Cottage Cheese Mac and Cheese

Why Cottage Cheese Works in Mac and Cheese

If you told me a few years ago that I would be putting a cup of cottage cheese into my macaroni and cheese, I probably would have been just as skeptical as you might be right now. 

Like many, I have never been a fan of the “curd” texture in savory dishes. However, after seeing the recent social media hype around cottage cheese as a “protein powerhouse” and testing this recipe with various cheese combinations, I realized that cottage cheese is actually the secret ingredient for an ultra-creamy mac & cheese sauce.

In this recipe, the cottage cheese serves a very specific purpose. It isn’t just there for the protein. It actually serves as the base of the sauce, replacing the traditional butter-and-flour roux.

Here is why this alternative method is so effective:

• Multiple cheeses for better flavor: Yes, it is cottage cheese mac and cheese, but, as with the traditional recipe, this one also uses multiple cheeses. To keep calories low, I initially used only cheddar cheese, but while I was able to achieve the signature “cheese pull”, the taste was rather bland. 
  Adding a small amount of umami-rich Parmesan cheese was the key to matching the taste of the real thing.
• The blender is the secret: Unlike the traditional method, we blend the sauce until it is very smooth. This guarantees you won’t find a single curd in your bowl. It also ensures that all the cheeses mix perfectly, so you won’t end up with a grainy texture.
• Temperature control is vital: Use low heat and heat only until it is no longer cold. There is no need to bring that sauce to a boil. Often, the residual heat from freshly cooked pasta is enough to keep it warm.
• Cornstarch (or arrowroot powder) helps it thicken: A single tablespoon of cornstarch thickens the sauce and gives it the “body” it needs without changing the taste. It makes the sauce feel creamy and substantial, just like the real deal.

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Ingredients for Cottage Cheese Macaroni and Cheese

This homemade mac and cheese with cottage cheese proves that you don’t need heavy cream or a ton of cheese to get a creamy, satisfying bowl of mac and cheese. 

While you’ll find the full ingredient list and exact measurements in the recipe card below, here are a few helpful notes from testing this recipe over the years to help you get the best results.

Pasta: I chose the traditional macaroni noodle we all grew up eating. However, you can use your favorite pasta shape as long as it holds the sauce. Think macaroni, fusilli, rotini, penne, shells, or rigatoni. 

You can also use gluten-free pasta, chickpea pasta, or whole wheat pasta; they all adapt well to this recipe.

Cottage cheese: I recommend using the full 4% milkfat version for the creamiest results. Lower-fat cottage cheese could also work, but the sauce would not be as rich and creamy.

I don’t recommend using fat-free, as it can make the sauce thin and noticeably loose.

Milk: I recommend choosing full-fat regular milk for the best texture. However, an equal amount of a neutral dairy-free milk, like unsweetened almond milk, can also be used.

Cheddar cheese: I used sharp cheddar cheese for the classic mac and cheese flavor, but if you prefer a milder cheese flavor for your cottage cheese mac n cheese, feel free to use Gouda cheese instead.

Parmesan cheese: Take it from me: Shredded Parmesan cheese is essential to this recipe. Without it, the mac and cheese sauce with cottage cheese tasted a bit bland. The parmesan gives it the umami punch that will keep everyone reaching for second helpings.

Cornstarch: I am using cornstarch to thicken the sauce; arrowroot powder can also be used. 

Garlic powder: I am using garlic powder so it blends smoothly into the sauce. If you prefer a stronger garlic flavor, use fresh or roasted garlic; be sure to mince or press it well before adding it to the blender. While not traditional, if you’re not a fan of garlic, ½ teaspoon of onion powder can be an alternative.

Spices: I am using the three classic mac and cheese spices: paprika (not the smoky kind), ground nutmeg, and a touch of cayenne pepper.

Vegetables (optional): If you’d like to add some veggies, such as steamed broccoli, cooked peas, or a handful of fresh baby spinach, simply add them to the pot when you combine the cooked pasta with the sauce.

How to Make Cottage Cheese Mac and Cheese (Step-by-Step)

This mac and cheese recipe with cottage cheese comes together in three simple parts. First, you cook the pasta. While that’s going on, you blend up the cottage cheese sauce. Then you bring everything together in the same pot. That’s it, an easy, high-protein mac and cheese with cottage cheese ready in under 30 minutes. 

Here’s how I make it, step by step:

Step 1 – Cook the pasta: Fill a medium saucepan with water and season generously with salt. Bring to a boil, then add the pasta. Cook the noodles until al dente, following the package directions.

Step 2 – Drain the water: Before draining, reserve about ½ cup of the pasta water. This starchy water is your safety net; it will thin the sauce if it thickens too much. That said, I tested this recipe more than five times and never needed it.

Drain the pasta and set it aside, then return the pot to the stove (no need to wash it).

Step 3 – Blend the sauce: Next, add the cottage cheese, milk, cheddar, Parmesan, cornstarch, garlic powder, paprika, black pepper, nutmeg, and cayenne to a blender or food processor. Blend for 30-40 seconds, until the mixture is fully smooth with no visible curds. 

You may have to stop the machine a few times to scrape the sides.

Step 4 – Gently heat and thicken the sauce: Pour the blended mixture back into the pot and set the heat to medium-low. Stir constantly with a wooden spoon as the sauce warms and thickens, about 1 to 1½ minutes. You will know it’s ready when it coats the back of the spoon lightly. 

Stay by the pot and stir constantly. The sauce warms quickly and can burn if left for more than two minutes.

Once the sauce has thickened, taste it. Because cheeses vary in saltiness, this is the moment to adjust with a little more salt or black pepper if needed.

Step 5 – Add the pasta and coat evenly: Add the drained pasta directly into the pot with the sauce. Stir gently until fully coated, then heat thoroughly. 

Serve your macaroni and cottage cheese right away while it’s warm and creamy.

Baked Cottage Cheese Mac and Cheese

Stove top mac and cheese with cottage cheese is wonderful as is but if you’re craving that classic baked version with a golden, crispy top, follow the steps below:

Step 1 – Preheat the oven: Preheat your oven to 375°F (190°C). This temperature is hot enough to warm everything through and toast the topping without drying out the pasta.

Step 2 – Prepare your baking dish: Lightly brush an 8×8-inch baking dish with about 1 tablespoon of butter. This will not only help prevent it from sticking to the pan but also add a little extra richness and crispness around the edges.

Step 3 – Transfer the mac and cheese: Before transferring to the baking dish, stir 3 tablespoons of the reserved pasta water into the mac and cheese. The extra pasta water helps keep the baked version creamy, as some moisture will evaporate in the oven.

Then spoon the mixture into the prepared dish and smooth it out. 

Step 4 – Add the topping: Sprinkle the top evenly with ½ cup Parmesan cheese and ½ cup panko breadcrumbs (or regular breadcrumbs) for that crispy finish. 

Step 5 – Bake until lightly golden: Bake for 15 minutes, just until the breadcrumbs are toasted, and the mac and cheese is heated through. 

Step 6 – Brown the top (optional): For an extra-crispy topping, set the oven to broil and cook for 1-2 minutes. However, be sure to keep a close eye on it to prevent it from burning.

How to Make Ahead, Store, and Reheat

Make ahead: If you’re preparing this dish in advance for a holiday or gathering, I recommend making the baked version. To do so, assemble the mac and cheese in the baking dish (without the toppings), let it cool to room temperature, then cover and refrigerate. When you’re ready to bake, remove it from the fridge, add the Parmesan and breadcrumbs, and bake as directed.

Storage:

• Stovetop version: Bring the leftovers to room temperature and store them in an airtight container in the refrigerator for up to 3 days.
• Baked version: Cover the baking dish tightly or transfer leftovers to an airtight container and refrigerate for up to 3 days.

Reheating: Since this recipe contains less fat than the traditional mac and cheese, it will thicken significantly as it sits.

• On the stovetop: Transfer the mac and cheese to a saucepan and warm it gently over low heat. Add a splash of water or milk and stir until it’s creamy again.
• In the oven: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. If the pasta looks dry, add a small splash of water or milk before reheating.
• In the microwave: Add a splash of water or milk, and heat in 30-second increments, mixing after each interval.

FAQs

What to Serve With Cottage Cheese Mac and Cheese

This macaroni and cheese with cottage cheese is versatile enough to enjoy in several ways. It’s creamy and satisfying on its own, but it also works well as a side dish when paired with protein to make a full meal.

• As a main dish: This mac and cheese is hearty enough to enjoy on its own, especially when paired with something light on the side. A simple salad, such as my Spring Mix Salad or Greek Cucumber Salad, makes a fresh meal great for lunch or a light dinner.
• As a side dish: If you’re serving it alongside a protein, it pairs well with classic comfort foods like my Baked Chicken Parmesan Recipe or my Pressure Cooker Pot Roast. If you are making this dish for Thanksgiving, it is a great side to serve with my Herb Roasted Turkey or Roasted Turkey Breast.

Other Cottage Cheese Recipes You Might Like

It is no secret that cottage cheese is having a moment, and I am all for it. Below are a few more recipes to help you put this protein powerhouse to good use:

A Great No-Flour Bread Alternative: The Viral Cottage Cheese Flatbread recipe is a favorite for a reason. This 2-ingredient, 5-minute-prep recipe is made without flour, is low-carb, gluten-free, and keto-friendly, and delivers 17 grams of protein per serving. 

A Make-Ahead Breakfast Bite: These Egg Bites with Cottage Cheese are an easy, high-protein take on the Starbucks classic.

A Crowd-Friendly Breakfast Bake: This Cottage Cheese Egg Bake comes together with a bowl and a whisk (no blender needed) and delivers 23 grams of protein per serving.