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.
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Holly’s Recipe Highlights
- 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.
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.
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.
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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Ingredients
- 8 ounces elbow macaroni
- 1½ cups cottage cheese full fat is best
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ cup milk
- ¼ cup grated Parmesan cheese
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon dry mustard powder optional
Instructions
- 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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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