Save I stumbled on this recipe during a particularly exhausting week when I needed comfort food but also wanted something that wouldn't leave me feeling sluggish. I had a tub of cottage cheese in the fridge and a half-empty box of pasta, and I thought, why not blend them together? The result was so creamy and satisfying that I couldn't believe how simple it was. Now it's my go-to when I want mac and cheese without the guilt.
The first time I made this for my friends, I didn't tell them what was in it. They devoured it, scraping their bowls clean, and when I finally mentioned the cottage cheese, they were stunned. One of them even asked for the recipe on the spot. That moment convinced me that this wasn't just a healthy swap, it was genuinely delicious.
Ingredients
- Elbow macaroni: The classic shape holds the sauce beautifully, but feel free to use shells or penne if that's what you have.
- Low-fat cottage cheese: This is the magic base that makes the sauce creamy and protein-rich without feeling heavy.
- Milk: Thins the sauce just enough to coat the pasta smoothly, and you can use any kind you prefer.
- Sharp cheddar cheese: Adds that bold, tangy flavor that makes mac and cheese taste like mac and cheese.
- Parmesan cheese: A little goes a long way in deepening the savory, umami notes.
- Cream cheese: Just two tablespoons give the sauce an extra silky texture.
- Garlic powder and onion powder: These add warmth and depth without needing to chop anything.
- Smoked paprika: Optional, but it brings a subtle smoky sweetness that I love.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, then cook the macaroni until it's just al dente. Drain it well and set it aside while you work on the sauce.
- Blend the cottage cheese base:
- Toss the cottage cheese, milk, cream cheese, and all the spices into a blender and blend until it's completely smooth. This step is key, no one wants lumpy mac and cheese.
- Melt in the cheeses:
- Pour the blended mixture into a saucepan over medium-low heat and stir in the cheddar and Parmesan. Keep stirring gently until everything melts into a velvety sauce, which should take just a few minutes.
- Combine and taste:
- Add the drained pasta to the sauce and toss until every piece is coated. Taste it and add a pinch more salt or pepper if needed.
- Serve it up:
- Spoon it into bowls and top with fresh chives or toasted breadcrumbs for a little crunch. Serve it while it's still warm and creamy.
Save There's something about a bowl of mac and cheese that just feels like a hug. I've made this on rainy evenings, after long days, and even for Sunday lunch with family. Every time, it hits the spot in a way that's both nostalgic and somehow brand new.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk and warm it gently on the stove or in the microwave, stirring often. It brings the creaminess right back without drying out.
Make It Your Own
This recipe is incredibly flexible. I've stirred in cooked chicken for extra protein, tossed in frozen peas for a pop of color, and even swapped the cheddar for Gruyère when I wanted something a little fancier. It adapts to whatever you're craving or whatever's in your fridge.
A Few Last Thoughts
If you're feeding kids or picky eaters, they'll never notice the cottage cheese once it's blended. And if you want to make it gluten-free, just use your favorite gluten-free pasta. I've done it both ways and it works perfectly every time.
- Use full-fat cottage cheese if you want an even richer sauce.
- Top with crispy bacon bits for a smoky, savory twist.
- Double the batch and freeze half for an easy meal later.
Save This dish has become one of those recipes I turn to again and again, not just because it's easy, but because it genuinely makes me happy. I hope it does the same for you.
Cooking Q&A
- → Can I substitute the pasta type?
Yes, short pasta varieties like penne or shells work well and hold the sauce nicely.
- → How do I get a creamy sauce without lumps?
Blending cottage cheese with milk and cream cheese until smooth ensures a lump-free, velvety sauce.
- → Is it possible to make this gluten-free?
Simply use certified gluten-free pasta to maintain the dish’s texture and flavor.
- → What cheeses can I swap for cheddar or Parmesan?
Gruyère or Gouda are excellent alternatives, offering unique flavors and similar melting qualities.
- → How can I add extra protein to this dish?
Incorporate cooked chicken pieces or peas for a boost in protein and added texture.