Cottage Cheese Mac and Cheese gives everyone’s favorite comfort food a healthier, protein-packed spin! It’s rich, creamy, and packed with nostalgic vibes in every bite. This easy stovetop mac is my new favorite way to enjoy this childhood classic.
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You will never believe this creamy mac and cheese is made with cottage cheese!
After blending cottage cheese into smooth Cottage Cheese Queso, I started thinking… what else can I do with this creamy cheesy sauce?
A few tweaks here and there and I present to you: cottage cheese mac and cheese!
I love this recipe because it delivers classic mac and cheese flavor like my Instant Pot Mac and Cheese or Cauliflower “Mac” and Cheese, but with a silky, ultra-smooth sauce that makes the noodles extra creamy and healthier too.
Here’s what else makes this recipe a standout:
- High Protein Mac and Cheese. Cottage cheese brings much more protein to the table than milk alone. And you can boost the protein even more by using a protein pasta!
- Quick and Easy. No roux! No baking! The sauce is made in the blender and everything comes together on the stovetop.
- Kid-Approved Flavor. The cheddar is the dominant flavor here, giving you classic mac and cheese vibes. I promise no one will know it’s made with cottage cheese!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Pasta. You can use whole wheat, chickpea, or traditional pasta. Short shapes like elbows, rotini, cavatappi, and shells hold the sauce best.
- Cottage Cheese. Use low-fat or full-fat (not fat-free!) for a rich, creamy sauce (same in Cottage Cheese Alfredo Sauce).
- Milk. Low-fat or whole milk, not skim.
- Cornstarch. This thickens the sauce without a roux.
- Dijon Mustard. One of my favorite flavor enhancers! This adds depth and interest to the sauce.
- Sharp cheddar. White or yellow both work, although I’m partial to white cheddar myself. Shred your own for a smooth melt. (Store-bought shreds can make the sauce grainy!)
- Chives. For a fresh finishing touch.
How to Make Cottage Cheese Mac and Cheese
Blend the Sauce (photo 1). Combine the cottage cheese, milk, cornstarch, mustard, salt, garlic powder, and paprika in a blender or food processor and process until smooth.
Thicken the Sauce (photo 2). Pour the sauce into a skillet and cook on medium, stirring, until slightly thickened.
Add the Cheese (photo 3). Reduce the heat and stir in the cheddar in small handfuls until melted and smooth.
Add the Pasta (photo 4). Fold the cooked pasta into the sauce, adding the reserved pasta water as needed. Serve with chives and ENJOY!
Recipe Variations
- Make It Smoky. Swap regular paprika for smoked paprika or use smoked cheddar.
- Add Broccoli. Stir in steamed broccoli florets before serving.
- Bacon It Up. Mix in crumbled Air Fryer Bacon.
- Bake It. Transfer the cottage cheese mac and cheese to a greased baking dish. Sprinkle more cheese on top, add some panko stirred with melted butter for a crispy topping if you’d like, and bake at 350ºF for 10 to 15 minutes, just to melt the cheese and toast the panko.
What to Serve with Cottage Cheese Mac and Cheese
- Protein. Serve cottage cheese mac and cheese as a side dish for Pan Fried Chicken Breast or Baked Pork Chops.
- Veggie Sides. Like Sauteed Carrots or Roasted Broccoli.
- Salad. Keep it light with Zucchini Salad or Kale Caesar Salad.
Cottage Cheese Mac and Cheese
Video
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Ingredients
- 8 ounces pasta whole wheat, chickpea, or regular
- ¾ cup low fat cottage cheese or full fat; do not use fat free
- ¾ cup low fat milk or whole milk; do not use skim
- 1 tablespoon cornstarch
- 1 to 2 teaspoons Dijon mustard
- ¼ teaspoon kosher salt plus additional to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon ground paprika
- 4 ounces sharp cheddar shredded (about 1 cup). I used white cheddar
- For topping: chopped fresh chives
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup pasta cooking water, then drain.
- Meanwhile, in a blender or food processor, blend the cottage cheese, milk, cornstarch, mustard, salt, garlic powder, and paprika until smooth.
- Pour into a large, deep skillet, then turn the skillet to medium heat. Cook, stirring often, until the sauce is slightly thickened, 3 to 5 minutes; some simmering is fine but do not let it boil.
- Reduce the heat to low. Working one small handful at a time, stir in the cheddar (don’t add it all it once or it may clump), until it's melted and the sauce is smooth.
- Add the drained pasta and stir to coat, loosening with a splash of the reserved pasta water as needed. The sauce should be creamy and glossy sauce. Taste and adjust the seasoning as desired.
- Serve immediately, sprinkled with fresh chives as desired.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days. I don’t recommend freezing protein mac and cheese because the sauce can become grainy.
- TO REHEAT: Warm gently on the stovetop or in the microwave, adding a splash of milk to restore the creaminess.
Could I make this as written and then keep warm in the crockpot for Christmas Eve buffet?
Hi Jane, you likely could but may need to add a splash of milk to keep it creamy. Let me know how it goes!
This is delicious and so easy to make. Had all the ingredients so no need to go to the store. Added broccoli. This will be on our meal rotation this winter!
Yay! So glad to hear, Cynthia! Thank you!