Cottage Cheese Mac and Cheese
Mac and cheese is one of those comfort meals that never really goes out of style—but this version brings a fresh, feel-good twist you didn’t know you needed.
Equipment
- Large pot
- Blender or Food Processor
- Medium saucepan
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Ingredients
For the pasta
- 250 g elbow macaroni or any short pasta of choice
- Water for boiling
- 1 tsp salt
For the sauce
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- ½ cup milk
- 1 tbsp butter
- 1 tbsp all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt to taste
- Black pepper to taste
Optional add-ins
- ¼ tsp paprika or chili flakes
- Extra cheese for topping
- Cooked chicken bacon, or veggies
Instructions
Cook the pasta
- Bring a large pot of water to a boil.
- Add salt and stir it in so it dissolves.
- Pour in the macaroni and cook until al dente (firm but tender).
- Stir occasionally so the pasta doesn’t stick together.
- Once done, drain using a colander and set aside.
- Pro tip: Don’t overcook the pasta—it will continue cooking slightly when mixed with the hot sauce, so keeping it firm helps prevent a mushy mac and cheese.
Blend the cottage cheese sauce
- Add cottage cheese to a blender or food processor.
- Blend until completely smooth and creamy.
- Make sure there are no lumps left for a silky sauce texture.
- Pro tip: Take your time here—blending well is what gives this mac and cheese its ultra-creamy finish, so don’t rush this step.
Make the cheese base
- Place a medium saucepan on low to medium heat.
- Melt butter until fully liquid.
- Add flour and whisk continuously for about 1 minute to form a light paste (roux).
- Slowly pour in the milk while whisking to avoid lumps.
- Keep stirring until the mixture thickens slightly.
- Pro tip: Whisk continuously while adding the milk—this is what prevents clumps and keeps your sauce smooth.
Build the cheesy sauce
- Pour in the blended cottage cheese.
- Stir gently until fully combined with the milk mixture.
- Add shredded cheddar cheese and mix until melted and creamy.
- Season with garlic powder, onion powder, salt, and black pepper.
- Taste and adjust seasoning if needed.
- Pro tip: Keep the heat low at this stage so the cheese melts smoothly without separating or becoming grainy.
Combine with pasta
- Add the cooked macaroni into the cheese sauce.
- Stir until every piece is fully coated and creamy.
- Let it sit on low heat for 1–2 minutes so the flavors come together.
- Pro tip: Fold the pasta in gently instead of stirring aggressively—this helps keep the texture creamy and prevents breaking the pasta.
Serve and enjoy
- Serve immediately while warm and creamy.
- Add extra cheese or toppings if desired.
- Enjoy as is or pair with your favorite sides.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 350–420 kcal
- Protein: 18–22g
- Carbohydrates: 35–40g
- Fat: 15–20g
- Saturated Fat: 8–10g
- Fiber: 1–2g
- Sugar: 3–5g
- Sodium: 400–600mg
- Calcium: 20–25% of daily value