Cottage Cheese Mac Cheese (Printable format)

A creamy, high-protein twist on classic mac and cheese using blended cottage cheese for a smooth sauce.

# List of ingredients:

→ 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

# How to make it:

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

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy but keeps you satisfied for hours—no afternoon energy crash.
  • The cottage cheese dissolves completely into the sauce, so even people skeptical of the ingredient never see it coming.
  • You get that restaurant-quality cheesy coating without the heaviness of a butter-flour roux.
02 -
  • Blending the cottage cheese until completely smooth is non-negotiable—any graininess will show up in your final sauce and ruin the whole elegant effect.
  • Low heat is your friend here; rushing this with high heat makes the cheese seize up and separate, which I learned the painful way on my second attempt.
03 -
  • Use a food processor instead of a blender if you have one—it gives you slightly more control over the texture and is easier to clean.
  • The cream cheese might look like an extravagance, but those two tablespoons prevent the sauce from ever tasting thin or one-note, which makes it worth every calorie.
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