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–+ servings
Bowl of cottage cheese mac and cheese with fork.

Cottage Cheese Mac and Cheese

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This creamy protein-packed cottage cheese mac and cheese is ready in minutes! Super cheesy and cozy, but lighter than the classic version.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings
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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.
    Ingredients for cottage cheese mac and cheese sauce in food processor.
  • 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.
    Cottage cheese sauce in pan.
  • 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.
    Whisk in skillet of cottage cheese mac and cheese sauce.
  • 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.
    Cavatappi pasta added to skillet of cottage cheese mac and cheese sauce
  • 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.

Nutrition

Serving: 1(of 4)Calories: 385kcalCarbohydrates: 49gProtein: 21gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 538mgPotassium: 262mgFiber: 2gSugar: 5gVitamin A: 451IUVitamin C: 0.01mgCalcium: 295mgIron: 1mg
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