Cottage Cheese Mac and Cheese

Creamy cottage cheese mac and cheese made the easy way, right on the stovetop. The blender does most of the work, and you’re left with a rich, cheesy, high protein pasta that skips the flour and butter.

Course Comfort Food, Dinner, Lunch, Main Course, Side Dish

Cuisine American

Keyword blendermac and cheese, cottage cheese mac and cheese, creamy mac and cheese, high protein mac and cheese, no roux mac and cheese, stovetop mac and cheese, vegetarian mac and cheese

Prep Time 10

Cook Time 20

Total Time 30

Servings to 8

Calories 470kcal

Author Cathy Pollak

Equipment

Blender or food processor. For blending the cottage cheese sauce until smooth.
large pot For boiling the pasta and making the mac and cheese.
whisk For stirring the sauce as it melts.

Ingredients

1 lb (454 g) cellentani pasta or any elbows
24 oz (680 g) full fat cottage cheese (Good Culture is my favorite brand.)
2 cups (480 ml) whole milk
3 tbsps (24 g) cornstarch
1 tsp (5 g) Dijon mustard
1 tsp (3 g) garlic powder
1 tsp (2 g) black pepper
½ tsp (3 g) table salt
16 oz (454 g) sharp cheddar cheese shredded, white or yellow

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente.
1 lb (454 g) cellentani pasta
While the pasta cooks, add the cottage cheese, milk, cornstarch, Dijon mustard, garlic powder, pepper, and salt to a blender or food processor. Blend until completely smooth.
24 oz (680 g) full fat cottage cheese , 2 cups (480 ml) whole milk, 3 tbsps (24 g) cornstarch, 1 tsp (5 g) Dijon mustard, 1 tsp (3 g) garlic powder, 1 tsp (2 g) black pepper, ½ tsp (3 g) table salt
Pour the blended sauce into a large pot over medium heat. Add the shredded cheddar cheese and stir until melted and the sauce is thick enough to coat the back of a spoon.
16 oz (454 g) sharp cheddar cheese
Drain the cooked pasta and add it to the sauce. Stir until the pasta is fully coated and the sauce is creamy and glossy. Serve warm.

Notes

Use full-fat cottage cheese for the best texture. My favorite brand is Good Culture, and if you have extra, it’s perfect in my cottage cheese egg bake.
Sharp cheddar gives you that classic mac and cheese flavor. Mild doesn’t cut it here.
The sauce blends completely smooth. Any lumps mean it needs a longer spin in the blender.
It reheats perfectly on the stove. The sauce thickens in the fridge but loosens right back up with a splash of milk.

If you’re making this cottage cheese mac and cheese, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition