Cottage Cheese Mac and Cheese

Name: Cottage Cheese Mac and Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups elbow macaroni (gluten-free if needed); 1 cup cottage cheese; 1 1/2 cups whole milk; 1 tablespoon cornstarch; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Kosher salt and pepper (to taste); 1 1/4 cups shredded sharp cheddar cheese (divided); 1/4 cup shredded parmesan cheese; 1 teaspoon chili flakes ((optional))

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This Cottage Cheese Mac and Cheese is creamy, high in protein, and delivers serious cheesy flavor. Perfect way to add a healthier twist to the classic dish without anyone noticing.

If you love cozy, protein-rich dinners, you’ll adore my Tuscan Chicken Pasta, creamy Cottage Cheese Alfredo, or the flavor-packed Marry Me Chicken Pasta.

Fully baked mac and cheese in a casserole dish with a golden, melted cheese top.

This Cottage Cheese Mac and Cheese started as a test run for a higher-protein dinner, and it quickly became a family favorite. I was just trying to see if I could make a more nourishing version of the classic without losing that cheesy goodness, and it absolutely delivered.

The cottage cheese blends down smooth, and with sharp cheddar and parmesan, it turns into a rich, creamy sauce that tastes like the real deal. I’ve made it with chickpea pasta, tossed in frozen peas, and even added shredded chicken – every version has been a hit.

Recipe Overview

Skill Level

Beginner

Prep Time

15 mins

Cook Time

35 mins

Before You Get Started

A few helpful tips before you dive in:

Blend the cottage cheese until completely smooth. This helps the sauce stay creamy and prevents any curdled texture in the final dish.
Use freshly shredded cheese for the best melt. Pre-shredded cheese has added starches that can affect how smooth your cheese sauce turns out.
Cook the pasta just until al dente. It will finish cooking in the oven, so you don’t want it too soft, or it might get mushy.
Add a little spice if you like heat. A pinch of chili flakes gives the sauce a gentle kick without overpowering the cheese flavor.

Common Questions

Can I use low‑fat or fat‑free cottage cheese?

Yes, just know that lower-fat versions may thin out the sauce slightly, so blend really well and adjust the cornstarch if needed.

My sauce didn’t turn out smooth. what happened?

That usually means the cottage cheese wasn’t blended all the way, or the heat got too high while cooking. Blend until totally creamy, and keep the heat low and steady to avoid curdling.

Can I add veggies or proteins to the dish?

Definitely! Stir in frozen peas, broccoli, or shredded chicken after baking for extra flavor and nutrition.

How do I reheat leftovers without drying them out?

Use the microwave with a splash of milk or gently reheat on the stove, stirring until it’s creamy again.

Ingredients needed

Below is a list of ingredients I used to make this dish, and what you can substitute them with. Full measurements are listed further down in the recipe card.

Ingredients to make cottage cheese mac and cheese.

Macaroni: I used elbow macaroni, and I love the Barilla brand; the gluten-free option can be used if needed. Barilla also has a protein+ option that I like to use, and my kids can’t even tell the difference.
Cottage cheese: You can use full-fat or low-fat. I prefer Good Cultures 4% fat, which is my top choice compared to other brands.
Milk: I decided to use whole milk, but you can go for 2% if you prefer.
Cornstarch: This is going to help thicken up the cheese sauce. You can swap it with arrowroot powder.
Seasonings: garlic powder, onion powder, Kosher salt, and ground black pepper
Cheese: You will need shredded sharp cheddar cheese and shredded parmesan cheese. Low-fat options are fine.
Optional: 1 tsp chili flakes

How to Make Cottage Cheese Mac and Cheese

Here’s how to get perfect results every time:

process shot for making the cottage cheese mixture for mac and cheese.

1️⃣ Blend the sauce ingredients

Add cottage cheese, milk, cornstarch, garlic powder, onion powder, salt, and pepper to a blender or food processor. Blend until completely smooth.

✏️ Blend a little longer than you think. This step is what makes the sauce extra creamy with zero curds.

2️⃣ Shred your cheese

Grate the sharp cheddar and parmesan and set aside.

✏️ Pre-shredded cheese doesn’t melt as smoothly, so go for freshly grated if you can.

3️⃣ Heat the cheese sauce

Pour the blended mixture into an oven-safe skillet over medium heat. Stir constantly as it thickens, about 4-5 minutes. Once it coats a spatula, stir in 1 cup of shredded cheddar until melted and smooth. Remove from heat.

✏️ Keep the heat at medium or below-high heat can cause the sauce to break or curdle.

process shot of adding pasta to a dish and pouring cheese over it.

4️⃣ Cook the pasta

Boil elbow macaroni just until al dente, then drain and transfer to a baking dish.

✏️ Don’t overcook the pasta, as it will keep cooking in the oven, and you want it to stay tender, not mushy.

5️⃣ Assemble it all

Pour the cheese sauce over the macaroni and mix gently to coat. Top with the rest of the cheddar and all the parmesan.

Adding shredded cheese over the macaroni before baking.

6️⃣ Bake until bubbly

Bake at 350°F for 15-20 minutes, or until the cheese on top is melted and bubbly. Serve hot with chili flakes if you like a little heat.

Variations & Tips

→ Want to add veggies? Stir in steamed broccoli, peas, or spinach before baking for extra texture and nutrients.

→ Make it spicy. Add diced jalapeños or a dash of hot sauce to the cheese sauce for some heat.

→ Boost the protein. Mix in shredded chicken or cooked ground turkey before baking.

→ Try different cheeses. Swap in mozzarella, Monterey jack, or a smoky gouda for a fun twist on the classic flavor.

→ Serving kids? Offer it plain first, then let them sprinkle on toppings like extra cheese or chili flakes if they want.

Storage & Make-Ahead Tips

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the microwave with a splash of milk or cover and warm in the oven at 325°F until heated through.