Cottage Cheese Mac and Cheese is creamy, high in protein and delicious! All you need is a few simple ingredients to make this recipe.
Why you'll love mac and cheese with cottage cheese:
This recipe comes together in under 30 minutes.
Cottage cheese in mac and cheese is not noticeable. It just increases the protein content!
This mac and cheese is filled with 21 grams of protein per serving!
If you don't like the texture of cottage cheese, no need to worry! The cottage cheese is blended so it's silky smooth.
There is no butter or heavy cream in this mac and cheese recipe with cottage cheese.
Ingredients overview and substitutions:
elbow macaroni - You can use a different pasta shape. I prefer elbows for mac and cheese. Feel free to use gluten-free pasta if you're gluten-free.
cottage cheese - Use whatever milk fat percentage you would like. Note: Higher fat percentage will yield a creamier cheese sauce.
cheddar cheese - I suggest grating the cheese yourself. This will prevent your sauce from possibly becoming grainer from the preservatives in pre-shredded cheese.
parmesan cheese - Using pre-grated parmesan is fine. If you don't want to use parmesan, use a ¼ cup more of cheddar cheese.
milk - Again, use whatever fat percentage you would like, but take note that the more fat, the creamier the cheese sauce.
tapioca flour - It helps thicken the sauce. You can use arrowroot powder or cornstarch if you have either of those on hand.
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make mac and cheese with cottage cheese:
Blend cottage cheese, shredded cheddar cheese, grated parmesan and milk until smooth and creamy.
Cook the pasta according to the package's instructions - but drain the pasta about a minute or so before it's al dente. This ensures it doesn’t overcook when you cook the sauce with the pasta.
Add the cooked and drained pasta back into the pot.
Pour the cheese sauce over the top along with the garlic powder, paprika, salt, pepper and tapioca starch.
Combine everything together over medium low heat for a couple of minutes until the cheese has melted. Add more milk (a tablespoon at a time) if the sauce is too thick.
Serve hot. Once it starts to cool, the sauce will become drier and you will need to add more milk and reheat.
Recipe pro-tips:
I suggest using full-fat dairy for the creamiest mac and cheese.
Add more milk if the cheese sauce is too thick or if it cools.
Swap out the cheddar cheese or parmesan for gruyere, monterey jack, gouda or muenster.
Don't cook the sauce on high heat or it could separate.
FAQs:
Cook the sauce over medium low heat and not high heat or the sauce can separate. Also, add more milk if the sauce is drying out.
Yes, cottage cheese can be used cooking! I have many other cottage cheese recipes. Here are a few - Cottage Cheese Smoothie, Cottage Cheese and Fruit Parfait, Cottage Cheese Toast and Cottage Cheese Dip
How to store and reheat cottage cheese mac and cheese:
Store it in an airtight container in the fridge for up to three days.
Reheat on the stove with some milk until warm.
What to serve with cottage cheese mac and cheese:
- Easy Blackened Chicken Recipe
- Air Fryer Chicken Burgers
- Kale Crunch Salad (Chick-Fil-A Copycat!)
- Air Fryer Turkey Meatballs
Cottage Cheese Mac and Cheese
Ingredients
- 2 cups dried elbow macaroni
- ¾ cup cottage cheese - A higher fat percentage will be creamier.
- ¾ cup shredded cheddar cheese - I recommend grating the cheese yourself.
- ¼ cup grated parmesan cheese
- ½ cup milk - A higher fat percentage will be creamier.
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 pinch salt and pepper to taste
- 2 teaspoons tapioca starch
Instructions
- Blend cottage cheese, shredded cheddar cheese, grated parmesan and milk until smooth and creamy.
- Cook the pasta according to the package's instructions - but drain the pasta about a minute or so before it's al dente. This ensures it doesn’t overcook when you cook the sauce with the pasta.
- Add the cooked and drained pasta back into the pot.
- Pour the cheese sauce over the top along with the garlic powder, paprika, salt, pepper and tapioca starch.
- Combine everything together over medium low heat for a couple of minutes until the cheese has melted. Add more milk (a tablespoon at a time) if the sauce is too thick.
- Serve hot. Once it starts to cool, the sauce will become drier and you will need to add more milk and reheat.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Lisa Lybarger
Mine separated, didn't thicken, maybe macaroni too hot? Mixed it good in blender but when on heat, lumps. I took it off burner 3 times.
I am guessing it was cooked on too hot of a heat. As mentioned in "Recipe pro-tips: Don't cook the sauce on high heat or it could separate."
Amelia
I’m not sure why this recipe doesn’t have 5 stars. I don’t make mac and cheese because it’s so heavy but I decided to give this healthier version a try. Omggggg so good! I’m literally craving it right now
So glad you enjoyed, Amelia! 🙂