Creamy Mac and Cheese With a High-Protein Twist
This cottage cheese mac and cheese is a creamy, high-protein twist on the classic comfort food, made with simple ingredients. It blends up smooth, cooks into a flavorful sauce, and comes together in just minutes for an easy weeknight dinner.
Why Make It: All the comfort of classic mac and cheese with a high-protein twist.
Flavor: Creamy, rich, and cheesy with a light tang.
Recommended Tools: A blender for a smooth sauce and a saucepan to heat and finish.
Serving Suggestions: This dish makes an easy main with a side salad or serve as a side with baked chicken or ham.
Ingredient Notes
Macaroni: Elbow macaroni is a classic choice because it holds onto the creamy sauce so well. Shells or cavatappi are great substitutes.
Cottage Cheese: Full-fat cottage cheese blends into the smoothest, richest sauce, while low-fat can be used if needed but won’t be quite as creamy.
Cheese: Sharp cheddar brings the main cheesy flavor to the dish.
Sour Cream: Sour cream adds a little tang and helps give the sauce extra body, and plain Greek yogurt can be used if that’s what you have on hand.
Variations: Stir in steamed broccoli, peas, or chopped spinach for an easy way to add some veggies to the dish. A pinch of paprika or cayenne can be added if you want a little warmth or a sharper finish. Toasted breadcrumbs on top give it that baked-style feel without ever turning on the oven.
Easy Steps To Creamy Mac
Cook the pasta, reserving some of the pasta water.
In a blender, combine sauce ingredients and blend until smooth.
Add the blended ingredients to a saucepan and simmer until thickened (full recipe below).
Add pasta to the saucepan.
Cook Pasta Al Dente: It cooks a bit more in the sauce, so this helps keep it from getting too soft.
Salt the Pasta Water: It enhances the flavor of the pasta and seasons the dish from the start.
Shred Block Cheddar: It gives the smoothest melt and the best flavor in the sauce.
Blend Until Smooth: Blend until the cottage cheese fully disappears into the sauce.
Use Medium-Low Heat: Gentle heat keeps the dairy creamy as the sauce warms through.
Thin the Sauce: Stir in reserved pasta water or a splash of milk if it gets too thick.
Save It For Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of milk to bring the sauce back to life.
This recipe does not freeze well.
Cozy Cheesy Comforts
Did you enjoy this Cottage Cheese Mac and Cheese Recipe? Leave a comment and rating below.
Prep Time 5 minutes minutesCook Time 18 minutes minutesTotal Time 23 minutes minutes
Cook macaroni in salted boiling water according to package directions. Reserve ½ cup of pasta water, drain the pasta, and set aside.In a blender, combine cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, cornstarch, onion powder, dry mustard, and salt. Blend until smooth.Add the blended mixture into a large saucepan over medium-low heat, stirring frequently, until the sauce is smooth and creamy, about 6 to 8 minutes.Add the cooked pasta to the sauce and stir to coat. Cook 1 to 2 minutes more until heated through.Let rest for a few minutes to thicken slightly before serving, add reserved pasta water to adjust consistency if needed.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Calories: 252 | Carbohydrates: 25g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 428mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 0.1mg | Calcium: 200mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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