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Cottage Cheese Mac and Cheese

This mac and cheese with cottage cheese cooks in less than 30 minutes and has 22 grams of protein. It’s thick and creamy, and it’s the perfect meal for busy weeknights with the family.

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I love mac and cheese as a classic comfort food. I love real mac and cheese, but I’m always looking for ways to make it a little lighter while still keeping that creamy, cheesy flavor. This cottage cheese mac and cheese does just that!

This version adds cottage cheese to the sauce to give it more protein while keeping it smooth, creamy, and tasty. It’s like how I sneak extra nutrients into my vegan mac and cheese, cauliflower mac and cheese, and butternut squash mac and cheese. I can’t wait for you to try this one because it’s so good!

Why You Will Love This Recipe

This mac and cheese has 22 grams of protein per serving because of the cottage cheese. That makes it more filling than regular mac and cheese.
Very creamy: Mixing cottage cheese with milk and cheddar cheese makes a smooth, creamy sauce that coats the pasta perfectly, without using heavy cream or butter.
This recipe is easy to follow and only takes 30 minutes to make with ingredients you probably already have. Great for weeknights when you don’t have much time!
Kid-friendly—My kids loved this mac and cheese, so I know yours will too!

Things You Need

Elbow macaroni is the classic pasta for mac and cheese. If you need to, you can use whole wheat, gluten-free, or chickpea pasta instead.

cottage cheese—full-fat cottage cheese is important here because it adds creaminess and protein. Don’t worry; it mixes in with the sauce so well that you won’t even know it’s there.

whole milk makes the sauce creamy and rich. You can use any kind of milk you have, but whole milk makes the best texture.

Arrowroot powder or cornstarch can help thicken the sauce without making a roux. It’s a great way to keep things light!

Onion and garlic powder are two things you must have that give this mac and cheese the right amount of flavor.

Paprika gives the sauce a little bit of warmth and color. If you want, you can add smoked paprika for even more flavor.

Freshly grated cheddar cheese melts the best and tastes the most like cheese. Don’t use cheese that has already been shredded because it doesn’t melt as well.

Cottage Cheese Mac and Cheese (4 servings) Ingredients:

8 ounces of elbow macaroni (about 2 cups dry)
1 cup of full-fat cottage cheese
1 cup of whole milk (or milk of your choice)
1 ½ cups of freshly grated sharp cheddar cheese (about 6 oz)
1 tablespoon of cornstarch or arrowroot powder
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon paprika, either sweet or smoked
½ teaspoon of sea salt (or more or less to taste)
¼ teaspoon of black pepper (optional)

Changes

You can change the shape of the pasta completely! You can use shells, penne, or even gluten-free or chickpea pasta. Just choose your favorite, and it will still taste great.

Cottage cheese—do you not like it? No problem! You can use ricotta or even Greek yogurt instead to get a similar creamy texture. It won’t change the taste too much, but you’ll still get the protein boost.

I really like using whole milk in this recipe because it makes the sauce extra creamy and rich. But if you don’t have any whole milk on hand, you can use any type of milk you have. You can use almond, oat, or cashew milk instead of dairy, but make sure it’s unsweetened so the sauce doesn’t get too sweet.

You can use arrowroot powder or cornstarch. If you don’t have either, you can quickly make a roux by mixing 1 tablespoon of flour with 1 tablespoon of butter. Just like arrowroot or cornstarch, it will make the sauce thicker.

Vegan: This recipe calls for a lot of dairy, so if you want a vegan version, I highly recommend my vegan mac and cheese!

How to Make Mac and Cheese with Cottage Cheese

Step 1: Follow the directions on the package to cook the pasta. Drain and set aside.
Step 2: Blend cottage cheese, milk, cheddar, arrowroot powder, and spices until smooth.

Step 3: Heat the cheese sauce in a skillet over medium-low, whisking for 8-10 minutes until it thickens slightly.
Step 4: Add the cooked pasta to the cheese sauce and stir to coat. Let it sit for a few minutes to thicken before serving. Enjoy!

Brittany’s Tip

Grate your own cheese! I know it’s tempting to grab the pre-shredded stuff, but trust me, freshly grated cheddar melts so much better. I promise it’s worth the extra time.

How to Serve Mac and Cheese with Cottage Cheese

This mac and cheese with cottage cheese is creamy, cozy, and honestly perfect on its own. But if you want to change things up or serve it with a meal, here are some ideas:

I love serving this as a main dish with a simple side salad like my easy kale salad or some roasted Brussels sprouts. It’s a great way to sneak in some extra greens!
Add a fun topping: Want to take it up a notch? Sprinkle on some toasted breadcrumbs for a little crunch, or drizzle with hot sauce if you like things spicy. A little extra grated cheese never hurt anyone either!
Boost with protein: You can easily add some extra protein to make it more filling. Try mixing in shredded chicken, crispy tempeh, or even crumbled turkey sausage. It’s an easy way to turn this mac and cheese into a heartier meal.
Serve as a side: If you’re keeping it as a side dish, it pairs so well with baked or grilled proteins. I love serving it with my grilled salmon or some air fryer chicken wings—the perfect comfort meal combo!

Storing Leftovers

If you have leftovers (which might be hard to believe!), store them in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of milk to help loosen the sauce and get it creamy again. Gently reheat on the stove top or in the microwave until warmed through.

This cottage cheese mac and cheese cooks up in under 30 minutes and is packed with 22 grams of protein. It’s rich, creamy and the perfect family-friendly meal for busy weeknights.

Recipe Details

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

8 oz elbow macaroni noodles
1 cup full fat cottage cheese
1 cup whole milk
1 cup freshly grated cheddar cheese
1 Tablespoon arrowroot powder or cornstarch
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon black pepper
Salt to taste

Instructions

Cook the pasta according to package directions. Drain and set aside.
While the pasta is cooking, add the cottage cheese, milk, cheddar cheese, arrowroot powder, garlic powder, paprika and black pepper to a blender. Blend until smooth.
In a separate large skillet or saucepan pour the cheese sauce into it and heat over medium-low for about 8-10 minutes, whisking occasionally until the cheese sauce is heated and thickens slightly.
Add the cooked pasta to the cheese sauce and stir to fully coat the pasta. The sauce might seem thin at first but it’ll start to thicken as it sits for a few minutes. Taste and add any additional seasonings if desired. Enjoy!

Notes

Storage: Store any leftovers in an airtight container in the fridge for up to 3-4 days.

Nutrition