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The Ultimate Creamy High-Protein Cottage Cheese Mac and Cheese

A fork lifting creamy macaroni noodles from a plate of cottage cheese mac and cheese, showing long cheese pulls.

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Create a satisfying, high-protein twist on classic comfort food. This recipe delivers an ultra-creamy sauce using cottage cheese, perfect for a quick weeknight dinner.

Ingredients

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  • 1 pound elbow macaroni
  • 1 cup low-fat cottage cheese
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup milk (any kind)
  • 2 tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste

Instructions

  1. Cook the elbow macaroni according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
  2. While the pasta cooks, prepare the cheese sauce base. Combine the cottage cheese, milk, butter, Dijon mustard, garlic powder, and smoked paprika in a blender. Blend until the mixture is completely smooth and creamy. This step is key for a smooth texture.
  3. Transfer the blended cottage cheese mixture to the empty pasta pot over low heat. Stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and combined. Do not let the sauce boil.
  4. Add the drained macaroni to the cheese sauce. Stir well to coat every piece of pasta.
  5. If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency.
  6. Season generously with salt and black pepper. Taste and adjust seasonings as needed.
  7. Serve immediately for a warm, comforting meal.

Notes

  • For an extra rich flavor, use whole milk in the sauce base.
  • If you prefer a baked version, transfer the mixture to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 15 minutes until bubbly.
  • This recipe makes a great base for adding steamed broccoli or cooked chicken for a complete meal.

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