Save to Pinterest I discovered this version of mac and cheese completely by accident one weeknight when I opened the fridge and found a container of cottage cheese staring back at me—one of those ingredients I'd bought with good intentions but never quite knew what to do with. Instead of letting it go to waste, I threw it into a blender with some milk and cheese, and what emerged was this impossibly silky, protein-packed sauce that coated every noodle perfectly. My partner took one bite and asked why I wasn't making it this way all the time.
The first time I made this for friends, I was a little nervous about admitting what the base sauce actually was—I've learned that cottage cheese has an unfair reputation. But as soon as they tasted it, the skepticism melted away; no one could tell it was even in there, and several people asked for the recipe before dessert. There's something special about serving food that's both genuinely good for you and genuinely delicious.
Ingredients
- High-protein pasta (300g): Chickpea, lentil, or whole wheat varieties add substance and actual nutrition without tasting any less delicious than regular pasta—they hold the sauce beautifully.
- Low-fat cottage cheese (300g): This is the magic ingredient; blended smooth, it becomes a silky base that's packed with protein and won't break down under heat like cream sauce sometimes does.
- Low-fat milk (120ml): The dairy or plant-based option here just thins the sauce to the right consistency—use what you already have on hand.
- Sharp cheddar cheese (100g): The sharpness cuts through the richness and keeps the flavor bold; mild cheddar will get lost in all those other flavors.
- Parmesan cheese (40g): Fresh grated makes all the difference—it adds complexity and a slightly salty bite that lifts everything.
- Nutritional yeast (1 tbsp): Optional, but if you use it, you'll taste an extra umami depth that makes people wonder what your secret ingredient is.
- Cornstarch (1 tbsp): This creates the silky texture and helps the sauce thicken without becoming grainy; arrowroot powder works just as well if that's what you have.
- Dijon mustard (1 tsp): It's barely noticeable, but it wakes up all the cheese flavors and adds a subtle sophistication.
- Garlic and onion powder (½ tsp each): These are your background singers—they're not the main event, but they're essential to the harmony.
- Black pepper and salt (¼ tsp each): Taste as you go here; everyone's preferences are different, and you want the seasoning to feel right to your palate.
Instructions
- Get the pasta water ready:
- Boil a large pot of salted water and cook the pasta to al dente according to the package instructions. The salt matters—your pasta water should taste like the sea. Drain everything, but pour that precious starchy water into a separate container; it's your safety net if the sauce gets too thick later.
- Blend the magic:
- While the pasta cooks, combine the cottage cheese, milk, both cheeses, nutritional yeast if you're using it, cornstarch, mustard, and all the seasonings into a blender. Blend until it's completely smooth and creamy with no visible cottage cheese curds—this takes longer than you'd think, maybe 2-3 minutes, but it's worth the patience.
- Heat the sauce gently:
- Pour the blended mixture into a saucepan over medium-low heat and whisk constantly while it warms. You're looking for it to thicken and just barely begin to bubble around the edges, which takes about 3-5 minutes. If it gets too thick before it's heated through, add a splash of that reserved pasta water to loosen it up.
- Bring it all together:
- Add the drained pasta to the sauce and toss everything until every piece is coated. Let it heat through for another minute or two, and taste for seasoning—this is your last chance to adjust.
- Optional crispy topping:
- If you want texture, transfer the mac and cheese to a baking dish, sprinkle breadcrumbs mixed with a little parsley across the top, and broil for 2-3 minutes until golden and crunchy. Watch it like a hawk—broilers are unpredictable.
- Serve right away:
- Plate it up immediately while it's at its creamiest, garnish with fresh parsley, and enjoy while everything's still warm and silky.
Save to Pinterest There's a moment during those few minutes of whisking when the sauce starts to thicken and become glossy, and you realize you've just made something that tastes expensive and complicated but actually took you less time than ordering takeout. That's when it stopped being just another weeknight dinner and became my go-to recipe for proving that healthy eating doesn't mean sacrificing comfort.
Making It Your Own
This base sauce is almost infinitely flexible, and some of my best versions came from emptying whatever protein happened to be in my fridge. Shredded rotisserie chicken gets stirred in right at the end and adds richness; steamed broccoli florets disappear into the pasta and make it feel like an actual vegetable dish. I've even experimented with different cheeses—Gruyère gives it a slightly more sophisticated flavor, Monterey Jack makes it milder and creamier. The only thing that really matters is that you don't skimp on the quality of your cheddar and Parmesan.
Leftovers and Storage
This keeps beautifully in the refrigerator for about three days, though it will thicken significantly as it cools. When you reheat it, add a splash of milk and whisk it over low heat until it loosens back up to a creamy consistency. I actually find the leftovers make an excellent lunch the next day because the flavors have had time to meld together, though the texture is a bit firmer than when it's fresh.
The Health Part (Without Being Boring About It)
If you're someone who's been trying to eat better but keeps coming back to comfort food, this recipe feels like winning—you get 31 grams of protein per serving without any of the guilt or the weird aftertaste of 'healthy' cooking. The cottage cheese does something that cream or butter can't do: it creates richness without making you feel heavy afterward. I've served this to people who are watching their calories and people who genuinely don't care about nutrition, and everyone's asked for seconds.
- The high-protein pasta isn't mandatory, but it pushes the protein content even higher without changing the flavor or texture.
- You can stretch this to serve six people if you add a big handful of steamed vegetables to the pasta before coating it with sauce.
- This is genuinely gluten-free friendly if you swap the regular pasta for a gluten-free version and check your cheese labels.
Save to Pinterest Every time I make this, I'm reminded that the best recipes are the ones that feel indulgent but actually nourish you, that come together faster than you'd expect, and that make people want to come back to your table. This one does all three.
Questions & Answers
- → What pasta works best for this dish?
High-protein pasta like chickpea, lentil, or whole wheat works best to enhance the dish's protein content and texture.
- → Can the sauce be made dairy-free?
Yes, substituting the milk with unsweetened plant-based milk helps keep the sauce creamy and suitable for dairy-free diets.
- → How is the sauce thickened and kept smooth?
The sauce is thickened by whisking blended cottage cheese with cornstarch over medium-low heat, adding reserved pasta water if needed for perfect consistency.
- → Is broiling the breadcrumb topping necessary?
Broiling is optional but creates a crunchy, golden topping that adds texture contrast to the creamy pasta beneath.
- → Can additional protein be incorporated?
Yes, cooked chicken breast or steamed broccoli can be stirred in after combining pasta and sauce for extra protein and nutrients.