's easier to fix before everything is mixed together.
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