High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!
Table of Contents
This cottage cheese mac and cheese is a protein boosted version of my healthy mac and cheese. After perfecting my cottage cheese alfredo so the sauce stays creamy and doesn’t separate, I knew mac and cheese with cottage cheese was possible!
It’s a gluten free, protein packed upgrade on a classic that also happens to be a 30 minute meal. Perfect for busy weeknights!
Why You’ll Love This Recipe
- Healthy twist: It’s a guilt-free comfort food boosted with protein from cottage cheese.
- Quick and easy: Simple ingredients, ready in 25 minutes, perfect for lunch or dinner.
- Salty, tangy flavor: All the familiar savory taste we love from boxed mac and cheese, with a protein-packed ingredient no one would guess.
- Endlessly craveable: A pasta recipe you’ll make over and over!
Ingredients for Cottage Cheese Mac and Cheese
You only need 10 ingredients for this one, and there’s a good chance your kitchen is already stocked with most of them!
- Elbow macaroni: This recipe works with regular, whole wheat or gluten-free pasta. You can stick with the classic, like I do, or switch it up with shells, penne, or rigatoni.
- Cottage cheese: Use 2% or higher cottage cheese for a creamier sauce and avoid low-fat versions.
- Milk: Milk gives the cheese sauce its creamy texture. I like to use 3.25% milk, but any milk works.
- Cheddar cheese: Grated cheese from a block blends and melts smoother, but you can use the packaged kind in a pinch. You can choose mild cheddar or sharp cheddar cheese, depending on your taste.
- Butter: I used salted butter for added flavor. It prevents sauce from separating.
- Prepared mustard: Adds a tangy kick that helps balance the richness of the cheese and butter in homemade mac and cheese.
- Cornstarch: I used cornstarch to thicken the sauce, but arrowroot powder works as a substitute.
- Seasoning: Keeping it simple with garlic powder, salt, and black pepper. Feel free to add onion powder or paprika for extra flavor.
How to Make Protein Mac and Cheese with Cottage Cheese
This cottage cheese mac and cheese recipe is super easy to make, your kids will love pitching in!
- Cook the pasta: Bring a medium pot of water to a boil, add a pinch of salt, and then toss in the pasta. Cook it according to the package directions, or until it’s al dente, about 8-10 minutes.
- Make the cheese sauce: While the pasta cooks, add cottage cheese, milk, cheddar cheese, butter, mustard, cornstarch, garlic powder, salt, and pepper to a high speed blender. Blend until smooth.
- Heat the sauce: Pour the cottage cheese mixture into another medium pot and cook on low-medium heat, stirring constantly until it thickens. This takes about 5 minutes, just be careful not to overcook it!
- Combine pasta and sauce: Drain the pasta and add it to the pot with the cheese sauce. Stir gently to coat the pasta evenly.
Recipe Tip
You can add some veggies at the end with the sauce. I would thaw and drain previously frozen cauliflower rice, peas, or broccoli. You can also add any sauteed or pre-cooked veggies you like. Fresh spinach can be added as is as it wilts quickly.
Tips for Best Results
Follow these tips, and this mac and cheese will quickly become one of your favorite high protein recipes.
- Don’t use non-fat dairy: No cottage cheese below 2% fat. The fat gives the sauce a rich, smooth texture and enhances the flavor.
- Grate your own cheese: It melts better because it doesn’t contain the anti-caking agents found in packaged shredded cheese.
- Follow the recipe: Don’t skip cornstarch or butter! They help keep the sauce smooth and prevent it from separating.
- Cook low and slow: Creamy sauces can curdle on medium-high heat, so keep it on medium-low heat.
- Whisk constantly: Continuous stirring helps the sauce thicken uniformly without separating or curdling.
Serving Suggestions
This is one of those dishes that’s best when it’s fresh and hot, so I like to keep the pairings simple.
- Add rotisserie chicken or leftover shredded chicken at the end, or serve shrimp on the side for an extra boost of protein.
- Perfectly crispy bacon adds a crunchy touch that takes mac and cheese to the next level.
- Steamed or air fryer broccoli can be stirred in or served on the side.
- Serve with a side salad for a quick meal with a healthy serving of veggies.
- Creamy tomato soup creates a classic combo.
- If you’re fine with a few extra carbs, cottage cheese bread is the way to go.
How to Store and Reheat
Store: As I mentioned earlier, it’s best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for 2-3 days.
Freeze: I don’t recommend freezing this high protein mac as pasta tends to not freeze well.
Reheat: I find it’s best to reheat it in the microwave. You can also heat mac and cheese in a small pot on the stove with a splash of milk or water, but you’ll need to stir constantly to keep it from burning. It works, just takes a bit more attention
FAQs
No. The best cottage cheese to use would be 2%, 4% or 5%.
Probably the heat was too high. Also, you have to keep whisking, be sure to not skip any ingredients, and follow the recipe.
Use high protein pasta like chickpea pasta or add in some cubed cooked chicken.
No. Greek yogurt has a different texture and taste which can make the sauce more acidic which changes the flavor and texture of the dish.
More Mac and Cheese Recipes
More High Protein Pasta Recipes to Try
Cottage Cheese Mac and Cheese
Equipment
Ingredients
- 10 ounces elbow macaroni regular, whole wheat or gluten-free
- 3/4 cup cottage cheese not lower than 2%
- 3/4 cup milk I like to use 3.25%
- 1 cup cheddar cheese grated
- 2 tablespoons butter salted
- 1 teaspoon prepared mustard
- 1 1/2 tablespoons cornstarch
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Bring medium pot with water to a boil, then add a pinch of salt and pasta. Cook as per package instructions or until al dente, about 8-10 minutes.
- Meanwhile, in a high speed blender, add cottage cheese, milk, cheddar cheese, butter, mustard, cornstarch, garlic powder, salt and pepper. Process until smooth.
- Pour mixture into another medium pot and cook on low-medium heat just until thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
- Drain pasta and add to the pot with the cheese sauce and stir gently to coat.
- Serve hot and preferably immediately while it's the most creamy. You can always add more milk to thin it out.
Notes
- Store: Refrigerate in an airtight container for up to 2-3 days. I think it’s best to reheat it in a microwave. You can add a bit of milk or water and reheat in a small pot on the stove as well but it might burn a bit and you have to stir constantly. But it’s possible.
- Freeze: Do not freeze this mac and cheese as pasta generally does not freeze well.
- Cook low and slow: To avoid sauce from separating, cook on low to medium heat. Very important!
