High-Protein Cottage Cheese Mac & Cheese (So Creamy!)

This mac and cheese brings the comfort you crave with a smart high-protein twist. If you love lighter comfort classics, explore our Ultimate Cottage Cheese Pasta Guide for more creamy dinner ideas.Instead of a heavy cream sauce, we blend cottage cheese into a silky, cheesy base that coats every noodle. The result is rich, creamy, and surprisingly light.

You still get that classic mac and cheese feel—just with more staying power and less grease. It’s simple to pull together on a weeknight and easy to customize with pantry staples.

High-Protein Cottage Cheese Mac & Cheese - Creamy, Comforting, and Satisfying

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 12 ounces dry pasta (elbow macaroni, shells, or cavatappi)
• 1 1/2 cups cottage cheese (2% or whole milk for best creaminess)
• 1 cup milk (2% or whole; warm if possible)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons plain Greek yogurt (optional, for extra tang and protein)
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional)
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 2–4 tablespoons reserved pasta cooking water (as needed)
• Optional toppings: toasted breadcrumbs, chopped chives, hot sauce

Method

 

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1/2 cup of the pasta water, then drain.
2. Blend the sauce base: In a blender, combine cottage cheese, milk, Dijon, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Blend until completely smooth and glossy. This should take 45–60 seconds.
3. Warm the sauce gently: Pour the blended mixture into a large skillet or pot over low heat. Stir continuously until warm and slightly thickened, 2–3 minutes. Do not let it boil.
4. Add the cheeses: Stir in cheddar and Parmesan a handful at a time, letting each addition melt before adding more. Keep the heat low to prevent graininess.
5. Adjust consistency: If the sauce feels too thick, splash in warm milk or reserved pasta water, 1 tablespoon at a time, until it coats a spoon.
6. Stir in yogurt (optional): Off the heat, whisk in Greek yogurt for extra tang and protein. Taste and adjust salt and pepper.
7. Combine with pasta: Add the drained pasta to the sauce and toss until every nook is coated. If needed, loosen with another tablespoon of pasta water.
8. Finish and serve: Top with chives, cracked pepper, a dusting of Parmesan, or toasted breadcrumbs for crunch. Serve hot.

What Makes This Special

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This version skips butter-heavy roux and leans on cottage cheese for a creamy, protein-packed sauce. Blending it smooth turns the curds into a velvety base that feels indulgent without being heavy.

You’ll also use just enough sharp cheddar for bold flavor, while the cottage cheese does most of the texture work.

• High protein, real comfort: Cottage cheese boosts protein without weighing you down.
• Faster than a classic roux: No flour, no whisking—just blend, warm, and stir.
• Ultra-creamy texture: Blending eliminates curds and creates a smooth, glossy sauce.
• Customizable: Works with whole wheat pasta, gluten-free options, or extra veggies.

Ingredients

• 12 ounces dry pasta (elbow macaroni, shells, or cavatappi)
• 1 1/2 cups cottage cheese (2% or whole milk for best creaminess)
• 1 cup milk (2% or whole; warm if possible)
• 1 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons plain Greek yogurt (optional, for extra tang and protein)
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional)
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 2–4 tablespoons reserved pasta cooking water (as needed)
• Optional toppings: toasted breadcrumbs, chopped chives, hot sauce

Instructions

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1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1/2 cup of the pasta water, then drain.
2. Blend the sauce base: In a blender, combine cottage cheese, milk, Dijon, garlic powder, onion powder, smoked paprika (if using), salt, and pepper.Blend until completely smooth and glossy. This should take 45–60 seconds.For ultra-smooth results every time, see our Whipped Cottage Cheese Guide.
3. Warm the sauce gently: Pour the blended mixture into a large skillet or pot over low heat. Stir continuously until warm and slightly thickened, 2–3 minutes.Do not let it boil.The same low-heat method is key in our Cottage Cheese Alfredo Sauce.
4. Add the cheeses: Stir in cheddar and Parmesan a handful at a time, letting each addition melt before adding more. Keep the heat low to prevent graininess.
5. Adjust consistency: If the sauce feels too thick, splash in warm milk or reserved pasta water, 1 tablespoon at a time, until it coats a spoon.
6. Stir in yogurt (optional): Off the heat, whisk in Greek yogurt for extra tang and protein. Taste and adjust salt and pepper.
7. Combine with pasta: Add the drained pasta to the sauce and toss until every nook is coated.If needed, loosen with another tablespoon of pasta water.
8. Finish and serve: Top with chives, cracked pepper, a dusting of Parmesan, or toasted breadcrumbs for crunch. Serve hot.

Keeping It Fresh

Leftovers keep well for 3–4 days in an airtight container in the fridge. The sauce will thicken as it chills.

To reheat, add a splash of milk and warm gently on the stovetop over low heat, stirring often, or use the microwave in short bursts. Avoid high heat, which can make the dairy separate.

If you want to prep ahead, cook the pasta slightly under al dente and blend the sauce in advance. Store them separately and combine just before serving for the best texture.

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Health Benefits

• Protein boost: Cottage cheese and Greek yogurt add high-quality casein protein that keeps you full longer.
• Calcium and B vitamins: Cheeses and milk deliver calcium for bone health, plus B12 and riboflavin for energy metabolism.
• Smarter fats: Using 2% dairy strikes a balance between creaminess and lighter calories compared to traditional butter-and-cream sauces.
• Portion-friendly: The higher protein content makes smaller servings satisfying, which can support weight goals.

Common Mistakes to Avoid

• Overheating the sauce: High heat can cause separation.Keep it low and slow, and add cheese gradually.
• Skipping the blend: Don’t just stir in cottage cheese—blend it fully for a smooth texture.
• Undersalting pasta water: Salty water seasons the pasta from within. It’s the difference between bland and balanced.
• Using pre-shredded cheese only: It can contain anti-caking agents that hinder melting. Freshly shredded melts smoother.A 50/50 mix is fine if you’re in a rush.
• Letting pasta sit too long: Toss pasta with sauce promptly so it doesn’t clump or dry out.

Variations You Can Try

• Green boost: Fold in steamed broccoli, peas, or spinach for color and fiber.
• Buffalo style: Add 1–2 tablespoons hot sauce to the sauce and top with crumbled blue cheese.
• Baked version: Transfer to a baking dish, top with buttered panko and extra cheddar, and bake at 375°F (190°C) for 15–20 minutes until bubbling and golden.
• Gluten-free: Use your favorite GF pasta and check labels on mustards and spices.
• Higher protein pasta: Try chickpea or lentil pasta for an even bigger protein punch.
• Smoky comfort: Stir in chopped turkey bacon or smoked paprika and a handful of smoked cheddar.
• Herb-forward: Finish with chopped parsley, chives, or thyme and a squeeze of lemon to brighten.

FAQ

Will the cottage cheese taste be noticeable?

Not really. Once blended and combined with cheddar and seasonings, it tastes like classic mac and cheese with a subtle tang. The sharp cheddar remains the main flavor driver.

Can I use fat-free cottage cheese?

You can, but the sauce won’t be as creamy and may feel chalky.

For the best texture, use 2% or whole milk cottage cheese. If you only have fat-free, add an extra splash of milk and a teaspoon of olive oil.

What’s the best pasta shape?

Short, hollow, or ridged shapes hold the sauce best. Elbows, shells, cavatappi, rotini, and small rigatoni all work well.

Avoid very thin noodles that can turn mushy.

Do I need a blender?

A blender gives the smoothest finish, but a food processor works too. In a pinch, use an immersion blender. If you skip blending, expect visible curds and a less silky sauce.

How can I make it spicier?

Add red pepper flakes, a pinch of cayenne, or a dash of hot sauce to the blended sauce.

You can also mix in diced pickled jalapeños for heat and acidity.

Can I make it lactose-free?

Use lactose-free milk and lactose-free cottage cheese and cheddar. Many major brands offer these now. The method stays the same.

Is it good for meal prep?

Yes, with a caveat.

It reheats well if you add a splash of milk and warm it gently. For best results, keep pasta and sauce separate until the day you plan to eat.

Can I freeze it?

Freezing is not ideal. Dairy-based sauces can separate after thawing.

If you must freeze, undercook the pasta, cool completely, and reheat with milk over low heat while stirring.

How do I make a baked crispy top?

Stir the sauce and pasta together, pour into a greased baking dish, top with a mix of panko, grated Parmesan, and a drizzle of olive oil, then bake at 375°F (190°C) for 15–20 minutes until golden.

What can I use instead of cheddar?

Try Gruyère for nuttiness, Monterey Jack for extra melt, or a mix of cheddar and fontina. Keep at least some sharp cheese for flavor contrast with the mild cottage cheese.

In Conclusion

High-Protein Cottage Cheese Mac & Cheese gives you classic comfort with a smarter twist. It’s creamy, flavorful, and easy to adapt to your taste and pantry.

Whether you keep it simple on the stovetop or bake it with a crunchy topping, you’ll get a satisfying bowl that fuels your day and feels like a treat. Keep this one in your weeknight rotation—you’ll come back to it again and again.

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