Cottage Cheese Mac and Cheese
This high-protein cottage cheese mac and cheese is rich, creamy, and lower in calories thanks to blended cottage cheese. It has the same creamy texture and flavor as your favorite comfort food, so no one will guess the sauce is made without heavy cream—just cheesy, cozy goodness with 27 grams of protein in every serving.
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Servings: 6
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
Grate Your Own Cheese. Pre-shredded cheese can contain anti-caking agents that prevents the cheese from melting as well. For the creamiest pasta, grate it yourself.
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!
Pasta. Any shape of pasta that has grooves or twists to hold the cheese works best. I used whole wheat pasta for added fiber, but you could use gluten-free pasta or chickpea pasta works too.
Veggies. Stir in steamed broccoli or frozen peas for added greens.
Baked Mac n Cheese. Transfer the mac and cheese to a greased baking dish. Sprinkle with breadcrumbs and more cheese. Bake at 375 for 15-20 minutes until golden and bubbling.
Storage. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of milk to loosen it back up.
Nutrition
Serving: 1serving | Calories: 477kcal | Carbohydrates: 48g | Protein: 27g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 952mg | Fiber: 2g | Sugar: 5g | Vitamin A: 588IU | Vitamin C: 0.4mg | Calcium: 436mg | Iron: 1mg
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