Save I was skeptical the first time someone told me cottage cheese could replace a heavy cream sauce. It sounded like one of those health hacks that sacrifices flavor for virtue. But I had a tub in the fridge and a craving, so I blended it up with some milk and cheddar, tossed it with hot macaroni, and took a bite. It was creamy, tangy, and surprisingly rich. I've been making it this way ever since.
I made this for my nephew one evening when he was convinced he hated cottage cheese. He ate two bowls before I told him what was in it. His face went through about five emotions before he shrugged and asked for more. Now he requests it every time he visits, and I never tell him until after.
Ingredients
- Elbow macaroni: The classic shape for mac and cheese, with ridges that hold the sauce in every bite.
- Low-fat cottage cheese: The secret base that blends into a creamy, protein-packed sauce without the heaviness of cream.
- Milk: Thins the cottage cheese just enough to make it pourable and helps it melt smoothly into the pasta.
- Sharp cheddar cheese: Brings bold, tangy flavor that balances the mildness of the cottage cheese.
- Parmesan cheese: Adds a salty, nutty depth that makes the sauce taste more complex.
- Cream cheese: A small amount creates extra richness and helps the sauce cling to the noodles.
- Garlic powder and onion powder: Build savory backbone without the hassle of chopping fresh aromatics.
- Smoked paprika: Optional, but it adds a subtle warmth and a hint of smokiness that makes the dish feel more layered.
- Toasted breadcrumbs: A crunchy contrast on top that turns a simple bowl into something special.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, add the macaroni, and cook until al dente, usually about 7 to 8 minutes. Drain well and set aside while you make the sauce.
- Blend the cottage cheese base:
- Combine cottage cheese, milk, cream cheese, garlic powder, onion powder, black pepper, smoked paprika, and a pinch of salt in a blender. Blend on high until completely smooth and no curds remain.
- Melt the cheese into the sauce:
- Pour the blended mixture into a large saucepan over medium-low heat, then stir in the shredded cheddar and Parmesan. Keep stirring gently until the cheese melts and the sauce becomes silky, about 2 to 3 minutes.
- Combine pasta and sauce:
- Add the drained macaroni to the saucepan and toss until every piece is coated. Taste and add more salt or pepper if needed.
- Serve and garnish:
- Spoon into bowls and top with chopped chives or parsley and toasted breadcrumbs for texture. Serve immediately while still warm and creamy.
Save One rainy Tuesday, I made a double batch of this and brought it to a potluck at work. I watched three people go back for seconds before asking for the recipe. When I mentioned cottage cheese, one of them laughed and said she'd been trying to figure out my secret. It felt good to share something that surprised people in the best way.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to four days. When you reheat it, add a splash of milk and warm it gently on the stove over low heat, stirring often. The sauce loosens right back up and tastes just as creamy as it did fresh. I've also microwaved individual portions with a teaspoon of milk, and it works nearly as well.
Variations and Add-Ins
I've stirred in cooked chicken, sautéed mushrooms, steamed broccoli, and frozen peas, all with great results. Sometimes I swap the cheddar for Gruyère or smoked Gouda, which gives the sauce a deeper, more grown-up flavor. If you want it spicier, a pinch of cayenne or a few dashes of hot sauce before blending does the trick. Gluten-free pasta works perfectly here, and I've used unsweetened almond milk when I was out of dairy with no issues.
Serving Suggestions
This mac and cheese is hearty enough to stand alone as a meal, but it pairs beautifully with a simple green salad or roasted vegetables on the side. I've served it alongside grilled chicken or pork chops when I need something more substantial for dinner guests. On lazy nights, I eat it straight from the pot with a fork, standing at the stove, and it still feels like a win.
- Top with crispy bacon bits for a smoky, salty crunch.
- Stir in a handful of baby spinach right before serving for a pop of color and extra nutrients.
- Sprinkle with red pepper flakes if you like a little heat with your comfort food.
Save This recipe turned mac and cheese into something I could feel good about eating any night of the week. I hope it becomes one of your easy, reliable favorites too.
Recipe FAQs
- → What type of pasta works best?
Short pasta shapes like elbow macaroni hold the creamy sauce well and cook evenly for this dish.
- → How can I make the sauce extra smooth?
Blending the cottage cheese with milk and cream cheese creates a velvety base before adding melted cheddar and Parmesan.
- → Can I use plant-based milk alternatives?
Yes, unsweetened plant-based milks work well to maintain creaminess without altering flavor balance.
- → How to add more protein?
Stir in cooked chicken or peas after combining pasta and sauce for extra protein and texture.
- → What toppings complement the dish?
Chopped chives or parsley and toasted breadcrumbs add fresh herbal notes and a crunchy contrast.
- → Can I substitute the cheddar cheese?
Gruyère or Gouda can replace cheddar for a different but equally rich flavor profile.