Cottage Cheese Mac and Cheese
This rich and creamy mac and cheese is full of protein.
High protein Cottage Cheese Mac and Cheese is rich and creamy! Make the velvety sauce by mixing blended cottage cheese with evaporated milk, then adding freshly grated sharp Cheddar cheese. No one will guess the cheesy sauce is made without heavy cream!
Pro Tip: reserve some pasta water to thin the sauce if it gets too thick!
Mix up your mac and cheese routine by trying a few different variations:
- 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.
- Added veggies: Stir in vegetables like steamed broccoli, spinach or peas.
- Spicy twist: Add a pinch of cayenne or stir in some sriracha or hot sauce for an added kick!
Looking for a lactose-free option? Transform this recipe by using lactose-free milk and lactose-free cottage cheese, with sharp Cheddar, a hard cheese naturally low in lactose.
Looking for more cottage cheese recipes? Try my savory Cottage Cheese Toast, three-ingredient Cottage Cheese Bagels, easy-to-make Cottage Cheese Queso or light and fluffy Cottage Cheese Egg Bites.
Cottage Cheese Mac and Cheese
Ingredients
- 12 ounces elbow macaroni
- ½ cup evaporated milk or regular milk
- 1 ½ cups low fat cottage cheese but any kind works
- 1 teaspoon kosher salt
- ¼ teaspoon paprika
- 1 tablespoon cornstarch
- 10 ounces 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.
- While the pasta is cooking, add the milk, cottage cheese, salt and paprika to a blender or food processor and blend until smooth.
- Combine the cheese 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.
- Fold the cooked pasta into the cheese sauce until completely coated, adding a splash of reserved pasta water to thin out the consistency if needed. Taste and add more salt as needed and serve warm.
- Store leftovers in an airtight container in the refrigerator for up to four days. Reheat on the stovetop with a splash of milk to loosen it back up.
Notes
- For the creamiest pasta, grate your own cheese.
- By using evaporated milk (whole milk that’s been simmered to remove about 60% of its water content), you’ll have a slightly thicker milk that creates a creamier, more luscious sauce without needing heavy cream. Whole milk works as a swap.
- Use any shape of pasta that has grooves or twists to hold the cheese. Whole wheat pasta adds fiber, or you could use gluten-free pasta or chickpea pasta if desired.
