High Protein Cottage Cheese Mac and Cheese
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This cottage cheese mac and cheese cooks up in under 30 minutes and is packed with 22 grams of protein. It’s rich, creamy and the perfect family-friendly meal for busy weeknights.
Mac and cheese is a favorite comfort food classic for me. I love real deal mac and cheese, but I’m always on the hunt for ways to make it a little lighter while still keeping that creamy, cheesy goodness — and that’s exactly what this cottage cheese mac and cheese does!
Similar to how I sneak in extra nutrients in my vegan mac and cheese, cauliflower mac and cheese and butternut squash mac and cheese, this version adds cottage cheese to add a boost of protein while keeping the sauce super smooth, creamy and flavorful. It’s seriously SO good – I can’t wait for you to try this one!
Table of Contents
Why You’ll Love This Recipe
- Protein-packed – Thanks to the cottage cheese, this mac and cheese has 22 grams of protein per serving, making it a more filling than traditional mac and cheese.
- Super creamy – Blending the cottage cheese with milk and cheddar cheese creates a velvety, creamy sauce that coats the pasta perfectly — without needing heavy cream or butter.
- Easy to make – This recipe comes together in under 30 minutes with simple ingredients that you probably already have on hand. Perfect for busy weeknights!
- Family-friendly – My kiddos gobbled up this mac & cheese, so I know yours will too!
Ingredients Needed
- elbow macaroni – classic mac and cheese pasta! You can use whole wheat, gluten-free, or chickpea pasta to switch things up if needed.
- cottage cheese – full-fat cottage cheese is key here for extra creaminess and protein. Don’t worry, it blends smoothly into the sauce and you won’t even know it’s there.
- whole milk – helps create a creamy, rich sauce. You can use any milk you have on hand, but whole milk gives the best texture.
- arrowroot powder or cornstarch – helps thicken the sauce without needing a roux. It’s a great trick to keep things lighter!
- garlic & onion powder – two must haves that add just the right amount of flavor to this mac and cheese.
- paprika – adds a touch of warmth and color to the sauce. You can use smoked paprika for an extra layer of flavor if you like!
- cheddar cheese – freshly grated cheddar cheese melts best and gives that classic cheesy flavor. Don’t use pre-shredded cheese as it doesn’t melt as smoothly.
Find the full ingredient list with measurements in the recipe card below.
Substitutions
- Elbow macaroni – You can totally switch up the pasta shape! Shells, penne, or even gluten-free or chickpea pasta work great here. Just pick your favorite, and it’ll still be delicious.
- Cottage cheese – Not a fan of cottage cheese? No problem! You can sub in ricotta or even Greek yogurt for a similar creamy texture. It won’t change the overall flavor too much, but you’ll still get that protein boost.
- Whole milk – I really love using whole milk in this recipe because it makes the sauce extra creamy and rich, but if you don’t have any on hand, feel free to use whatever milk you’ve got. Almond, oat, or cashew milk work as a dairy-free option, just make sure it’s unsweetened so the sauce doesn’t turn out too sweet!
- Arrowroot powder or cornstarch – If you don’t have either, you can make a quick roux by whisking 1 tablespoon of flour with 1 tablespoon of butter. It’ll thicken up the sauce just like the arrowroot or cornstarch would.
- Vegan – We’re using plenty of dairy in this recipe so if you’re more interested in a vegan version I highly recommend checking out my vegan mac & cheese!
How to Make Cottage Cheese Mac & Cheese
Making this mac & cheese is super easy! Follow these four simple steps and you’ll have a comforting meal on the table in no time:
Step 1: Cook the pasta according to package directions. Drain and set aside.
Step 2: Blend cottage cheese, milk, cheddar, arrowroot powder, and spices until smooth.
Step 3: Heat the cheese sauce in a skillet over medium-low, whisking for 8-10 minutes until it thickens slightly.
Step 4: Add the cooked pasta to the cheese sauce and stir to coat. Let it sit for a few minutes to thicken before serving. Enjoy!
Brittany’s Tip
Grate your own cheese! I know it’s tempting to grab the pre-shredded stuff, but trust me, freshly grated cheddar melts so much better. It’s worth the extra few minutes, I promise.
How to Serve Cottage Cheese Mac & Cheese
This cottage cheese mac and cheese is creamy, cozy, and honestly perfect on its own, but if you’re looking to mix things up or serve it as part of a meal, here are some ideas:
- As a main dish: I love serving this as a complete meal, especially with a simple side salad like my easy kale salad or some roasted Brussels sprouts. It’s a great way to sneak in some extra greens!
- Add a fun topping: Want to take it up a notch? Sprinkle on some toasted breadcrumbs for a little crunch, or drizzle with hot sauce if you like things spicy. A little extra grated cheese never hurt anyone either!
- Boost with protein: You can easily add some extra protein to make it more filling. Try mixing in shredded chicken, crispy tempeh, or even crumbled turkey sausage. It’s an easy way to turn this mac and cheese into a heartier meal.
- Serve as a side: If you’re keeping it as a side dish, it pairs so well with baked or grilled proteins. I love serving it with my grilled salmon or some air fryer chicken wings—the perfect comfort meal combo!
Storing Leftovers
If you have leftovers (which might be hard to believe!), store them in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of milk to help loosen the sauce and get it creamy again. Gently reheat on the stove top or in the microwave until warmed through.
Frequently Asked Questions
Nope! Once you blend the cottage cheese with the milk and seasonings, it turns into a super smooth and creamy sauce. You won’t even know it’s there, promise!
You can, but I recommend using full-fat cottage cheese for the best creamy texture and flavor. Low-fat versions will work, but the sauce may be a little thinner and less rich.
Absolutely! While cheddar is a classic choice, you can switch it up with other cheeses like gouda, Monterey Jack, or even a mix of your favorites. Just make sure to grate your own for the best melt!
Definitely! You can stir in cooked veggies like spinach, broccoli, or peas for an extra nutrient boost. It’s an easy way to add some greens and color to your mac and cheese!
More Pasta Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
High Protein Cottage Cheese Mac and Cheese
Ingredients
- 8 oz elbow macaroni noodles
- 1 cup full fat cottage cheese
- 1 cup whole milk
- 1 cup freshly grated cheddar cheese
- 1 Tablespoon arrowroot powder or cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Cook the pasta according to package directions. Drain and set aside.
- While the pasta is cooking, add the cottage cheese, milk, cheddar cheese, arrowroot powder, garlic powder, paprika and black pepper to a blender. Blend until smooth.
- In a separate large skillet or saucepan pour the cheese sauce into it and heat over medium-low for about 8-10 minutes, whisking occasionally until the cheese sauce is heated and thickens slightly.
- Add the cooked pasta to the cheese sauce and stir to fully coat the pasta. The sauce might seem thin at first but it’ll start to thicken as it sits for a few minutes. Taste and add any additional seasonings if desired. Enjoy!
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
The recipe is quite good on its own. Following the recipe exactly, I do think it needs more garlic. I also used Banza protein elbow noodles to add more protein, and it was fantastic!
So glad you enjoyed this recipe, Willow! Thanks for making the recipe and for coming back to leave a review. It means the world to me!
I love this recipe. It has become my go to for Mac n cheese since it packs in protein and great flavor together with whole wheat noodles I don’t feel too guilty eating Mac n cheese. I love to prep the cheese sauce in the blender the night before and leave it in the fridge and then I heat it in the same pot as I cooked the pasta and then add the pasta back.
I had a mental breakdown because the cheese separated after I added the noodles and it now is a big blob of caca. I’m really sad and hungry but I’m sure the recipe is good and I just messed up ):
Oh no, I’m so sorry that happened, Maddy! It sounds like the sauce might have gotten a little too hot, which can sometimes cause the cheese to separate. Did you change anything about the recipe or the kind of cottage cheese you used? That might help me figure out what went wrong. I hope you give it another try, it really does turn out creamy and so good.
mine separated too! is there anyway to fix it?
So easy and delicious!
So glad you enjoyed this recipe! Thanks for making it and for coming back to leave a review. I so appreciate it!
I only have shredded cheddar cheese. How can I make this cheese work with the recipe?
Hi Michelle – You can definitely use shredded cheddar in this recipe. The only reason I suggest grating your own is because it melts a little creamier, but the flavor will still be delicious either way. I’d just recommend stirring it in slowly so it has the best chance to melt smoothly.
I just made this with solid cottage cheese and Catelli protein + pasta. It was a big hit!! I will definitely make this again! It didn’t separate like the other comments. It was perfect! I did put it in the oven with a little extra cheese on top and panko crumbs on top. I like a roasted top!
So glad to hear it turned out perfect for you, Antoinette! I wouldn’t have guessed the solid cottage cheese would work, but I’m happy to know it did. The crispy baked top with panko crumbs sounds amazing. Thanks for giving the recipe a try and for coming back to leave a review! 🙂
I have a question, I am trying this recipe tonight. Can I use solid cottage cheese?
Hi Antoinette – I recommend using regular full-fat cottage cheese (the curd-style kind you’d typically find in a tub). That’s what I used, and it blends right into the sauce. A really dry, pressed version wouldn’t work the same way. Hope that helps and that you enjoy the recipe tonight!
Is mild or sharp cheddar used in this recipe?
I used sharp, but you can use whichever version you prefer. 🙂
Just made this for the first time and it was a hit with the kids! I was surprised how quickly it all came together. Will take this over boxed Mac n cheese any day!
Yay! So glad this recipe was a hit with the kids, Kristi. Thanks so much for making it and for coming back to leave a review. I really appreciate it!
As soon as I stirred it in with the macaroni, the sauce broke. 😢 What did I do wrong???
Oh no, I’m so sorry that happened! A broken sauce can definitely be a bummer. One common reason is adding the cottage cheese sauce to pasta that’s too hot—especially if it was just drained and still steaming. The sudden heat can cause the dairy to curdle and separate.
Next time, try letting the pasta cool down for a couple minutes before stirring in the sauce, or gently reheat everything together over very low heat while stirring. That usually helps keep it creamy and smooth.
I really appreciate you trying the recipe, and I’m happy to help troubleshoot more if you’d like!
Really easy and tasty!
Yay! This makes me so happy to hear! I’m so glad this recipe was a hit. Thanks for making it and for coming back to leave a review. I really appreciate it!
I’ve made this twice now and it’s been a hit between my toddler and I! Love that it’s full of protein.
The second time I made it, I used pre shredded cheese – I am wondering if this is what gave it a gritty texture compared to shredding a block of cheese myself? If so, I won’t make that mistake again!
Aw I love that it’s a hit with both you and your toddler—that makes me so happy to hear! And yes, you’re spot on—pre-shredded cheese often has added anti-caking agents that can cause a gritty texture when melted. Shredding it fresh makes such a big difference! Thanks so much for trying the recipe (twice!) and for sharing your experience!
Thank you so much for this delicious recipe. 🩵 I made this today & it’s incredible.
Yay! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
My sauce turned out a little grainy. Any recommendations on how to fix that? I shredded my own cheese!
Hi! So sorry to hear that. If the sauce got a bit grainy, it’s usually from the sauce getting too hot. You want to keep your heat low (medium-low), while stirring gently, until the sauce thickens and heats up. Let me know if you decide to give it another try and how it turns out!
I regret to say this was not good. The whole flavor of the mature Cheddar I used disappeared in the sauce. Will not make again.
Hi Ashley, I’m sorry this one didn’t work out for you. I wonder if the mature cheddar affected the flavor balance. I appreciate you making the recipe and sharing your thoughts!
This was fantastic. Mac n cheese is my absolute favorite food and this was seriously such a great, healthy, and easy substitute.
Yay! So glad you loved this recipe, Jessica. Thanks so much for making it and for coming back to leave a review. I really appreciate it.
Came out great. Added spinach and bread crumbs. Don’t even like cottage cheese and I enjoyed it!
I’m so glad this recipe turned out for you, Briana! Thanks for making it and for coming back to leave a review. It means the world to me.
Do you think a larger batch of this sauce can be made and then frozen for later use? Thinking of meal prep or ease of access for a hangry toddler.
Great question, Cara! I haven’t tried freezing this sauce, but since the cottage cheese is blended, it should freeze better than plain cottage cheese. You might need to stir or reheat it gently to restore the creamy texture after thawing. Let me know if you test it out—I’d love to hear how it works for meal prep!
This was fantastic. Hard to believe that it did not contain butter and that it was high in protein. I even used chickpea pasta to add even more protein! I followed your recipe as written except I added dried mustard (as one reader suggested) and used Gruyere cheese in place of cheddar. I too had the sauce separate at first but after whisking quite a while, it came together perfectly. I also prepped it early in the day, placed it in a small casserole dish added breadcrumbs (as another reader suggested), sprayed the top of the crumbs lightly with olive oil spray and reheated in the oven when time to eat. Amazing dish. Thanks for another great recipe!!
Oh yay! This makes me so happy to hear. I’m so glad this recipe was a hit. Thanks for sharing your notes and for coming back to leave a review, Tina. I appreciate it!
Do you have to use whole milk & cottage cheese or can you use 1-2%?
Hey Ruth – You can use 1-2% milk and cottage cheese. I hope you love this recipe if you try it.
I’m not sure if I did something wrong but this thing would not come together at all, it separated so severely I almost couldn’t look at it as it was making me gag lol. Followed the recipe exactly so I’m not sure what happened, but super sad as now I feel like I have wasted ingredients. Loved the idea but won’t be trying this one again unfortunately.
Oh no!! I’m so sorry to hear that. I’m wondering if your pan was too hot when you added the cheese? Sometimes if the temperature is too hot it can cause separation to occur.
Dude the cheddar wouldn’t blend. It stayed separated. It looked so gross. No matter what I did it wouldn’t blend together with the sauce
Hey Erica – Sorry to hear you had troubles with the sauce. So the cheese didn’t melt once heated either? What kind of cheese did you use? Was it pre-shredded or a block that you shredded yourself?
Best Mac & cheese I ever made ! I added 2 eggs also to up the protein. I poured it into a casserole dish, put some bread crumbs on it ( maybe xed with a little olive oil. Baked it at 350 for 30 minutes!! Totally yummy !
Yay! So glad you loved the mac & cheese, Ellen! Adding eggs and baking it with breadcrumbs sounds delicious. Thanks so much for making the recipe and leaving a review. I really appreciate it.
This came out great on the first try! Tasted amazing, added some grilled chicken for extra protein and fullness. My only difficulty was getting it to be HOT and ready to serve, I had to up the temperature but then the sauce separated a bit. Will have to try to keep that creamy texture next time! We had only tried making cottage cheese alfredo sauce before, so we’re excited to throw this in the dinner rotation!
So glad this recipe was a hit, Taylor! Keeping the sauce creamy while serving it hot can be tricky, but I’m glad you’re adding this to your dinner rotation. Thanks for making it and for coming back to leave a review. I really appreciate it!
hi!! my family loves all your recipes so we are so excited for this one!!
I was wondering if I could make this earlier in the day and just throw it in the oven before dinner?
thanks!!
Hi Alyssa – So glad you guys are loving the recipes! You should be fine to make this one earlier in the day and then reheat it when ready to serve. You might just need to add a bit more milk when reheating so the sauce doesn’t burn. Let me know how this one turns out for you. I hope it’s a hit!
Delicious! We loved it! I just had 2% milk and low fat cottage cheese but still tasted delicious! Will make again
I’m so happy to hear you loved it, Kim. 🙂 Great to know it turned out delicious with 2% milk and low-fat cottage cheese, too. Thanks so much for making it and for coming back to leave a review—it means a lot!
This tasted great! Loved how simple it was to make!
Yay! Thanks for trying this recipe and for coming back to leave a review. I so appreciate it!
This tasted healthy, but a bit bland, perhaps because I used block sharp white cheddar over the yellow and whole wheat elbows. I think I’ll add a bit of mustard to it, but I’ll definitely make it again because it satisfied my craving for Mac & cheese!
I made it tonight for dinner, so good Hubby loved it! I’m not into cottage cheese but even I liked it!
Oh yay!! This makes me so happy to hear, Colleen! Thanks so much for coming back to leave a comment and star rating!
Would this freeze well?
I haven’t tried and I’m not sure I would recommend freezing it. I feel like the texture might get weird from the cottage cheese, but I could be wrong. Let me know if you try it.
This was quick & easy & so good! My kids are super picky about mac & cheese and they loved this. This will be a new regular on our table — thank you!
Hi! Do you think I could sub low fat cottage cheese and regular almond milk?
I see the note about the cottage cheese now, sorry, should have read it all the way first. What do you think about the milk though? Thanks!
Do you take your pictures for the site, Brittany? These are beautiful!
I used to take all the photos for my site, but now I have a couple of amazing photographers who take the photos for me.