Cottage Cheese Mac Cheese (Print-Friendly)

Creamy mac with blended cottage cheese sauce, sharp cheddar, and savory spices for a rich, satisfying dish.

# 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente. 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 completely smooth and creamy.
03 - Pour blended cheese mixture into a large saucepan over medium-low heat. Stir in shredded cheddar and Parmesan cheeses. Cook gently, stirring frequently, until cheese is melted and sauce is smooth, about 2 to 3 minutes. Avoid boiling.
04 - Add drained pasta to the sauce and toss thoroughly to coat evenly. Adjust seasoning to taste.
05 - Serve warm. Garnish with chopped chives or parsley and toasted breadcrumbs if desired.

# Expert Advice:

01 -
  • It tastes indulgent but packs 27 grams of protein per serving, so you can feel good about seconds.
  • The sauce comes together in one blender and one pan, meaning less mess and faster cleanup.
  • You can make it with ingredients you probably already have, no fancy cheese shop required.
02 -
  • Blend the cottage cheese completely smooth or you will end up with a grainy sauce, it needs at least a minute on high speed.
  • Keep the heat on medium-low when melting the cheese, high heat can cause the sauce to break and turn oily.
  • If the sauce thickens too much as it sits, stir in a splash of milk to bring it back to life.
03 -
  • Use full-fat cottage cheese if you want an even richer sauce, the extra creaminess is worth it.
  • Add a pinch of mustard powder or a splash of hot sauce to the blended mixture for a subtle tang that makes the cheese flavor pop.
  • Make a double batch of the blended cottage cheese sauce and freeze half, it thaws beautifully and cuts your cook time in half next time.
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