Cottage cheese? In mac and cheese? Isn't that weird?

Not at all! Cottage cheese adds a creamy texture and a slight tang that complements the cheesy flavor beautifully. It's also a lighter alternative to traditional mac and cheese recipes.

What type of cottage cheese should I use?

We recommend 4% milkfat cottage cheese here for best flavor. Since the sauce is made in a blender, you can use any type of cottage cheese: small or large curd.

I don't have a blender. Can I still make this recipe?

Yes! While a blender creates the smoothest sauce, you can use a potato masher to break down the cottage cheese until it's relatively smooth. Keep in mind the texture will be chunkier.

Cottage Cheese Mac and Cheese

Name: Cottage Cheese Mac and Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 8 ounces short pasta*; 1 cup 4% milkfat cottage cheese; 3/4 cup milk of choice (we used 2%); 1 tablespoon cornstarch; 1 cup shredded cheddar cheese; 1/4 teaspoon garlic powder; 1/4 teaspoon paprika (optional, for color); 1/4 teaspoon kosher salt

Cottage Cheese Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This cottage cheese mac and cheese recipe makes creamy, protein-packed comfort food that’s ready in just 20 minutes. Here’s how to blend cottage cheese into the silkiest cheese sauce you’ve ever tasted!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Main dish
Method: Stovetop
Cuisine: Vegetarian
Diet: Vegetarian

Ingredients

Scale

8 ounces short pasta*
1 cup 4% milkfat cottage cheese
3/4 cup milk of choice (we used 2%)
1 tablespoon cornstarch
1 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon paprika (optional, for color)
1/4 teaspoon kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Drain the pasta.
Meanwhile, in a blender, blend the cottage cheese, milk, cornstarch, shredded cheddar cheese, garlic powder, paprika, and kosher salt. Pour the cheese mixture into a skillet and heat for 5 minutes, until thickened. Once it is thickened, remove from the heat until the pasta finishes.
When the sauce is finished, add the cooked and drained pasta. Stir to combine. Taste and add a pinch of salt if necessary.
Serve immediately, or allow it to sit for a few minutes to absorb the sauce flavors (you can also transfer to a baking dish and bake for 15 minutes at 350°F for even more flavor). If desired, top with seasoned panko or breadcrumbs for a crunchy topping. Leftovers last up to 3 days refrigerated; reheat gently on the stovetop and add a splash of milk or pinch of salt if necessary.

Notes

*This recipe is easy to double for a crowd, then place in a 9 x 13 pan and bake for 15 minutes at 350°F .

Find it online: https://www.fancyfoodsshow.com/cottage-cheese-mac-and-cheese/