Cottage Cheese Mac and Cheese

This cottage cheese mac and cheese is a creamy, high-protein twist on the classic comfort food, made with simple ingredients. It blends up smooth, cooks into a flavorful sauce, and comes together in just minutes for an easy weeknight dinner.

Why Make It: All the comfort of classic mac and cheese with a high-protein twist.
Flavor: Creamy, rich, and cheesy with a light tang.
Recommended Tools: A blender for a smooth sauce and a saucepan to heat and finish.
Serving Suggestions: This dish makes an easy main with a side salad or serve as a side with baked chicken or ham.

onion powder , dry mustard , cottage cheese , parmesan , cheese ,sour cream , cornstarch , milk , macaroni , salt with labels to make Cottage Cheese Mac and Cheese

Ingredient Notes

Macaroni: Elbow macaroni is a classic choice because it holds onto the creamy sauce so well. Shells or cavatappi are great substitutes.
Cottage Cheese: Full-fat cottage cheese blends into the smoothest, richest sauce, while low-fat can be used if needed but won’t be quite as creamy.
Cheese: Sharp cheddar brings the main cheesy flavor to the dish.
Sour Cream: Sour cream adds a little tang and helps give the sauce extra body, and plain Greek yogurt can be used if that’s what you have on hand.
Variations: Stir in steamed broccoli, peas, or chopped spinach for an easy way to add some veggies to the dish. A pinch of paprika or cayenne can be added if you want a little warmth or a sharper finish. Toasted breadcrumbs on top give it that baked-style feel without ever turning on the oven.

adding ingredients to blender to make Cottage Cheese Mac and Cheese

sauce to make Cottage Cheese Mac and Cheese

Easy Steps To Creamy Mac

Cook the pasta, reserving some of the pasta water.
In a blender, combine sauce ingredients and blend until smooth.
Add the blended ingredients to a saucepan and simmer until thickened (full recipe below).
Add pasta to the saucepan.

Cook Pasta Al Dente: It cooks a bit more in the sauce, so this helps keep it from getting too soft.
Salt the Pasta Water: It enhances the flavor of the pasta and seasons the dish from the start.
Shred Block Cheddar: It gives the smoothest melt and the best flavor in the sauce.
Blend Until Smooth: Blend until the cottage cheese fully disappears into the sauce.
Use Medium-Low Heat: Gentle heat keeps the dairy creamy as the sauce warms through.
Thin the Sauce: Stir in reserved pasta water or a splash of milk if it gets too thick.

Cottage Cheese Mac and Cheese in a pot with a wooden spoon

Save It For Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave with a splash of milk to bring the sauce back to life.

This recipe does not freeze well.

Cozy Cheesy Comforts

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 18 minutes

Total Time 23 minutes

Cook macaroni in salted boiling water according to package directions. Reserve ½ cup of pasta water, drain the pasta, and set aside.
In a blender, combine cottage cheese, cheddar cheese, sour cream, milk, Parmesan cheese, cornstarch, onion powder, dry mustard, and salt. Blend until smooth.
Add the blended mixture into a large saucepan over medium-low heat, stirring frequently, until the sauce is smooth and creamy, about 6 to 8 minutes.
Add the cooked pasta to the sauce and stir to coat. Cook 1 to 2 minutes more until heated through.
Let rest for a few minutes to thicken slightly before serving, add reserved pasta water to adjust consistency if needed.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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