High Protein Cottage Cheese Mac and Cheese
Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This High Protein Cottage Cheese Mac and Cheese is exactly the kind of cheat code your weeknight dinner playlist needs. It hits that comfort food spot with a sneaky protein boost so you can feel smug about eating pasta and strength training at the same time.
If you want another creamy riff, check out my creamy chicken mac and cheese. It is basically the cousin who always brings extra cheese to the party.
Why This Recipe is Awesome
This recipe is low drama and high reward. You get mac and cheese vibes without melting a block of processed mystery cheese. Instead you use cottage cheese to add creaminess and protein, which means you can pretend you made a healthy choice while still enjoying ooey gooey pasta.
It is ridiculously simple. Toss ingredients in a blender, warm the sauce, mix with pasta, eat. It is idiot proof, even I did not mess it up the first time. Also, it reheats like a champ. Leftovers taste even better after the flavors have time to flirt with each other in the fridge overnight.
Want versatility? This base plays well with stuff you probably already have. Toss in leftover chicken, veggies, or a crunchy breadcrumb top if you feel fancy. For more cottage cheese ideas, you might like these lemon blueberry cottage cheese protein bites for snack inspiration.
Ingredients You’ll Need
- 8 oz elbow macaroni noodles
- 1 cup full fat cottage cheese, because drama-free creaminess
- 1 cup whole milk, yes real milk, not the watery impostor
- 1 cup freshly grated cheddar cheese, grate it like you mean it
- 1 Tablespoon arrowroot powder or cornstarch, thickener magic
- ½ teaspoon garlic powder, not the fresh clove this time
- ½ teaspoon onion powder, tiny flavor booster
- ¼ teaspoon paprika, for color and low-key smokiness
- ¼ teaspoon black pepper, add more if you like attitude
- Salt to taste, because salt is a mood
Step-by-Step Instructions
- Cook the pasta according to package directions. Drain and set aside. Keep it playful and al dente so it does not get mushy later.
- While the pasta is cooking, add the cottage cheese, milk, cheddar cheese, arrowroot powder, garlic powder, paprika and black pepper to a blender. Blend until smooth. Blend thoroughly for a silky sauce.
- In a separate large skillet or saucepan pour the cheese sauce into it and heat over medium-low for about 8-10 minutes, whisking occasionally until the cheese sauce is heated and thickens slightly. Keep your eye on it and stir so it does not stick.
- Add the cooked pasta to the cheese sauce and stir to fully coat the pasta. The sauce might seem thin at first but it will start to thicken as it sits for a few minutes. Taste and add any additional seasonings if desired. Enjoy!
Common Mistakes to Avoid
- Thinking more time equals better results. Overcooked pasta ruins texture. Aim for al dente and stop the pasta while it still has a little bite.
- Skipping the blender step. If you do not blend the cottage cheese you will get lumpy sauce and nobody wants cottage cheese cottage chunks masquerading as mac and cheese.
- Turning up the heat to speed things up. High heat can scorch the dairy and create a gritty texture. Heat low and slow.
- Undersalting because you are being “healthy.” Salt is the flavor amplifier here. Taste and adjust before serving.
- Ditching the arrowroot or cornstarch. Yes the sauce will bind naturally as it cools, but the cornstarch does the job faster and smoother. Trust the science.
Alternatives & Substitutions
- No whole milk? Use 2 percent or a splash of heavy cream mixed with skim if that is what you have. It will still be fine.
- No cheddar? Try Colby, Monterey Jack, or a mix of whatever melty cheese is in your fridge. Just avoid pre-shredded cheese that has anti-caking chemicals. They mess with texture.
- Want it vegan ish? Swap regular milk for unsweetened oat milk and use a plant based cheddar. Cottage cheese is the protein hero here so vegan versions will lose some protein unless you add tofu or a plant protein powder. IMO, dairy is worth the protein trade.
- Out of arrowroot or cornstarch? Use 1 tablespoon all purpose flour, but whisk it into a small amount of milk before adding to avoid clumps.
- Craving a crunchy top? Mix panko with a little melted butter and broil for 2 minutes. Keep an eye on it so it does not burn.
- Want to make it heartier? Toss in shredded rotisserie chicken or steamed broccoli. If you want to explore more chicken mac and cheese vibes check out this creamy chicken mac and cheese recipe for inspiration.
FAQ
Q Is cottage cheese actually a good base for mac and cheese
A Short answer yes. Cottage cheese blends into a smooth, tangy base and adds a nice protein boost. It keeps things creamy without relying only on butter and heavy cream.
Q Can I use low fat or nonfat cottage cheese
A Sure you can, but expect a slightly less creamy mouthfeel. If you pick low fat, consider adding a tablespoon of butter or a splash of cream to keep richness.
Q Can I make this ahead and reheat it
A Absolutely. Store in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk to revive the sauce. Microwave works too but stir halfway through.
Q Will the sauce get grainy when reheated
A If you reheat too hot it can separate. Reheat on low and add a splash of milk while stirring to bring back the creamy texture. Low and patient wins.
Q Can I freeze this
A Yes but texture may change slightly. Freeze in a tight container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.
Q Is this actually high protein or is that a lie
A Cottage cheese plus cheddar and the pasta adds some grams. It is higher in protein than standard mac and cheese because of the cottage cheese. Not a protein shake, but a respectable dinner that helps you hit protein goals.
Q Any tips for making it kid friendly
A Keep the spices low at first and sneak in extras like pureed butternut squash or peas if you want veggies. Kids are emotion driven eaters so calling it cheesy clouds might help.
Final Thoughts
This recipe is the kind of kitchen win that makes weeknights less tragic. It is quick, satisfying, and flexible. Do not be afraid to tweak seasonings and mix ins. Cooking is partly science and mostly vibes. You got this.
Now go impress someone or just yourself with your new culinary skills. You have earned it.
Conclusion
If you want another take on a protein forward cottage cheese mac and cheese, check out Protein Cottage Cheese Mac and Cheese – Nourished by Nic for additional ideas and variations.
Print
High Protein Cottage Cheese Mac and Cheese
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A creamy and protein-packed twist on traditional mac and cheese using cottage cheese for added creaminess and nutrition.
Ingredients
- 8 oz elbow macaroni noodles
- 1 cup full fat cottage cheese
- 1 cup whole milk
- 1 cup freshly grated cheddar cheese
- 1 tablespoon arrowroot powder or cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- Add the cottage cheese, milk, cheddar cheese, arrowroot powder, garlic powder, paprika, and black pepper to a blender. Blend until smooth.
- In a separate large skillet, heat the cheese sauce over medium-low for about 8-10 minutes, whisking occasionally until thickened.
- Add the cooked pasta to the cheese sauce and stir to fully coat. Adjust seasonings if desired. Enjoy!
Notes
For added flavor, consider mixing in leftover chicken or vegetables. This dish reheats well and flavors improve overnight.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 50mg
Keywords: mac and cheese, high protein, cottage cheese, comfort food, quick dinner
