Save to Pinterest I started making this cottage cheese mac and cheese on a random Tuesday when I realized I had no heavy cream but desperately wanted something creamy and comforting. I tossed cottage cheese into the blender on a whim, and the sauce came out so silky I actually laughed out loud in my kitchen. Now its my go-to whenever I want comfort food that doesnt wreck my macros. The first time I served it to friends, no one believed it was made with cottage cheese until I showed them the empty container. It tastes indulgent, but I never feel weighed down after a bowl.
I made this for my nephew once when he stayed over, and he ate two bowls before asking what made it taste so good. When I told him it had cottage cheese, he wrinkled his nose, then shrugged and went back for thirds. That was the moment I knew this recipe was a keeper. Its become my trick for sneaking extra protein into meals without anyone noticing or caring.
Ingredients
- Elbow macaroni: The classic shape holds onto the sauce beautifully, but any short pasta like shells or cavatappi works just as well.
- Low-fat cottage cheese: This is the magic base that blends into a creamy, protein-packed sauce, make sure to blend it completely smooth or youll have curds in your mac.
- Milk: Thins out the sauce just enough to coat the pasta evenly, dairy or unsweetened plant milk both work perfectly.
- Sharp cheddar cheese: Brings that tangy, bold flavor you expect from mac and cheese, dont skimp on quality here.
- Parmesan cheese: Adds a nutty, salty depth that makes the whole dish taste more complex and grown-up.
- Cream cheese: Just a little bit makes the sauce extra velvety and helps everything melt together smoothly.
- Garlic powder and onion powder: These add savory backbone without needing to chop anything, quick flavor wins.
- Smoked paprika: Optional, but it gives a subtle warmth and a hint of smokiness that makes people ask whats different in a good way.
Instructions
- Boil the pasta:
- Get your water salted and bubbling, then cook the macaroni until its just tender with a slight bite. Drain it well so the sauce doesnt get watery.
- Blend the cottage cheese base:
- Toss the cottage cheese, milk, cream cheese, and seasonings into a blender and let it rip until the mixture is completely smooth and creamy. This step is crucial, no one wants lumpy mac.
- Melt in the cheese:
- Pour the blended sauce into a pan over medium-low heat, then stir in the cheddar and Parmesan. Keep stirring gently until everything melts into one glossy, unified sauce, and dont let it boil or it might break.
- Combine and coat:
- Add the drained pasta to the pan and toss everything together until every noodle is coated in that luscious sauce. Taste it and add more salt or pepper if it needs it.
- Serve it up:
- Spoon it into bowls while its still warm and creamy, then top with fresh herbs or toasted breadcrumbs for a little crunch.
Save to Pinterest One night I made this after a long day and ate it straight from the pot on the couch, and it felt like the kind of hug I didnt know I needed. Theres something about creamy pasta that just fixes things, and knowing its actually good for me makes it even better. Its become my comfort food that I dont have to feel conflicted about.
Making It Your Own
Ive stirred in everything from roasted broccoli to shredded rotisserie chicken, and it always works. Sometimes I swap the cheddar for Gruyere when Im feeling fancy, and the nutty flavor takes it to another level. This recipe is flexible enough to handle whatever you have in the fridge, so dont be afraid to experiment.
Storage and Reheating
Leftovers keep in the fridge for about three days, and they reheat beautifully with a splash of milk to loosen the sauce back up. I usually microwave it in 30-second bursts, stirring in between, until its creamy again. It thickens as it sits, so that extra milk is key to bringing it back to life.
Tweaks and Swaps
If you want it gluten-free, just use your favorite gluten-free pasta, the sauce works exactly the same. For a lower-calorie version, you can use all skim milk and reduce the cheddar slightly, though I think the full-fat cheese is worth it. Sometimes I add a handful of frozen peas right at the end for color and a little veggie boost.
- Try adding cooked bacon or pancetta for a smoky, savory twist.
- Mix in some buffalo sauce and top with blue cheese crumbles for a spicy kick.
- Use whole wheat pasta if you want extra fiber without changing the flavor much.
Save to Pinterest This dish has become my answer to the question of how to eat well without spending hours in the kitchen or giving up the foods I actually crave. Every time I make it, I remember that cooking doesnt have to be complicated to be really, really good.
Questions & Answers About This Recipe
- → Can I use different pasta types?
Yes, any short pasta like penne or shells works well to hold the creamy sauce.
- → What dairy alternatives can I use?
Unsweetened plant-based milks like almond or oat milk are good substitutes for cow’s milk.
- → How do I achieve a smooth sauce?
Blend the cottage cheese fully with milk and cream cheese until silky before heating gently with shredded cheeses.
- → Is smoked paprika necessary?
It’s optional but adds a subtle smoky depth that complements the cheesy flavors well.
- → Can this be made gluten-free?
Yes, using certified gluten-free pasta ensures the dish remains safe for gluten-sensitive diets.