Creamy macaroni and cheese that’s actually good for you? Yes, please. Packed with protein, this cottage cheese mac and cheese has quickly become a favorite. It’s perfect for meal prep to help hit your protein goals during the week or to sneak extra nutrition into meals for picky eaters. The recipe is gluten-free if you use chickpea pasta, versatile, simple to make, and genuinely tasty.
Surprising as it sounds, cottage cheese is enjoying a moment right now—and for good reason. In this recipe it becomes the base for a silky, satisfying cheese sauce that keeps the dish light without sacrificing creaminess or flavor.
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About the ingredients
All ingredients are easy to find in most grocery stores. The list below describes why each ingredient works and offers simple swaps if needed.
- Chickpea pasta — I used chickpea pasta for the extra protein, but regular or whole wheat pasta works fine.
- Reduced-fat cottage cheese — A firmer cottage cheese works best; reduced-fat varieties keep calories and fat lower while still providing creaminess.
- 2% milk — Whole milk or 1% can be used; I prefer 2% for balance. Skim milk will change texture slightly.
- Cornstarch — This thickens the sauce without making a traditional butter-and-flour roux.
- Shredded reduced-fat sharp cheddar — Using reduced-fat cheese cuts calories; use your favorite cheddar for more richness if you prefer.
- Dijon mustard — Adds a subtle tang that enhances the cheese flavor.
- Seasonings — Kosher salt, onion powder, and garlic powder keep the flavor straightforward and kid-friendly.
How to make cottage cheese mac and cheese
The method is deliberately simple: blend the sauce ingredients until smooth, warm the mixture until it thickens, toss with cooked pasta, and serve. This streamlined approach saves time and keeps cleanup minimal.
If you have a small blender or an immersion blender, it makes the sauce quick to prepare and perfectly smooth.
Suggested additions
This basic cottage cheese mac and cheese makes a fantastic base to personalize. Try one of these to change the flavor or add protein and vegetables:
- Crumbled turkey bacon for smoky flavor.
- Roasted peppers (poblano or red bell) for a mild, smoky sweetness.
- Sun-dried tomatoes and fresh basil for a bright, Mediterranean twist.
- Shredded lean chicken for added protein and muscle-fueling calories.
- Cooked lean ground beef or turkey for a hearty, kid-friendly version.
- Seasonings such as Old Bay, taco seasoning, or BBQ rub to create regional variations.
- A drizzle of sugar-free barbecue sauce for a tangy-sweet finish.
- Toppings like sliced black olives, chopped green onion, or chili crunch for texture and heat.
Tips
This recipe produces a generous amount of sauce; I usually use less than the full batch so the mac isn’t overly saucy. To avoid waste, add sauce gradually until you reach your preferred consistency. If you want to use all the sauce, increase the pasta from 8 to 10 ounces.
Make the sauce while the pasta cooks to save time—this dish comes together in about 15 minutes from start to finish.
FAQs
Yes. This recipe is ideal for meal prep and stores well in airtight containers in the refrigerator for up to four days. Reheat gently on the stove or in the microwave, adding a splash of milk if the sauce tightens up.
For a classic version, see the basic macaroni and cheese recipe in my collection. You can also explore other mac and cheese ideas under the Dinner section of the menu on the site.
Cottage Cheese Macaroni and Cheese
Equipment
- large pot
- saucepan
- meal prep containers (optional)
- mini blender or regular blender
Ingredients
- 8 oz chickpea pasta (*see Notes)
- 1/2 cup reduced-fat cottage cheese
- 1 cup 2% milk
- 1 Tbsp cornstarch
- 4 oz shredded reduced-fat sharp cheddar
- 1 tsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Instructions
Cook the pasta
- Bring a large pot of water to a boil.
- Cook the pasta according to the package directions. Drain and set aside.
Make the cottage cheese sauce
- While the pasta cooks, blend the cottage cheese, milk, cornstarch, mustard, salt, onion powder, and garlic powder until smooth.
- Transfer the blended sauce to a saucepan and warm over medium heat, stirring, until it thickens. Stir in the shredded cheddar until melted and combined.
Assemble the mac and cheese
- Add the drained pasta to the sauce, stirring to coat. Add sauce gradually to reach your preferred sauciness. Serve immediately.
Notes
This recipe makes a generous amount of sauce. Add sauce to the pasta gradually so you can control how saucy the dish becomes. If you plan to use all the sauce, increase the pasta to 10 ounces.
I used chickpea cavatappi, but any pasta shape will work, including whole grain or regular pasta.
Nutrition
| Carbohydrates: 30 g
| Protein: 18 g
| Fat: 7 g
| Fiber: 4 g