Description
This Cottage Cheese Mac and Cheese is a creamy, high-protein twist on the classic comfort dish, made with just five simple ingredients, one pot, and no prep. Featuring whole milk cottage cheese and sharp cheddar, this recipe is quick and easy, delivering a rich and smooth mac and cheese that’s perfect for a weeknight dinner or a hearty side.
Ingredients
Pasta
- 8 oz dry pasta (shells or macaroni)
Dairy
- 1 cup whole milk cottage cheese
- 1 cup sharp cheddar cheese, shredded
- ½ cup milk
Seasonings and Others
- 1 ½ teaspoon kosher salt, plus more for seasoning
- ½ teaspoon garlic powder
- ½ cup reserved pasta cooking water
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Reserve ½ cup of the pasta cooking water before draining the pasta.
- Combine Ingredients: Return the drained pasta to the pot. Over low heat, add the milk, whole milk cottage cheese, shredded cheddar cheese, and garlic powder to the pasta. Gently stir to combine.
- Heat and Melt Cheese: Slowly heat the mixture, stirring frequently, until the cheeses melt and the sauce becomes creamy. Gradually add the reserved pasta cooking water a little at a time to help smooth the sauce to your desired consistency.
- Season to Taste: Taste and season with additional kosher salt and optional spices like paprika, black pepper, or onion powder if desired. For a creamier texture, add more pasta cooking water or milk as needed, mixing gently.
- Serve: Serve the mac and cheese immediately while warm and creamy for the best flavor and texture.
Notes
- Classic elbow macaroni or shells work best for mac and cheese, but smaller pasta shapes like penne, rotini, ziti, or campanelle will also work well.
- Choose pasta that fits your dietary needs – gluten-free, whole wheat, chickpea, lentil, or brown rice pasta are good alternatives.
- For extra smoothness, blend the cottage cheese in a small food processor or blender before adding it, though this step is optional.
- If the mac and cheese seems dry, add more reserved pasta cooking water or milk a couple of tablespoons at a time and mix gently.
- A rubber spatula is the best tool for mixing as it won’t break the pasta shapes.
- Feel free to experiment with different cheese varieties; cheddar is ideal, but parmesan, gruyere, or gouda can add delicious depth.
