Cottage Cheese Macaroni and Cheese Recipe
This Cottage Cheese Mac and Cheese Recipe is our guilt-free alternative to traditional mac and cheese that is lower in calories, higher in protein, and doesn’t sacrifice the signature creamy deliciousness of the original dish. The cottage cheese sauce comes together easily in a blender and the whole dish is ready in less than 30 minutes. This recipe can be made on the stovetop, or as a baked version by following a few additional instructions below.
Servings: 4 servings
Ingredients
- 8 ounces pasta elbow macaroni
- 1 cup cottage cheese 4% milk fat
- ½ cup regular whole milk
- 4 ounces sharp cheddar cheese shredded
- 2 ounces Parmesan cheese shredded
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- pinch nutmeg
- pinch cayenne pepper optional
Instructions
- Bring a pot of generously salted water to a boil in a medium-sized pot. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of the pasta water, then drain the pasta. Return the pot to the stove (no need to wash it.)
- Meanwhile, place the cottage cheese, milk, cheddar cheese, Parmesan cheese, cornstarch, garlic powder, paprika, black pepper, nutmeg, and cayenne pepper in a blender or a food processor. Blend until smooth for about 30 to 40 seconds.
- Pour the cottage cheese mixture into the pot and turn the heat to medium-low. Using a wooden spoon, stir until slightly thickened, for about 1 to 1 ½ minutes. It should be ready if it coats the back of a spoon. The sauce thickens very fast so do not leave it unattended. If it thickens too much you can thin it out using the reserved pasta water.
- Taste for seasoning and add more salt and pepper, if needed.
- Add the now-drained pasta into the pot and stir to combine. Cook until pasta is thoroughly warmed and coated with the cottage cheese mixture.
- Serve while still warm.
Video
Notes
- Yields: This recipe makes about 5 cups of macaroni and cottage cheese ideal for 4 generous servings. The nutritional values are per serving.
- Baked Version: To make baked macaroni and cheese with cottage cheese, you will need 1 tablespoon of unsalted butter, 1/2 cup of panko breadcrumbs, and 1/2 cup (additional) shredded parmesan cheese. Below are the step by step instructions:
- Preheat the oven to 375 degrees F/190 degrees C.
- Brush a 8X8 baking dish with butter.
- Follow the recipe as written. Instead of serving, incorporate three tablespoons of the pasta water into the mac and cheese mixture.
- Place the cottage cheese mac and cheese into the buttered dish.
- Sprinkle with parmesan cheese and then panko breadcrumbs. Bake for 15 minutes or until breadcrumbs have toasted.
- Make Ahead: If you’re planning to make this recipe in advance of an event or holiday dinner, we recommend that you prepare the baked version. Simply pour the pasta mixture into your baked dish, bring it to room temperature, and then cover and refrigerate. On the day of, remove the covering and add the toppings before baking as written above.
- Storage and reheating instructions for the stovetop version: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat in a sauce pan with a splash of water over medium-low heat until heated through.
Nutrition
Calories: 461kcal | Carbohydrates: 49g | Protein: 26g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 51mg | Sodium: 593mg | Potassium: 271mg | Fiber: 2g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 0.01mg | Calcium: 462mg | Iron: 1mg
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