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Cottage Cheese Mac and Cheese

Cottage Cheese Mac and Cheese

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


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.


  • 8 ounces short pasta*
  • 1 cup 4% milkfat cottage cheese
  • 3/4 cup milk of choice (we used 2%)
  • 1 tablespoon cornstarch
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika (optional, for color)
  • 1/4 teaspoon kosher salt


  1. 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.
  2. 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.
  3. When the sauce is finished, add the cooked and drained pasta. Stir to combine. Taste and add a pinch of salt if necessary.
  4. 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.


*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 .

  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian