High-Protein Cottage Cheese Mac and Cheese
This Cottage Cheese Mac and Cheese is creamy, protein-packed, and unbelievably easy to make. Blended cottage cheese creates a velvety sauce that’s rich without being heavy — the perfect healthy twist on a comfort food classic.
Equipment
- large pot
- blender or food processor
- saucepan
- measuring cups and spoons
- spatula
Ingredients
- 8 oz elbow macaroni or short pasta
- 1 cup cottage cheese
- 1 cup milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- to taste salt and black pepper
- optional chopped parsley or breadcrumbs for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
- In a blender or food processor, combine cottage cheese, milk, garlic powder, paprika, salt, and pepper. Blend until smooth and creamy.
- In a medium saucepan, melt butter over medium heat. Pour in the blended cottage cheese sauce and warm gently for 2–3 minutes, stirring often.
- Add shredded cheddar and Parmesan cheese. Stir until melted and sauce is smooth and thickened.
- Add cooked pasta to the sauce and toss to coat evenly. Cook 1–2 minutes, stirring, until heated through.
- Serve warm, garnished with parsley or breadcrumbs if desired.
Notes
Use small-curd cottage cheese for a smoother texture. Whole wheat or high-protein pasta works well. You can blend the sauce until completely smooth or leave it slightly textured depending on your preference. Leftovers reheat beautifully — add a splash of milk when warming to restore creaminess.