Cottage Cheese Mac Cheese (Printable)

Creamy, protein-rich macaroni with a smooth cottage cheese sauce and savory cheddar blend.

# Components:

→ Pasta

01 - 10.5 oz elbow macaroni
02 - 1 tsp salt (for pasta water)

→ Sauce

03 - 14 oz low-fat cottage cheese
04 - ½ cup milk (dairy or unsweetened plant-based)
05 - 1 cup shredded sharp cheddar cheese
06 - ¼ cup grated Parmesan cheese
07 - 2 tbsp cream cheese
08 - ½ tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp ground black pepper
11 - ¼ tsp smoked paprika (optional)
12 - Salt, to taste

→ Topping (optional)

13 - 2 tbsp chopped chives or parsley
14 - ¼ cup toasted breadcrumbs

# Method:

01 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain and set aside.
02 - In a blender or food processor, combine cottage cheese, milk, cream cheese, garlic powder, onion powder, black pepper, smoked paprika, and a pinch of salt. Blend until smooth and creamy.
03 - Transfer the blended sauce to a saucepan over medium-low heat. Stir in shredded cheddar and Parmesan cheeses. Cook gently, stirring frequently, until cheese melts and sauce is smooth, about 2 to 3 minutes. Avoid boiling.
04 - Add the drained pasta to the sauce and toss thoroughly to coat. Adjust seasoning with salt if needed.
05 - Serve warm, garnished with chopped chives or parsley and toasted breadcrumbs if desired.

# Expert Advice:

01 -
  • It tastes indulgent and creamy but actually leaves you satisfied rather than stuffed.
  • Twenty minutes from start to finish means it fits into real life, not just meal-prep fantasies.
  • The protein content keeps you full for hours—I've stopped reaching for snacks mid-afternoon because of this dish.
02 -
  • Blending the cottage cheese completely is non-negotiable—I learned this the hard way by skipping the blender once, and the result had tiny curds that looked unappetizing no matter what I did to salvage it.
  • Low heat while melting cheese saves your sauce; high heat breaks the cheese into a greasy mess that won't come back together.
03 -
  • Toast your breadcrumb topping in a dry pan for two minutes before sprinkling—it makes the difference between sad crumbs and crunch that actually announces itself.
  • Taste your pasta water before draining it; if it's not salty enough to taste like the sea, you haven't used enough salt, and it matters more than you'd think.
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