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This Cottage Cheese Mac and Cheese recipe is the ultimate high-protein comfort food. It has 24 grams of protein per serving and all the creamy, cheesy goodness you love in a classic mac and cheese.
Table of Contents
If you’re looking for a cozy, satisfying meal that’s secretly packed with protein, this Cottage Cheese Mac and Cheese is it. It comes together in just 15 minutes and has all the creaminess of a traditional mac and cheese, thanks to a creamy blended sauce made with cottage cheese and sharp cheddar cheese.
I’ve been creating viral high-protein vegetarian meals on Choosing Chia for a decade, so I’m no stranger to making high protein pasta dishes. I know using cottage cheese might sound untraditional, but it’s an amazing ingredient that can be used in all types of recipes like Cottage Cheese Queso Dip, Cottage Cheese Chocolate Mousse and yes, also mac and cheese. The cottage cheese adds extra creaminess while also giving this dish a protein boost.
This recipe also has my favourite secret ingredient to add to mac and cheese: a touch of nutmeg, which gives the dish a cozy taste and compliments the cheesy sauce. Whether you’re craving a quick weeknight dinner or a lighter take on comfort food, this mac and cheese will become your new favourite!
Recipe Highlights
- High in protein: With 24 grams of protein per serving, this mac and cheese is just as nourishing as it is comforting! For another high-protein pasta also try this Ricotta Pea Pasta.
- Ready in 15 minutes: A quick, weeknight-friendly meal that comes together just as fast boxed mac and cheese.
- Creamy without heavy cream: Cottage cheese blends into a silky smooth sauce that’s rich, cheesy, and secretly lighter.
- Family-friendly: Loved by adults and kids alike, it’s an easy way to sneak extra protein into a meal everyone will enjoy.
Key Ingredients
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
- Pasta: you can use any short pasta shape you love like elbow macaroni, shells, rotini or mafalda like I use for this One-Pot French Onion Pasta. Use gluten-free pasta if needed.
- Cottage cheese: for extra creaminess, I recommend using 2-4% cottage cheese rather than 0% cottage cheese. Though whichever you have will work for this recipe.
- Cheddar cheese: I recommend sharp cheddar cheese which will give the mac and cheese more depth of flavour. Orange or white cheddar will both work. (But orange cheddar will give more colour to the dish.)
How To Make Cottage Cheese Mac And Cheese
Step 1: Add the cottage cheese, cheddar cheese, milk, seasoning and dijon to a blender.
Step 2: Blend until smooth. (Tip: if it’s not blending smoothly add an extra splash of milk!)
Step 3: Add the cooked macaroni and cheese sauce to a pan on medium heat.
Step 4: Stir together for 2-3 minutes until the sauce is melty and cheesy.
Recipe Variations
This recipe is great as is, but there are a few variations you can make if you want to make this dish have even more protein, or vegetables or flavours.
- Extra high-protein: Use a protein-enriched pasta (like chickpea, lentil, or high-protein wheat pasta) to boost the protein even more.
- Add veggies: stir in some steamed broccoli like I add to this Broccoli Cheddar Orzo, peas or spinach for some extra nutrients.
- Try different cheeses: Mix things up with Gruyère, Monterey Jack, or mozzarella.
- Bake it: Transfer to a baking dish, top with breadcrumbs and extra cheese, and bake at 400°F for 10–15 minutes until bubbly and golden. If you love baked pasta also try this high-protein Vegetarian Baked Ziti.
How To Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave with a splash of milk to loosen the sauce.
Jess’s Tips
- Salt your pasta water: Add a generous dash of salt to the boiling water before adding the pasta, it makes a big difference in flavour!
- Blend until smooth: Blend the cottage cheese mixture until completely silky. If it’s too thick, add a splash more milk to help it blend evenly.
- Use warm pasta: Combine the sauce with the pasta while it’s still hot so the cheese melts smoothly into a creamy coating.
- Adjust the texture: If the sauce thickens too much as it sits, stir in an extra tablespoon or two of milk to loosen it up.
- Taste and season: Before serving, give it a final taste and adjust with more salt, pepper, or a touch of Dijon if you want extra tang.
- Add a garnish: Sprinkle with freshly cracked pepper, Parmesan cheese or chopped parsley.
Frequently Asked Questions
Yes but this dish is best enjoyed fresh. You can cook the pasta and blend the sauce in advance, but for the creamiest texture, combine and heat them just before serving. For a make ahead pasta dish try this Kale Pasta Caesar Salad.
No, I don’t recommend it. Dairy sauces can separate after freezing, which changes the texture and makes it grainy.
Can I make this mac and cheese without a blender?
Yes. You can also use a food processor, or immersion blender to blend the sauce. If you don’t have those, you can just add the sauce ingredients directly to a pan on medium heat and cook until creamy. (This method will leave some curds in the sauce.)
Try These Pasta Dishes Next!
Main Dishes
Instant Pot Mac and Cheese
Pasta & Noodles
Marry Me Pasta
Pasta & Noodles
Lemon Garlic Pasta Recipe
If you tried this Cottage Cheese Mac And Cheese or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
15-Minute Cottage Cheese Mac And Cheese
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main
- Method: Pan cook
- Cuisine: American
- Diet: Vegetarian
Description
This Cottage Cheese Mac and Cheese is ready in just 15 minutes and is packed with 24 grams of protein per serving!
Ingredients
- 2 cups dried macaroni (8oz)
- 1 cup cottage cheese
- 1 cup shredded sharp cheddar cheese
- 3–4 tbsp milk, as needed to blend
- 1/4 tsp garlic powder or fresh minced garlic
- 1/4 tsp nutmeg
- 1 tsp dijon mustard
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain and set aside.
- Blend the sauce: In a blender or food processor, combine the cottage cheese, cheddar cheese, 3 tbsp milk, garlic powder, nutmeg, Dijon mustard, and a pinch of salt and pepper. Blend until completely smooth, adding the extra tablespoon or two of milk if needed for blending.
- Combine and heat: Return the cooked macaroni to the pot or a large skillet over medium heat. Pour the sauce over the pasta and stir until the noodles are well coated and the sauce is melty and cheesy, about 2-3 minutes.
- Serve: Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately while hot.
Notes
- Salt pasta water before cooking.
- Blend the sauce until completely smooth.
- If sauce thickens, stir in a splash of milk to loosen.
- Taste and adjust seasoning before serving.
- Garnish with pepper, Parmesan, or chopped parsley.
- Store in an airtight container in the fridge up to 3 days.
- Reheat on the stovetop or microwave with a splash of milk.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
This is such a cozy dish it tastes rich like mac and cheese but made with lighter and healthy ingredients! Love the protein boost in here too which is great to sneak in some extra protein for my picky toddler.