This Cottage Cheese Mac and Cheese is creamy, high in protein, and perfect for a lighter take on the classic comfort food. Easy to prep, kid-approved, and made with simple, real ingredients.
Add 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 a blender or food processor. Blend until completely smooth.
Grate the sharp cheddar (you need 1 1/4 cups shredded sharp cheddar cheese) and 1/4 cup shredded parmesan cheese and set aside.
Boil 2 cups elbow macaroni just until al dente, then drain and transfer to a baking dish.
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. Pour the cheese sauce over the macaroni and mix gently to coat.
Top with the rest of the cheddar and all the parmesan. Bake at 350°F for 15-20 minutes, or until the cheese on top is melted and bubbly. Serve hot with 1 teaspoon chili flakes if you like a little heat.
Notes
Tips
Blend cottage cheese until completely smooth for the creamiest sauce.
Use freshly shredded cheese for better melt and texture.
Cook pasta just to al dente to avoid mushiness after baking.
Keep the heat low while thickening the sauce to prevent curdling.
Add chili flakes if you want a little kick.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Reheat with a splash of milk in the microwave or in the oven at 325°F until warm.