Julie Clark
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Mac and Cheese with Cottage Cheese
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Creamy homemade mac and cheese with cottage cheese made on the stovetop in 20 minutes. Kid-friendly and packed with protein.
Ever find yourself in a dinner rut, craving something comforting yet quick to make? Shake things up with a delicious twist on a classic recipe: Mac and Cheese with Cottage Cheese. Creamy, melt-in-your-mouth cheese sauce, elbow macaroni, and a secret ingredient (spoiler: cottage cheese!).
This homemade macaroni is ready in 20 minutes, making it a fantastic choice for busy weeknights. With ingredients like sharp cheddar cheese, a touch of garlic salt, and yes, cottage cheese, you’re about to serve a dish that will have everyone asking for seconds. There’s no looking back to the boxed version!
Why cottage cheese?
Cottage cheese, our secret ingredient, does more than just add a creamy texture; it transforms your average mac and cheese into a high protein lunch or side dish.
- Small curd cottage cheese blends seamlessly into the mix, ensuring creaminess in every bite.
- Its subtle tang adds depth to the flavor profile of your mac and cheese.
- It’s an easy swap that fits right into the cooking process, melting beautifully into the creamy sauce while the pasta finishes cooking.
Ingredients
There are 6 simple ingredients in this high protein mac ‘n cheese:
- Elbow macaroni. Or any other pasta shape you’d like.
- Milk. The higher fat the milk, the creamier the mac and cheese will be.
- Cornstarch. This is to thicken the cheese sauce slightly.
- Cottage cheese. 4% milkfat small curd cottage cheese yields the best results. A lower fat cottage cheese will work as well though.
- Sharp cheddar cheese. Rather than pre-shredded cheese, buy a block of sharp cheddar and shred it at home for a creamy mac and cheese.
- Garlic salt. For quick and easy flavor.
✨ See the recipe card for the full recipe and ingredients. ✨
Make Mac and Cheese with Cottage Cheese in 4 Steps
- In a large saucepan, bring 4 cups of water to a boil over high heat. Add the elbow macaroni and boil for 6-7 minutes. It should still be very firm. Drain the macaroni and return it to the pan.
- In a small bowl, whisk together the milk and cornstarch. Pour this into the macaroni.
- Add the cottage cheese and cheddar cheese.
- With the pan over low heat, stir constantly until the cheese has completely melted and is smooth (about 5-7 minutes).
Pro Tip:
If you use small curd cottage cheese, most of the “curds” will melt into the cheese sauce. If you want to ensure your sauce is smooth, blend cottage cheese in a food processor or blender to blend it smooth.
Recipe Variations
- Pasta Alternatives: For a gluten-free version, swap out the traditional elbow macaroni for chickpea pasta or another gluten-free option. Whole wheat pasta is also an option.
- Cheese Twists: While sharp cheddar cheese brings a classic taste to the dish, don’t hesitate to mix in your favorites like mozzarella or a bit of Parmesan cheese for a salty kick. Each cheese brings its own unique flavor and texture to the cheese mixture.
- Seasonings: Looking for a different pop of flavor? Try adding black pepper, paprika, chipotle powder, onion powder or more garlic powder.
- Crunchy topping: I love an easy mac and cheese with crunchy topping! Place the cooked mac and cheese in a casserole dish sprayed with cooking spray. Sprinkle buttered bread crumbs or cracker crumbs on top of the macaroni. Bake at 350ºF for about 10-15 minutes until the cheese is bubbling and the bread crumbs are golden brown.
- Add protein. Add a pound of cooked and crumbled ground beef for a hamburger mac and cheese.
Make it a meal.
This mac and cheese with cottage cheese isn’t just a side dish; it’s a start for countless meal possibilities. Here are a few ideas to make it the star of your dinner table:
- Pair with Proteins: Serve alongside grilled chicken or pulled pork or even a meatless Moroccan Lentil Soup.
- Veggie Love: Toss in steamed broccoli, peas, or spinach to add color and nutrients.
- A Side of Bread: Serve with asiago bread or Irish soda bread to soak up that cheesy sauce.
- Side salad. If the mac ‘n cheese is your main dish, serve with a Greek side salad.
Storage and Reheating
Leftovers? No problem. This mac and cheese with cottage cheese stores like a dream, making it a great option for meal prep or those days when cooking just isn’t on the agenda.
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain that creamy texture, reheat gently on the stove over medium heat, adding a splash of milk if needed to loosen it up. You can also use the microwave, stirring every minute to ensure even heating.
- Freezing: If you’re planning ahead, this mac and cheese freezes well too. Just thaw overnight in the refrigerator before reheating, and you’re all set for a quick and comforting meal. This is a creamy sauce, which makes it great for freezing.
Mac and Cheese with Cottage Cheese
Creamy homemade mac and cheese with cottage cheese made on the stovetop in 20 minutes. Kid-friendly and packed with protein.
Servings 6
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- 8 ounces elbow macaroni
- 1 1/2 cups whole milk
- 2 tablespoons cornstarch* for thickening
- 12 ounces small curd cottage cheese 4% milkfat
- 12 ounces shredded sharp cheddar cheese about 3 cups
- 1/2 teaspoon garlic salt
Instructions
- In a large saucepan, bring 4 cups of water to a boil over high heat. Add the elbow macaroni and boil for 6-7 minutes. It should still be very firm. Drain the macaroni and return it to the pan. 8 ounces elbow macaroni
- In a small bowl, whisk together the milk and cornstarch. Pour this into the macaroni. 1 ½ cups whole milk, 2 tablespoons cornstarch*
- Add the cottage cheese, cheddar cheese and garlic salt. 12 ounces small curd cottage cheese, 12 ounces shredded sharp cheddar cheese, ½ teaspoon garlic salt
- With the pan over medium-low heat, stir constantly until the cheese has completely melted and is smooth (about 5-7 minutes).
Notes
- The original recipe called for 16 ounces of macaroni. I reduced the amount of macaroni to make the dish creamier. You can add up to 8 more ounces of pasta if needed. It’s a great way to make this dish serve more. Please note it won’t be as cheesy though.
- Use arrowroot or tapioca starch if you don’t have cornstarch.
- Whole milk gives the creamiest mac ‘n cheese, but 2% or skim milk will work as well.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the mac and cheese. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 474kcal | Carbohydrates: 37g | Protein: 26g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 74mg | Sodium: 769mg | Potassium: 279mg | Fiber: 1g | Sugar: 6g | Vitamin A: 746IU | Calcium: 531mg | Iron: 1mg
Other Cottage Cheese Recipes
Cottage cheese is a great ingredient for comfort food! Try it in the following:
Can I substitute with pressed cottage cheese or it can only be made with regular cottage cheese?
The recipe calls for “12 ounces shredded sharp cheddar cheese about 3 cups”. Isn’t 12 ounces 1.2 cups? Please let me know how much cheddar cheese, i.e. 1.5 cups or 3 cups. Thank you
Lovin’ these photos! Looks fork ready. 🙂