Cottage Cheese Mac and Cheese (High Protein!) That Tastes Like a Cheat Meal

You want comfort food that hits like a cozy blanket but fits your macro goals? This is the power move: Cottage Cheese Mac and Cheese (High Protein!)—creamy, cheesy, and secretly packed with muscle fuel. No weird chalky protein powder, no sad diet vibes.

Just a rich, silky sauce that clings to the pasta and makes Tuesday night feel like a celebration. If you think cottage cheese is only for salads, prepare to be converted.

What Makes This Recipe Awesome

• Protein-packed without the compromise: Cottage cheese blends into a velvety sauce that adds 15–25g of protein per serving depending on your portions.
• Ridiculously creamy: Blending cottage cheese with milk and cheddar gives you that classic mac texture—no grainy mess, no curdled drama.
• Fast and weeknight-friendly: From pot to plate in about 25 minutes. The longest step is boiling pasta.Easy win.
• Budget-friendly: Cottage cheese and pasta are pantry heroes. You get a gourmet vibe without the luxury price tag.
• Customizable: Use whole-wheat pasta, add veggies, toss in chicken or tuna—build it to your goals and taste.

What You’ll Need (Ingredients)

• 8 oz dry pasta (elbows, shells, or cavatappi work best)
• 1 cup cottage cheese (2% or 4% for max creaminess; low-fat works too)
• 3/4 cup milk (2% or whole; unsweetened almond milk also works)
• 1 1/2 cups shredded sharp cheddar cheese (freshly grated melts better)
• 2 tbsp cream cheese (optional, but makes it extra silky)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour (for a quick roux; see notes for no-flour version)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder (or 1 tsp Dijon)
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper
• Pinch of smoked paprika (optional, for color and depth)
• 2–3 tbsp pasta water (as needed to loosen the sauce)

How to Make It – Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta just to al dente.Reserve 1/4 cup pasta water, then drain.
2. Blend the base: In a blender, add cottage cheese, milk, cream cheese (if using), garlic powder, onion powder, mustard powder, salt, pepper, and smoked paprika. Blend until completely smooth and glossy.
3. Start the roux: In a large skillet or pot over medium heat, melt the butter. Whisk in the flour and cook for 60 seconds until it smells nutty.Don’t brown it—this isn’t a steak.
4. Add the blended mixture: Slowly whisk the cottage cheese mixture into the roux. Stir constantly for 2–3 minutes until it thickens slightly.
5. Melt the cheddar: Reduce heat to low. Add shredded cheddar in small handfuls, whisking until smooth before adding more.If it gets too thick, splash in a little pasta water.
6. Taste and adjust: Add more salt and pepper if needed. The sharp cheddar should sing; don’t let it whisper.
7. Combine with pasta: Add the drained pasta and fold gently to coat every curve and nook. Adjust with pasta water to reach your dream level of creaminess.
8. Serve hot: Garnish with a sprinkle of paprika or chopped chives if you want to look fancy for absolutely no reason.

How to Store

• Fridge: Store in an airtight container for 3–4 days.Add a splash of milk when reheating to bring the sauce back to life.
• Freezer: Not ideal, but doable. Freeze up to 2 months. Thaw in the fridge, then reheat gently with extra milk.Expect a slight texture change.
• Reheating: Low and slow on the stovetop or 60–90 seconds in the microwave, stirring halfway. Don’t microwave it into oblivion—dairy hates that.

What’s Great About This

• Macro-friendly comfort: You get comfort food with 30–40% more protein than traditional mac.
• No graininess: Blending cottage cheese eliminates lumpy curds. Smooth like a pro-level béchamel.
• Kid-approved flavor: Tastes like classic mac thanks to sharp cheddar and mild seasonings.
• Real ingredients: No weird stabilizers or powders.Just cheese doing noble cheese things.

Don’t Make These Errors

• Skipping the blend: If you don’t blend the cottage cheese, you’ll get curds. Tasty? Maybe.Pretty? Not really.
• Overheating the sauce: High heat can cause separation. Keep it low when adding cheddar and stir like you mean it.
• Using pre-shredded cheese only: Bagged cheese contains anti-caking agents that resist melting.Mix with freshly grated for best results.
• Overcooking pasta: Mushy pasta equals sad mac. Aim for firm al dente since it will sit in hot sauce.
• Forgetting seasoning: Cheese is salty, but the sauce still needs spice balance—garlic, onion, and mustard make it pop.

Variations You Can Try

• Green machine: Fold in steamed broccoli, peas, or spinach for extra fiber and color. Your body will say thanks.
• Buffalo chicken mac: Stir in shredded rotisserie chicken and a splash of buffalo sauce; sprinkle blue cheese on top if you’re bold.
• Smoky BBQ: Add diced grilled chicken or pulled pork, a touch of BBQ sauce, and smoked Gouda with cheddar.
• Jalapeño popper: Mix in chopped pickled jalapeños and crispy bacon; top with crushed baked tortilla chips.
• Gluten-free: Use GF pasta and swap flour for cornstarch: whisk 2 tsp cornstarch into cold milk before blending.
• Lighter version: Use low-fat cottage cheese and reduced-fat cheddar.It’ll still be creamy, just slightly less rich.
• Stovetop-only, no-roux: Skip flour and butter. Warm the blended mixture gently, then add cheddar slowly. It’s a touch thinner but still lush.

FAQ

Will this taste like cottage cheese?

No.

Once blended and melted with cheddar, the cottage cheese flavor disappears. You get a classic mac and cheese taste with a protein bonus—like a cheat code for gains.

Can I make it without a blender?

Yes, but results vary. Use a food processor or an immersion blender.

Worst case, whisk hard with extra milk, but expect tiny curds. Still tasty, just less silky.

What pasta shape works best?

Short, ridged shapes like elbows, shells, cavatappi, or gemelli. They hold sauce like champs.

Long pasta here? Hard pass.

Can I bake it?

Absolutely. Transfer to a greased dish, top with a mix of panko and grated Parmesan, and bake at 375°F (190°C) for 12–15 minutes until golden.

Expect a slightly tighter sauce.

How much protein is in a serving?

Using 8 oz pasta, 1 cup cottage cheese, 1.5 cups cheddar, and 3/4 cup milk, you’re looking at roughly 20–25g protein per generous serving (makes about 4 servings). FYI, adding chicken boosts it fast.

What if my sauce gets grainy?

Lower the heat and whisk in a bit of milk or pasta water. Graininess usually means heat was too high or cheese was added too fast.

Be patient—cheese rewards calm energy.

Can I use Greek yogurt instead of cottage cheese?

You can swap half the cottage cheese for Greek yogurt for extra tang, but don’t simmer yogurt too hot or it may split. Add it off heat for safety.

Is this good for meal prep?

Yes. It reheats well with a splash of milk.

For best texture, slightly undercook the pasta on day one so it doesn’t get soft later. Meal-prep pro move, IMO.

Final Thoughts

This Cottage Cheese Mac and Cheese turns a comfort classic into a high-protein powerhouse without losing the soul of the dish. It’s fast, creamy, affordable, and easily tailored to your goals.

Make it once, and you’ll wonder why you ever settled for boxed. Lift, recover, repeat—with a bowl of mac that actually pulls its weight.