Cottage Cheese Mac and Cheese

This Cottage Cheese Mac and Cheese is for those days when you’re fighting the temptation to make something cheesy and comforting for dinner, but still want to be “healthy.” Like my cottage cheese alfredo sauce and cottage cheese lasagna, it’s a little more nutritious than the classic version and never skimps on the indulgent creaminess you love.

A cheese sauce made with cottage cheese, milk, spices, and shredded cheddar cheese packs each bowl with a whopping 35 grams of protein per serving! And no, it doesn’t taste like cottage cheese at all. The result is good-for-you comfort food in just 25 minutes. 

Ingredients

Pasta – Use elbow macaroni to keep it classic, or go with another short-cut pasta noodle instead, like shells, cavatappi, rotini, or penne. Gluten-free pasta will also work.

Cottage cheese – Full-fat cottage cheese is the star ingredient in this high-protein mac and cheese. You can use low-fat cottage cheese as a substitute, but the sauce will not be as creamy, rich, and velvety smooth.

Flour – I used all-purpose flour for the roux in the mac and cheese sauce. If you’re gluten-free, use a gluten-free flour blend instead.

Cheddar cheese – I recommend shredding the cheddar from the block. Freshly shredded cheese tends to melt perfectly into cheese sauces compared to pre-shredded cheeses. Opt for sharp cheddar for a stronger, more “adult” flavor or swap it for mild or medium cheddar if you’re feeding this to your kids.

Variations

• Instead of cheddar – Upgrade the cheese sauce using shredded Gruyère, Fontina, Monterey Jack, or mozzarella instead. For an extra layer of richness, stir in Parmesan or smoked Gouda as well.
• Add veggies – For some sneaky nutrition, stir in peas, spinach, broccoli, cauliflower, or butternut squash when combining the pasta with the sauce.

How to make mac and cheese with cottage cheese

Step 1: Cook the pasta. Bring a large pot of salted water to a boil and cook the noodles until al dente. Drain and set aside.

Step 2: Blend the base. Add the cottage cheese, milk, and seasonings to a blender. Blend until smooth. 

Step 3: Build the sauce. Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute, then whisk in the blended cottage cheese mixture. Bring the sauce to a gentle boil.

Step 4: Melt the cheese. Whisk in a handful of shredded cheese at a time. 

Step 5: Combine. Add the cooked noodles to the pan and toss until they’re coated in the cheese sauce.

Step 6: Serve. Serve the mac and cheese in bowls with extra black pepper and/or paprika on top. Enjoy!

Erin’s Tips and Tricks

• Don’t add all of the cheese at once. Instead, whisk in a handful at a time until it melts, then continue adding more. Dumping it all into the pot at the same time can make the sauce grainy.
• Don’t cook your pasta past al dente, or else the noodles will soften and become mushy when mixed with the hot cheese sauce. 
• For the most luscious, creamy cheese sauce, blend the cottage cheese mixture until it’s completely smooth. If you skip this step, you may notice tiny, unpleasant curds in the sauce.
• The roux needs to be cooked and stirred constantly for at least 1 minute before adding any liquid. This cooks the flour, removes any raw flour taste, and prevents the sauce from clumping.

Protein mac and cheese FAQs