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.
Mac and cheese is a favorite comfort food classic for me. I love real deal mac and cheese, but I’m always on the hunt for ways to make it a little lighter while still keeping that creamy, cheesy goodness — and that’s exactly what this cottage cheese mac and cheese does!
Similar to how I sneak in extra nutrients in my vegan mac and cheese, cauliflower mac and cheese and butternut squash mac and cheese, this version adds cottage cheese to add a boost of protein while keeping the sauce super smooth, creamy and flavorful. It’s seriously SO good – I can’t wait for you to try this one!
Why You’ll Love This Recipe
- Protein-packed – Thanks to the cottage cheese, this mac and cheese has 22 grams of protein per serving, making it a more filling than traditional mac and cheese.
- Super creamy – Blending the cottage cheese with milk and cheddar cheese creates a velvety, creamy sauce that coats the pasta perfectly — without needing heavy cream or butter.
- Easy to make – This recipe comes together in under 30 minutes with simple ingredients that you probably already have on hand. Perfect for busy weeknights!
- Family-friendly – My kiddos gobbled up this mac & cheese, so I know yours will too!
Ingredients Needed
- elbow macaroni – classic mac and cheese pasta! You can use whole wheat, gluten-free, or chickpea pasta to switch things up if needed.
- cottage cheese – full-fat cottage cheese is key here for extra creaminess and protein. Don’t worry, it blends smoothly into the sauce and you won’t even know it’s there.
- whole milk – helps create a creamy, rich sauce. You can use any milk you have on hand, but whole milk gives the best texture.
- arrowroot powder or cornstarch – helps thicken the sauce without needing a roux. It’s a great trick to keep things lighter!
- garlic & onion powder – two must haves that add just the right amount of flavor to this mac and cheese.
- paprika – adds a touch of warmth and color to the sauce. You can use smoked paprika for an extra layer of flavor if you like!
- cheddar cheese – freshly grated cheddar cheese melts best and gives that classic cheesy flavor. Don’t use pre-shredded cheese as it doesn’t melt as smoothly.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Elbow macaroni – You can totally switch up the pasta shape! Shells, penne, or even gluten-free or chickpea pasta work great here. Just pick your favorite, and it’ll still be delicious.
- Cottage cheese – Not a fan of cottage cheese? No problem! You can sub in ricotta or even Greek yogurt for a similar creamy texture. It won’t change the overall flavor too much, but you’ll still get that protein boost.
- Whole milk – I really love using whole milk in this recipe because it makes the sauce extra creamy and rich, but if you don’t have any on hand, feel free to use whatever milk you’ve got. Almond, oat, or cashew milk work as a dairy-free option, just make sure it’s unsweetened so the sauce doesn’t turn out too sweet!
- Arrowroot powder or cornstarch – If you don’t have either, you can make a quick roux by whisking 1 tablespoon of flour with 1 tablespoon of butter. It’ll thicken up the sauce just like the arrowroot or cornstarch would.
- Vegan – We’re using plenty of dairy in this recipe so if you’re more interested in a vegan version I highly recommend checking out my vegan mac & cheese!
How to Make Cottage Cheese Mac & Cheese
Making this mac & cheese is super easy! Follow these four simple steps and you’ll have a comforting meal on the table in no time:
Step 1: Cook the pasta according to package directions. 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. It’s worth the extra few minutes, I promise.
How to Serve Cottage Cheese Mac & Cheese
This cottage cheese mac and cheese is creamy, cozy, and honestly perfect on its own, but if you’re looking to mix things up or serve it as part of a meal, here are some ideas:
- As a main dish: I love serving this as a complete meal, especially 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.
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
Serving: 1/4 recipe | Calories: 417kcal | Carbohydrates: 48g | Protein: 22g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 397mg | Potassium: 93mg | Fiber: 2g | Sugar: 7g