This cottage cheese mac and cheese recipe makes creamy, protein-packed comfort food that’s ready in just 20 minutes. Here’s how to blend cottage cheese into the silkiest cheese sauce you’ve ever tasted!
Cottage cheese has become quite the trendy ingredient, and here’s one of my all-time favorite ways to use it. When I first suggested making cottage cheese mac and cheese, Alex gave me one of those looks that says “I love you, but I’m concerned about your judgment.” Twenty minutes later, he was scraping the bottom of the bowl!
Here’s the thing I’ve discovered through years of recipe testing: cottage cheese is similar to ricotta when blended, creating an incredibly creamy base that’s naturally high in protein. It coats the noodles perfectly, turning it into one of my family’s favorite easy dinner ideas!
Cottage cheese mac and cheese ingredients
You might be thinking, cottage cheese in pasta? Yes, these white curds blend up perfectly when combined with cheddar cheese and spices. I’ve found it’s best to add some cornstarch to help the sauce thicken and coat the noodles. Here are the ingredients you’ll need:
- Short pasta: Any type of short noodles work. I like to use cavatappi, but is great with macaroni, shells, penne, rigatoni, and spirals.
- Cottage cheese: I recommend using 4% milkfat cottage cheese for the richest flavor. The 2% milkfat option also works; just avoid fat free cottage cheese.
- Milk: I typically use 2% milk, but any type of milk works.
- Cornstarch: This helps to thicken the sauce and add a silky body, similar to the flour and butter-based roux in most mac and cheese recipes (like this one).
- Shredded cheddar cheese: Cheddar adds that expected mac and cheese flavor.
- Garlic powder and paprika: The paprika is optional, but helps to make a vibrant color.
“It was so yummy! I baked it and added a little cheese on top along with crumbs and ended up loving how easy and delicious it was. Thank you!” -Lisa
Pro tips for perfect results
Equipment: I use a high-speed blender for our blended recipes, which whizzes up the sauce in just a few seconds. A standard blender and food processor also work; even a small blender may work depending on its size capacity.
Pasta tip: If the pasta takes longer than the sauce or you pre-cook your pasta, make sure to toss it with a bit of olive oil or it will stick to the pan.
Baked variation: This cottage cheese mac and cheese is ready in just 20 minutes, which is ideal for quick weeknight dinners. When you have more time, baking the mac and cheese at 350°F for 15 minutes adds even more flavor! It helps the sauce to permeate the noodles, making it taste richer and more savory.
Note for serving a crowd
This recipe works well doubled for serving a crowd. You can use the 2x button in the recipe below to quickly double the quantities. Using 1 pound of pasta, you can pour it into a 9 x 13″ baking dish and bake for 15 minutes at 350°F before serving.
The cottage cheese advantage
According to Healthline, cottage cheese can be a healthy option when compared to other types of cheeses. Here are some of the benefits of cottage cheese:
- It’s a lower calorie cheese than other types. A one-cup serving has just 163 calories.
- It’s very high in protein. One cup has a whopping 28 grams of protein, over half your daily need. Impressively, the protein accounts for over 70% of the calories.
- It has nutrients like B vitamins, calcium, phosphorus, and selenium.
Making it your own: variations and add-ins
I’ve served this cottage cheese mac and cheese recipe to picky kids, health-conscious adults, and everyone in between: and there’s always a way to customize it!
Baked version: Baking takes the flavor to another level. I transfer the finished pasta to a baking dish and bake at 350°F for 15 minutes.
Veggie adders: I love sneaking extra vegetables into this dish. Frozen peas, boiled broccoli, or sautéed spinach all work well. I add them right at the end so they maintain their texture.
Spice it up: I sometimes add a spoonful of Dijon mustard or even basil pesto to the cheese sauce (to make pesto mac and cheese).
Perfect serving suggestions
Is mac and cheese a main or a side? I love this recipe either way, as a quick weeknight meal or baked up in a big pan as a side for entertaining. As a main dish, here are a few ways to make it into a meal:
Storing leftovers
Cottage cheese mac and cheese lasts refrigerated for up to 3 days. To reheat it, place it in a pan on the stovetop and gently reheat, adding a splash of milk or pinch of salt if necessary.
Dietary notes
This cottage cheese mac and cheese recipe is vegetarian.
Frequently asked questions
Not at all! Cottage cheese adds a creamy texture and a slight tang that complements the cheesy flavor beautifully. It’s also a lighter alternative to traditional mac and cheese recipes.
We recommend 4% milkfat cottage cheese here for best flavor. Since the sauce is made in a blender, you can use any type of cottage cheese: small or large curd.
Yes! While a blender creates the smoothest sauce, you can use a potato masher to break down the cottage cheese until it’s relatively smooth. Keep in mind the texture will be chunkier.
Cottage Cheese Mac and Cheese
This cottage cheese mac and cheese recipe makes creamy, protein-packed comfort food that’s ready in just 20 minutes. Here’s how to blend cottage cheese into the silkiest cheese sauce you’ve ever tasted!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
- 8 ounces short pasta*
- 1 cup 4% milkfat cottage cheese
- ¾ cup milk of choice (we used 2%)
- 1 tablespoon cornstarch
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika (optional, for color)
- ¼ teaspoon kosher salt
- Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Drain the pasta.
- Meanwhile, in a blender, blend the cottage cheese, milk, cornstarch, shredded cheddar cheese, garlic powder, paprika, and kosher salt. Pour the cheese mixture into a skillet and heat for 5 minutes, until thickened. Once it is thickened, remove from the heat until the pasta finishes.
- When the sauce is finished, add the cooked and drained pasta. Stir to combine. Taste and add a pinch of salt if necessary.
- Serve immediately, or allow it to sit for a few minutes to absorb the sauce flavors (you can also transfer to a baking dish and bake for 15 minutes at 350°F for even more flavor). If desired, top with seasoned panko or breadcrumbs for a crunchy topping. Leftovers last up to 3 days refrigerated; reheat gently on the stovetop and add a splash of milk or pinch of salt if necessary.
Notes
*This recipe is easy to double for a crowd, then place in a 9 x 13 pan and bake for 15 minutes at 350°F .
