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? Here’s 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 an ideal 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.
You may also love our mac and cheese with Boursin!
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:
Would this work with ricotta cheese?
I make this recipe only instead of cottage cheese, I use a small log (found at Aldi) of goat cheese into the cheese mix. Melts into it beautifully and really makes it creamy and wonderful. My grandkids ask for it all the time. It’s a family favorite.
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. 🙂