Cottage Cheese Mac Cheese (Printable)

High-protein mac with creamy cottage cheese sauce and sharp cheddar, ready in 30 minutes.

# What You'll Need:

→ Pasta

01 - 10.5 oz elbow macaroni (or other short pasta)
02 - 1 tsp salt (for pasta water)

→ Sauce

03 - 14 oz low-fat cottage cheese
04 - ½ cup milk (dairy or unsweetened plant-based)
05 - 1 cup shredded sharp cheddar cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 tbsp cream cheese
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp ground black pepper
11 - ¼ tsp smoked paprika (optional)
12 - Salt, to taste

→ Topping (optional)

13 - 2 tbsp chopped chives or parsley
14 - ¼ cup toasted breadcrumbs

# Directions:

01 - Bring a large pot of salted water to a boil. Add macaroni and cook until al dente according to package directions. Drain and set aside.
02 - Combine cottage cheese, milk, cream cheese, garlic powder, onion powder, black pepper, smoked paprika, and a pinch of salt in a blender or food processor. Blend until smooth and creamy.
03 - Pour blended sauce into a saucepan over medium-low heat. Stir in shredded cheddar and Parmesan cheese. Cook gently, stirring frequently until cheese melts and sauce is smooth, about 2–3 minutes. Avoid boiling.
04 - Add drained pasta to the sauce. Toss thoroughly to coat all noodles evenly. Adjust seasoning as needed.
05 - Serve warm, optionally garnished with chopped chives or parsley and toasted breadcrumbs.

# Expert Tips:

01 -
  • It sneaks in serious protein without tasting like diet food, just pure creamy satisfaction.
  • The sauce comes together in minutes and clings to the pasta like it was always meant to be there.
  • You can dress it up or keep it simple, and it still feels like the hug your day needed.
02 -
  • Blend the cottage cheese completely smooth or you'll end up with little curds in your sauce, and while they're harmless, the texture won't be as luxurious.
  • Keep the heat low when melting the cheese or the sauce can turn grainy and sad instead of silky.
  • Toss the pasta with the sauce while both are still warm so everything clings together instead of sitting in separate layers.
03 -
  • Reserve a little pasta water before draining, it's liquid gold for loosening the sauce if it thickens too much.
  • Taste your cottage cheese before blending, some brands are saltier than others and that will affect how much salt you add later.
  • Toast your breadcrumbs in a dry pan with a little butter and garlic for a topping that feels restaurant-worthy.
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