Cottage Cheese Mac Cheese (Print)

A creamy mac with blended cottage cheese for a rich, high-protein sauce and satisfying flavor.

# Ingredients:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Drain thoroughly 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 - Transfer blended sauce to a saucepan over medium-low heat. Stir in shredded cheddar and Parmesan cheeses. Cook gently, stirring often, until cheeses melt and sauce is smooth. Avoid boiling.
04 - Add the drained macaroni to the cheese sauce. Toss well to ensure even coating. Adjust salt and seasoning to taste.
05 - Serve warm, garnished with chopped chives or parsley and toasted breadcrumbs if desired.

# Expert Tips:

01 -
  • The cottage cheese creates a sauce that's impossibly creamy without feeling heavy, almost like your body knows it's getting real protein instead of just cream.
  • It comes together faster than you'd expect, making it perfect for those nights when you want something comforting but don't have time to fuss.
  • The sharp cheddar and smoked paprika give it enough personality that you don't feel like you're eating the "healthier" version—you're eating something genuinely delicious.
02 -
  • If your blended sauce looks grainy or broken after you add the cheeses, stop and let it cool slightly, then keep stirring—it usually comes back together, but rushing the heat will make it worse.
  • The sauce will thicken slightly as it cools, so serve it while it's still warm and pourable, not when it's been sitting and setting up.
03 -
  • Blend the cottage cheese with the cold milk and cream cheese first, before adding it to heat—it gives you a smoother starting point and prevents lumps from forming when temperature changes happen.
  • Save a cup of pasta water before draining; if your sauce ever gets too thick, a splash of starchy water loosens it up without diluting the flavor.
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