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Creamy cottage cheese mac and cheese with short pasta, cheddar sauce, black pepper, and parsley in a white bowl.

Cottage Cheese Mac and Cheese

This cottage cheese mac and cheese is a creamy stovetop dinner made with short pasta, blended cottage cheese, sharp cheddar, milk, and pasta water. It gives you the comfort of classic mac and cheese with a smooth, protein-friendly sauce that fits well into a practical budget meal plan.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cottage Cheese Mac and Cheese
  • 8 ounces dry elbow macaroni, shells, or another short pasta
  • 1 cup cottage cheese 2% or whole milk preferred
  • 3/4 cup milk plus more for reheating if needed
  • 1 teaspoon cornstarch
  • 1/2 teaspoon mustard powder or use 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 cup freshly shredded sharp cheddar cheese freshly shredded melts more smoothly than pre-shredded cheese
  • salt to taste
  • 1/2 cup reserved pasta water as needed to loosen the sauce

Equipment

  • Blender or food processor
  • Large pot
  • Deep skillet or saucepan
  • Box grater
  • Silicone spatula
  • Airtight meal prep containers

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions.
  2. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set it aside.
  3. Add the cottage cheese, milk, cornstarch, mustard powder or Dijon, garlic powder, onion powder, paprika, and black pepper to a blender.
  4. Blend until the sauce is very smooth. Stop and scrape down the sides if needed.
  5. Pour the blended sauce into a large pot or deep skillet over low heat. Stir often and warm gently for 2 to 3 minutes.
  6. Add the shredded cheddar a little at a time, stirring until melted. Keep the heat low and do not let the sauce boil.
  7. Add the cooked pasta and stir until evenly coated.
  8. Add reserved pasta water, 1 tablespoon at a time, until the sauce reaches your preferred texture.
  9. Taste and adjust salt if needed. Serve warm.

Notes

Blend the cottage cheese well for the smoothest sauce. A blender or food processor helps remove the curdy texture before the sauce is warmed.
Use low heat to help prevent graininess or separation. Do not let the sauce boil after adding the cheddar.
Freshly shredded cheddar usually melts better than pre-shredded cheese.
Add frozen broccoli, peas, spinach, or cooked chicken if you want to make the meal more filling. Optional add-ins are not included in the estimated nutrition.
Store leftovers in airtight containers in the refrigerator for 3 to 4 days. Reheat gently with a splash of milk or water, stirring well before serving.
Freezing is not recommended because cottage cheese sauces may separate after thawing.