This creamy, high-protein Cottage Cheese Mac and Cheese is ready in just 30 minutes! It's a cheesy, satisfying dish that's perfect for an easy weeknight dinner or a lazy weekend.
If you are looking for a high-protein mac and cheese that tastes even better than the classic comfort food, then this recipe is for you! Once you make this super creamy version, you will be ditching the boxed version for good.
As a former nutrition coach, I have a long history of putting a wholesome twist on classic comfort foods. Being the mac and cheese girlie that I am, I've made a lot of mac and cheese in my day, and this version? It honestly blew me away.
I had been playing around with cottage cheese recipes ever since I created my Cottage Cheese Alfredo, and I couldn't stop thinking: "What if I used this for a mac and cheese sauce?" The result is rich, velvety, and somehow still lighter than your average cream-based sauce.
Even my husband, who's a mac and cheese lover, was totally sold. Now it's in our regular dinner rotation.
And, if you are looking for more creative cottage cheese recipes, check out my Cottage Cheese Vodka Sauce, Easy Chocolate Mousse, High Protein Queso, Cottage Cheese Taco Dip, Mashed Potatoes With Cottage Cheese, or High Protein Egg Bake.
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Why You'll Love This Recipe
- Quick And Easy: The cottage cheese pasta sauce comes together in the food processor, and you can have it on the table in under 30 minutes!
- High Protein Comfort Food: This dish is higher in protein than a classic mac, thanks to the secret ingredient!
- Super Creamy: The sauce has such a creamy texture that feels incredibly indulgent without using heavy cream.
Ingredients You'll Need
- Cottage Cheese: You can use full-fat or low-fat cottage cheese, but I'd highly recommend avoiding fat-free, as you need the extra fat to make the creamy sauce. My favorite trusted brand is Good Culture, they use high-quality ingredients with no additives.
- Milk: Use whole milk, preferably grass-fed. This will add to the richness of the cheesy sauce.
- Sharp Cheddar Cheese: I love a sharp grass-fed raw cheddar-it adds so much extra flavor. If you like a milder flavor, you can use a plain cheddar.
- Gruyere Cheese: Gruyere adds a nice earthy balance and deep flavor to this sauce. If you don't have Gruyere, you can use Gouda.
- Gluten-Free Flour: The flour helps the sauce thicken up. If you are not gluten-free, you can use regular flour. Bob's Red Mill is my go-to!
- Garlic Powder: Garlic powder adds a subtle flavor.
- Paprika: Paprika is great for depth and it contributes a little bit of natural color to the sauce.
- Mustard Powder: I love adding mustard powder for that little kick.
- Sea Salt And Black Pepper
- Gluten-Free Pasta: I love using elbow macaroni or classic shell-shaped pasta for this dish. The smaller shapes with little crevices are perfect for holding onto all that delicious sauce. I can't get enough of Jovial's brown rice or cassava pasta!
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Pasta: If you are not gluten-free, you can use your favorite regular pasta or whole wheat pasta. For another high-protein twist, you can also use chickpea pasta. You can also experiment by using your favorite pasta shape!
- Cheese: You can swap in your favorite. Monterey Jack, Gouda, or even a mild cheddar would work.
- Veggies: Add in your favorite veggies like broccoli or spinach for some additional nutrients.
- More Protein: A great way to turn this into a complete meal is by tossing in some extra protein. Try adding in cooked chicken, sausage, ham, or even lobster for a delicious twist.
- Baked Version: Pour into a greased baking dish, top with cheese or gluten-free breadcrumbs, and bake at 375°F for 15-20 minutes.
How To Make Cottage Cheese Mac And Cheese
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Heat a large pot of water over high heat. Once the water has come to a boil add a generous pinch of sea salt and add your pasta to the boiling water. Cook the pasta to al dente according to the package directions. Be sure to reserve some of the pasta water as you may want to use it to thin the sauce out.
Step 2. While the pasta is cooking add the cottage cheese, milk, shredded cheddar, shredded gruyere, gluten-free flour, garlic powder, paprika, mustard powder, sea salt, and black pepper to the bowl of a food processor. Blend cottage cheese mixture until it is very smooth. Taste for seasonings and adjust as needed.
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Step 3. Pour the blended sauce into a cold saucepan. Add the cooled al dente pasta to the pan, and turn the heat on to low.
Step 4. Toss the pasta with the creamy cottage cheese sauce and gently heat for 3-5 minutes or until the sauce has thickened up slightly, everything is warmed through, and creamy.
Nadia's Expert Tips And Notes
- Shred Your Own Cheese: You will want to avoid using pre-shredded cheese and grate your own. Pre-shredded is usually covered with an anti-caking agent that does not lend itself to the smoothest sauce. If you hate grating, an easy way to do it at home is by using the shredding attachment of your food processor.
- Be Patient: The sauce needs to be heated low and slow. If you crank the heat up, the sauce may separate.
- The Sauce Will Thicken: Don't worry if it appears that you have a lot of sauce once you add the cooked pasta. The sauce will thicken as it cooks with the pasta.
Serving Suggestions For Macaroni With Cottage Cheese
You can pair so many things with this dish! I love making it as a side dish for Thanksgiving or serving alongside smoked meats.
- Toppings: Add a sprinkle of parmesan, fresh basil, crumbled smoked bacon, or a drizzle of hot sauce.
- Protein Mains: Pair with ribs, Traeger smoked brisket, Dutch oven meatloaf, or Traeger whole chicken.
- Seafood: Try it with Dungeness crab cakes or baked lobster cakes.
- Vegetables: Serve alongside smoked asparagus, smoked green beans, or a crisp side salad.
Storage And Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: I have found that reheating it in the oven at 250 degrees with a splash of milk works best.
Recipe FAQs
Don't worry! Once you blend it up and add the cheddar, you won't even notice it's there!
This dish is best enjoyed fresh. I would not recommend freezing it because when you thaw it, the sauce can separate.
Yes! You can also use a high-speed blender with a tamper or immersion blender.
It varies based on ingredients, but generally 20-25g per serving, especially if you use high-protein pasta or add chicken.
More Pasta Recipes You'll Love!
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Cottage Cheese Mac And Cheese Recipe
Ingredients
- 1 cup Cottage Cheese full-fat or low-fat
- ¾ cup Whole Milk
- 1 cup Cheddar Cheese sharp
- ½ cup Gruyère Cheese
- 1 ½ tablespoons Gluten-Free Flour
- ½ teaspoon Garlic Powder
- ½ teaspoon Paprika
- ½ teaspoon Mustard Powder
- ¼ teaspoon Sea Salt
- ¼ teaspoon Pepper
- 8-12 oz Gluten-Free Pasta
Instructions
- Heat a large pot of water over high heat. Once the water has come to a boil add a generous pinch of sea salt and add your pasta to the boiling water. Cook the pasta to al dente according to the package directions. Be sure to reserve some of the pasta water as you may want to use it to thin the sauce out.
- While the pasta is cooking add the cottage cheese, milk, shredded cheddar, shredded gruyere, gluten-free flour, garlic powder, paprika, mustard powder, sea salt, and black pepper to the bowl of a food processor. Blend the mixture until it is very smooth. Taste for seasonings and adjust as needed.
- Pour the blended sauce into a cold saucepan. Add the cooled al dente pasta to the pan, and turn the heat on to low.
- Toss the pasta with the creamy sauce and gently heat for 3-5 minutes or until the sauce has thickened up slightly, everything is warmed through, and the cheese is melty.
Notes
- Shred Your Own Cheese: You will want to avoid using pre-shredded cheese and grate your own. Pre-shredded is usually covered with an anti-caking agent that does not lend itself to the smoothest sauce. If you hate grating, an easy way to do it at home is by using the shredding attachment of your food processor.
- Be Patient: The sauce needs to be heated low and slow. If you crank the heat up the sauce may separate.
- The Sauce Will Thicken: Don't worry if it appears that you have a lot of sauce once you add the cooked pasta. The sauce will thicken and the cheese will start to melt as it heats.
Nadia says
We love this recipe! We make it as a side dish every time we smoke meats. I hope you enjoy!