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About This Recipe
If you’re been on the internet lately, you’ve probably seen about a thousand different recipes using cottage cheese! It’s all the range right now and for good reason. From ice cream, to chicken salad, to mac and cheese it’s a great way to add creaminess, richness, and extra protein to any dish!
This cottage cheese mac and cheese is a healthy, 20-minute side dish that the whole family will love. And I promise, no one will ever guess it’s been lightened up and has tons of protein.
By blending the cottage cheese, you add the richness and creaminess you would normally get from the heavy cream without all the extra fat and with more protein. You also get additional cheese flavor so you don’t have to add as much freshly shredded cheese.
It’s way better than the boxed version but just as easy!
This homemade macaroni and cheese is a comfort dish can be enjoyed as a side dish with your favorite protein!
I love pairing it with my Balsamic Grilled Chicken or Air Fryer Blackened Chicken Tenders. You can also keep it vegetarian and serve with a side of charred green beans, air fryer broccoli or a side salad!
Why You’ll Love This Cottage Cheese Mac and Cheese
- A delicious lightened up twist on a classic recipe! A rich and creamy texture without all the extra calories!
- The best mac that is less than 275 calories per serving and over 13 grams of protein each!
- A vegetarian dish that can be serves as a side or main entree!
- Easily make gluten-free if needed by using your favorite gluten-free type of pasta!
- Quick and easy – ready in just 20 minutes! Made with simple ingredients that can easily be found at any grocery store!
- Elbow macaroni – or other pasta shape of choice. Use gluten-free pasta if needed or whole wheat pasta or chickepea for extra fiber!
- Cottage cheese – I used whole milk cottage cheese for optimal creaminess but I’m sure low fat would work just fine too.
- Milk – I used 2% milk but any milk of choice works!
- Cornstarch – to help give the sauce a little thickness.
- Cheese – I used sharp cheddar cheese and parmesan. Freshly shredded is BEST if you can! It definitely makes a difference in the texture and creaminess.
- Seasonings: onion powder, salt, black pepper, sweet paprika
- Butter
- Extra protein! If you want to beef up the protein, add in extra chicken or kid-friendly hot dogs!
- Use different cheeses! You can change up this recipe with different cheeses. Try adding some extra sharp white cheddar, pepper jack, colby jack or goat cheese! You can never go wrong with adding extra cheese!
- Add veggies! Add a few extra veggies (and fiber) by adding in spinach, peas or broccoli!
- Spice it up! If you love buffalo mac, add some hot sauce or buffalo sauce to your cheese mixture!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add water to a pot and bring to a boil. Salt to taste. Once boiling, add pasta and cook according to package directions. Then rinse, drain and set aside.
2. In a blender or with an immersion blender, combine cottage cheese, milk, cornstarch, cheddar cheese, and seasonings. Blend until the sauce is creamy and smooth.
3. Heat butter in a large skillet over medium-low heat.
4. Once almost melted, transfer the cheese sauce to the skillet and cook for 4-5 minutes, or until the sauce is bubbly and has thickened some.
5. Allow the cheese sauce to cool down some (wait until it’s done bubbling), then add the macaroni in.
6. Then remove from heat and stir in the parmesan cheese. Taste and add any additional salt, pepper or seasoning to taste. Sprinkle with more parmesan cheese to serve and enjoy!
For The Best Mac and Cheese
- Al dente pasta! I like cooking my pasta 1 minute less than package instructions for al dente. This is because the pasta will continue to cook once it’s combined with the sauce in the skillet just a bit. It also helps prevent it from getting mushy when reheating.
- Freshly grated cheese! I HIGHLY recommend grating your cheese if possible! Freshly grated cheese is so much more flavorful than pre-shredded cheese and melts much easier. This classic cheese grater is my go-to and honestly it’s worth the few extra minutes every time for creamy macaroni!
Why did my cheese sauce turn out grainy?
If the sauce gets too hot, the cheese can separate and become grainy. Be sure not to heat the sauce higher than medium heat.
Can I use this cottage cheese mac and cheese recipe to make baked mac and cheese?
Oh yes! For a delicious twist, you can easily turn this simple recipe into baked mac and cheese. Just prepare as instructed then add to a baking dish or casserole dish sprayed with cooking spray. You can top with panko bread crumbs (or any crunchy topping) and some extra parmesan cheese. Then bake at 350F for 25-30 minutes. Baked mac n cheese is always an easy way to impress a crowd!
What should I serve with this high protein cottage cheese macaroni?
This mac and cheese can be served as a side dish to any protein or as a main entree itself! I love adding a side of charred green beans or air fryer broccoli for a little extra fiber!
Can I freeze this creamy cottage cheese mac and cheese?
Yes, you can freeze this high protein mac and cheese. For best results, let it cool completely then place in airtight container or freezer bag. Freeze for up to 3 months. To reheat, let thaw in refrigerator overnight. Then reheat in the oven or stove until warmed through.
More High Protein Mac and Cheese Recipes You’ll Love
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Cottage Cheese Mac and Cheese (High Protein!)
Ingredients
- 8 oz. elbow macaroni
- 3/4 cup cottage cheese (180g) whole milk
- 3/4 cup milk (180g) 2%
- 1.5 Tbsp cornstarch (12g)
- 3 oz. sharp cheddar cheese freshly shredded
- 1/2 tsp onion powder
- 1/4 tsp sweet paprika, salt & pepper
- 1 Tbsp unsalted butter (14g)
- 1 oz. parmesan cheese freshly shredded or grated
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Instructions
- Add water to a pot and bring to a boil. Salt to taste. Once boiling, add pasta and cook according to package directions. Then rinse, drain and set aside.
- In a blender or with an immersion blender, combine the cottage cheese, milk, cornstarch, cheddar cheese, and seasonings. Blend until the sauce is creamy and smooth.
- Heat butter in a large skillet over medium-low heat. Once almost melted, transfer the cheese sauce to the skillet and cook for 4-5 minutes, or until the sauce is bubbly and has thickened some.
- Allow the cheese sauce to cool down some (wait until it's done bubbling), then add the macaroni in. Then remove from heat and stir in the parmesan cheese.
- Taste and add any additional salt, pepper or seasoning to taste. Sprinkle with more parmesan cheese to serve and enjoy!
Notes
- Extra protein! If you want to beef up the protein, add in extra chicken or kid-friendly hot dogs!
- Use different cheeses! You can change up this recipe with different cheeses. Try adding some extra sharp white cheddar, pepper jack, colby jack or goat cheese! You can never go wrong with adding extra cheese!
- Add veggies! Add a few extra veggies (and fiber) by adding in spinach, peas or broccoli!
- Spice it up! If you love buffalo mac, add some hot sauce or buffalo sauce to your cheese mixture!
- Al dente pasta! I like cooking my pasta 1 minute less than package instructions for al dente. This is because the pasta will continue to cook once it’s combined with the sauce in the skillet just a bit. It also helps prevent it from getting mushy when reheating.
- Freshly grated cheese! I HIGHLY recommend grating your cheese if possible! Freshly grated cheese is so much more flavorful than pre-shredded cheese and melts much easier. This classic cheese grater is my go-to and honestly it’s worth the few extra minutes every time for creamy macaroni!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
