Rich and Creamy Cottage Mac and Cheese (High Protein)
If you’re looking for a creamy, cheesy mac and cheese with a protein boost—without the need for flour, cream, or a roux—this cottage cheese mac and cheese checks every box.
It has all the nostalgic flavor and comfort of the classic, with a velvety sauce made from blended cottage cheese and sharp cheddar.
Just like cottage cheese alfredo, it’s perfect for a quick weeknight dinner, picky eaters, or sneaking in more protein (without anyone knowing).
Benefits of Using Cottage Cheese
Blending cottage cheese with milk to create the sauce makes this macaroni and cheese rich and velvety, but higher in protein and lower in fat because it takes the place of heavy cream. Cottage cheese is naturally high in protein, calcium, and B12.
I tested this recipe with full fat cottage cheese and low fat cottage cheese, both yielding a delicious, creamy result.
Use cottage cheese to add extra protein to more recipes! Try cottage cheese flatbread, cottage cheese pancakes, cottage cheese bagels, or cottage cheese egg salad.
Ingredients You’ll Need
- Elbow macaroni – A classic choice that holds onto the sauce really well. Feel free to swap in gluten-free pasta.
- Cottage cheese – Full-fat blends up super smooth, but low fat works if you want to reduce the overall calories. I tested it both ways!
- Evaporated milk – This is whole milk that’s been simmered to remove about 60% of its water content. The result is a richer, slightly thicker milk that creates a creamier, more luscious sauce—without needing heavy cream. It’s great for adding richness and stability to cheese sauces. Whole milk works as a swap!
- Cheddar cheese – Sharp cheddar adds that bold, classic flavor. Freshly grated melts better and creates a smoother sauce than pre-shredded.
- Cornstarch – Helps thicken the sauce slightly without making it gummy.
How to Make Cottage Cheese Mac and Cheese
- Cook the Pasta. Boil the elbow macaroni according to the package directions until al dente. Reserve a bit of the pasta water before draining.
- Blend the sauce. In a blender, combine cottage cheese, evaporated milk, salt, and paprika. Blend until completely smooth and creamy.
- Finish the sauce. Add the shredded cheddar and toss with cornstarch. Pour in the blended cottage cheese mixture and stir over medium-low heat until the cheese melts.
- Mix it all together. Add the cooked macaroni and stir until every noodle is coated in the velvety, protein-packed cheese sauce.
Tips for the Creamiest Sauce
- Blend the cottage cheese until completely smooth for the best texture. You won’t taste any curds once it’s mixed into the hot pasta.
- Use freshly shredded cheese if you can—it melts better and gives that classic mac and cheese flavor.
- Reserve some pasta water to thin the sauce if it gets too thick.
- Don’t overheat once you mix everything together. Just stir gently until melty and creamy so the sauce doesn’t separate.
Variations to Try
- Baked version: Add the mac and cheese to a casserole dish, top with breadcrumbs and extra cheese, and bake at 375°F for 15-20 minutes until golden and bubbly.
- Sneaky veggies: Stir in steamed broccoli, spinach, or peas to get some greens in there.
- Spicy twist: Add a pinch of cayenne or stir in some sriracha or hot sauce for a little kick.
This recipe is sponsored by ADA Mideast. Visit their website for nutrition facts and cooking tips, and to learn about dairy farming.
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Cottage Cheese Mac and Cheese
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Ingredients
- 12 oz elbow macaroni regular, whole wheat, gluten-free, or chickpea pasta works
- 1/2 cup evaporated milk or whole milk
- 1 1/2 cups low fat cottage cheese but any kind will work
- 1 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1 tablespoon cornstarch
- 10 oz sharp cheddar cheese freshly grated
Instructions
- Cook the pasta in boiling water according to the package directions until al dente. Reserve 1 cup of pasta water then drain the pasta, but do not rinse.12 oz elbow macaroni
- While the pasta is cooking, add the milk, cottage cheese, salt, and paprika to a blender or food processor and blend until smooth.1/2 cup evaporated milk, 1 1/2 cups low fat cottage cheese, 1 teaspoon kosher salt, 1/4 teaspoon paprika
- Combine the cheese and and cornstarch in a large saucepan, without any heat, until the cheese is evenly coated. Stir in the cottage cheese mixture and set it over medium heat. Stir or whisk frequently until the cheese is melted and smooth.10 oz sharp cheddar cheese, 1 tablespoon cornstarch
- Fold the cooked pasta into the cheese sauce until completely coated, adding a splash of reserve pasta water to thin out the consistency if needed. Taste and add more salt as needed and serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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