Creamy Cottage Cheese Mac and Cheese with 22g Protein

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Macaroni and Cheese with Cottage Cheese

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

I love mac and cheese. It’s a basic comfort food. I adore real mac and cheese, but I’m constantly looking for ways to make it a little lighter while still preserving that creamy, cheesy goodness. This cottage cheese mac and cheese achieves just that!

This variation adds cottage cheese to the sauce to give it more protein while keeping it smooth, creamy, and tasty. It’s like how I sneak in extra nutrients in 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 amazing!

Cottage cheese gives this mac and cheese 22 grams of protein per serving, which makes it more full than regular mac and cheese.

Key Benefits

Super creamy: Mixing cottage cheese with milk and cheddar cheese makes a smooth, creamy sauce that coats the pasta wonderfully without using heavy cream or butter.
Simple to create: You probably already have all the ingredients you need for this recipe, and it only takes 30 minutes to make. Great for weeknights when you’re busy!
Family-friendly: My kids loved this mac and cheese, so I know yours will too!

Ingredients

Classic mac and cheese pasta is elbow macaroni. If you want to change things up, you can use whole wheat, gluten-free, or chickpea pasta.

cottage cheese—full-fat cottage cheese is important here since it adds smoothness and protein. Don’t worry; it mixes in well with the sauce, and 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 greatest texture.
Arrowroot powder or cornstarch can help thicken the sauce without making a roux. This is a terrific way to keep things light!
Two things you need to have are garlic and onion powder, which give this mac and cheese exactly the proper amount of flavor.
Paprika provides color and warmth to the sauce. If you want, you can add smoked paprika for an added layer of flavor.
cheddar cheese—freshly grated cheddar cheese melts the best and tastes the most like cheese. Don’t use cheese that has already been shredded because it won’t melt as well.

Prep and Cook Time

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

Full Ingredient List

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

Notes on Ingredients

You can change the shape of the spaghetti completely! spaghetti shapes like shells, penne, or even gluten-free or chickpea spaghetti work well here. Just choose your favorite, and it will still taste good.

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

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

Arrowroot powder or cornstarch: If you don’t have any of these, you can make a quick roux by mixing 1 tablespoon of flour with 1 tablespoon of butter. The sauce will get thicker, exactly like it would with arrowroot or cornstarch.

This recipe calls for a lot of dairy, so if you’re looking for a vegan version, I definitely recommend my vegan mac and cheese!

Preparation Instructions

Cook the pasta according per package guidelines. Drain and set aside.
While the pasta is cooking, add the cottage cheese, milk, cheddar cheese, arrowroot powder, garlic powder, onion powder, paprika and black pepper to a blender. Blend until smooth.

In a separate big skillet or saucepan pour the cheese sauce into it and simmer over medium-low for about 8-10 minutes, whisking regularly until the cheese sauce is warm and thickens somewhat.
Add the cooked pasta to the cheese sauce and swirl to fully coat the pasta. The sauce might look 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!

Tips for Success

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

Serving Suggestions & Storage

This mac and cheese with cottage cheese is creamy, warm, and great on its own, but if you want to change things up or serve it with a meal, here are some ideas:

As a main dish: I enjoy serving this as a complete dinner, especially with a simple side salad like my easy kale salad or some roasted Brussels sprouts. It’s a terrific 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 more grated cheese never harmed anyone either!
Boost with protein: You may easily add some more protein to make it more full. You could also add shredded chicken, fried tempeh, or even crumbled turkey sausage. This is a simple technique to make this mac and cheese more filling.
Serve as a side: If you’re keeping it as a side dish, it works so nicely with baked or grilled proteins. I adore serving it with grilled salmon or chicken wings from the air fryer. It’s the best comfort food combination!

If you have leftovers (which might be hard to believe!), put them in an airtight jar in the fridge for up to 3-4 days. When reheating, add a dash 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.

Nutrition Information

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