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This cottage cheese mac and cheese is a protein-packed, delicious twist on the classic comfort food that’s surprisingly satisfying! It’s easy to whip up this creamy spin in a blender.
Cottage cheese has become a trendy ingredient lately, and luckily Alex and I have always been super fans of this protein-packed cheese. Here’s our latest idea for what to make with it: cottage cheese mac and cheese!
Surprisingly, the curds whiz up in the blender into a creamy, protein-packed silky sauce for noodles. I must admit Alex wasn’t on board with my idea for this recipe at first, but once he tasted it he became a believer. We hope you’ll love it just as much as we do!
Featured reader comment
“It was so yummy! I baked it and added a little cheese on top along with crumbs and ended up loving how easy and delicious it was. Thank you!” -Lisa
Cottage cheese mac and cheese ingredients
You might be thinking, cottage cheese in pasta? Yes, these white curds blend up perfectly when combined with cheddar cheese and spices. We’ve found it’s best to add some cornstarch to help the sauce thicken and coat the noodles. Here are the simple ingredients:
- Short pasta: Any type of short noodles work; we used cavatappi, but it would be great with macaroni, shells, penne, rigatoni, and spirals.
- Cottage cheese: We recommend 4% milkfat cottage cheese for the richest flavor. The 2% milkfat option also works; just avoid fat free cottage cheese.
- Milk: We typically use 2% milk, but any type of milk works.
- Cornstarch: This helps to thicken the sauce and add a silky body, similar to the flour and butter-based roux in most mac and cheese recipes (like this one).
- Shredded cheddar cheese: Cheddar adds that expected mac and cheese flavor.
- Garlic powder and paprika: The paprika is optional, but helps to make a vibrant color.
Tips for blending the sauce
Making mac and cheese with cottage cheese is so simple: you have plenty of time to blend up the sauce while the pasta cooks. If the pasta takes longer or you pre-cook your pasta, make sure to toss it with a bit of olive oil or it will stick to the pan.
We use a high-speed blender for our blended recipes, which whizzes up the sauce in just a few seconds. A standard blender and food processor also work; even a small blender may work depending on its size capacity.
Bake it for even more flavor
This cottage cheese mac and cheese is ready in just 20 minutes if you cook the pasta, then toss it together with the blended sauce. We go for this option for quick weeknight dinners.
If you have slightly more time, baking the mac and cheese adds even more flavor! It helps the sauce to permeate the noodles, making it taste richer and more savory. Pour the pasta into a baking dish and bake at 350°F for 15 minutes.
Note for serving a crowd
This recipe works well doubled for serving a crowd. You can use the 2x button in the recipe below to quickly double the quantities. Using 1 pound of pasta, you can pour it into a 9 x 13″ baking dish and bake for 15 minutes at 350°F before serving.
What are the benefits of cottage cheese?
Why put cottage cheese into mac and cheese, anyway? According to Healthline, this cheese can be a healthy option when compared to other types of cheeses. Here are some of the benefits of cottage cheese:
- It’s a lower calorie cheese compared to many others. A 1-cup serving has just 163 calories.
- It’s very high in protein. 1 cup has a whopping 28 grams of protein, over half your daily need. Impressively, the protein accounts for over 70% of the calories.
- It also has nutrients like B vitamins, calcium, phosphorus, and selenium.
Ways to make it a meal
Is mac and cheese a main or a side? We love this recipe either way, as a quick weeknight meal or baked up in a big pan as a side for entertaining. If you’re eating it as a main dish, here are a few quick ways to make it into a meal:
- Green salads like arugula salad, kale salad, chopped salad, apple walnut salad, or Caesar salad
- Slaws like coleslaw, apple slaw, or kale slaw
- Quick veggies like sauteed veggies, sauteed broccoli, sauteed broccolini, peas, or sauteed kale
Storing leftovers
Cottage cheese mac and cheese lasts refrigerated for up to 3 days. To reheat it, place it in a pan on the stovetop and gently reheat, adding a splash of milk or pinch of salt if necessary.
Dietary notes
This cottage cheese mac and cheese recipe is vegetarian.
Frequently asked questions
Not at all! Cottage cheese adds a creamy texture and a slight tang that complements the cheesy flavor beautifully. It’s also a lighter alternative to traditional mac and cheese recipes.
We recommend 4% milkfat cottage cheese here for best flavor. Since the sauce is made in a blender, you can use any type of cottage cheese: small or large curd.
Yes! While a blender creates the smoothest sauce, you can use a potato masher to break down the cottage cheese until it’s relatively smooth. Keep in mind the texture will be chunkier.
Cottage Cheese Mac and Cheese
This cottage cheese mac and cheese is a protein-packed, delicious twist on the classic comfort food that’s surprisingly satisfying! It’s easy to whip up this creamy spin in a blender.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
- 8 ounces short pasta*
- 1 cup 4% milkfat cottage cheese
- ¾ cup milk of choice (we used 2%)
- 1 tablespoon cornstarch
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika (optional, for color)
- ¼ teaspoon kosher salt
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Drain the pasta.
- Meanwhile, in a blender, blend the cottage cheese, milk, cornstarch, shredded cheddar cheese, garlic powder, paprika, and kosher salt. Pour the cheese mixture into a skillet and heat for 5 minutes, until thickened. Once it is thickened, remove from the heat until the pasta finishes.
- When the sauce is finished, add the cooked and drained pasta. Stir to combine. Taste and add a pinch of salt if necessary.
- Serve immediately, or allow it to sit for a few minutes to absorb the sauce flavors (you can also transfer to a baking dish and bake for 15 minutes at 350°F for even more flavor). If desired, top with seasoned panko or breadcrumbs for a crunchy topping. Leftovers last up to 3 days refrigerated; reheat gently on the stovetop and add a splash of milk or pinch of salt if necessary.
Notes
*This recipe is easy to double for a crowd, then place in a 9 x 13 pan and bake for 15 minutes at 350°F .
A few more cottage cheese recipes we love
We love cottage cheese! You can make killer pancakes, delicious breakfast bowls, toast, scrambled eggs, and everything in between. Here are a few favorite cottage cheese recipes to get started:
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I made the mac n cheese recipe and had to let you know that it was so yummy!! I did end up baking it and added a little cheese on top along with crumbs and ended up loving how easy and delicious it was. Thank you!
So glad you nejoyed!
Easy and delicious!
I don’t see the nutritional info. for this recipe? Did I miss it?
Just added!
What’s the nutrition info on the cottage cheese Mac and cheese?
Just added!