0 from 6 votes
Cottage Cheese Mac and Cheese
Cottage Cheese Mac and Cheese is a delicious twist on classic comfort food! It's a high protein mac and cheese with a creamy texture that's ready in 20 minutes. Easy to make and a healthy weeknight dinner for the whole family. Gluten free friendly.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 8
Calories: 727 kcal
Course:
Dinner
Ingredients
- 16 oz short pasta I used large elbows
- 1 cup cottage cheese I used 4% milkfat
- 2 cups milk I used unsweetened cashew milk, but another dairy free or 2% milk works
- 2 cups shredded cheddar cheese used from a block
- 1 tablespoon cornstarch (see notes)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon paprika optional, but adds a touch of color and flavor
- 1 tsp granulated sugar (taste test, see notes)
- red pepper flakes or cracked black pepper for serving
Instructions
- Cook pasta according to package directions, al dente.
- Meanwhile, start the cottage cheese sauce: In a blender or food processor, add the cottage cheese, milk, shredded cheese, cornstarch, salt, and paprika (do not add sugar). Blend until smooth, about 20-30 seconds.
- Heat sauce: Pour cheese sauce into a large skillet over medium heat. Stir continuously until cheese is melted and sauce begins to thicken, do not let boil. Remove from heat.
- Add pasta to sauce: Add drained pasta to sauce and stir to combine. Taste test and adjust spices to your liking. Add sugar here if you'd like and stir again to fully combine.
- Serve warm and enjoy!
Cup of Yum
Notes
- SUGAR: Because I used cashew milk in this recipe to lighten up the dairy portion of the ingredients, I added 1 teaspoon of granulated sugar to help balance it out. If you use dairy milk, you likely won’t need the sugar. Please taste test before adding!
- Because I used cashew milk in this recipe to lighten up the dairy portion of the ingredients, I added 1 teaspoon of granulated sugar to help balance it out. If you use dairy milk, you likely won’t need the sugar. Please taste test before adding!
- CORNSTARCH: If you don’t have cornstarch, flour will work in a pinch.
- CORNSTARCH: If you don’t have cornstarch, flour will work in a pinch.
- STORAGE: Leftover mac n cheese cottage cheese can be stored in an airtight container in the fridge for 4 days.
- REHEAT: Reheat in a large skillet over medium to low heat until warm, about 10 minutes. If the sauce looks thick, add a splash of milk to bring it back to the creamy sauce consistency.
Nutrition Information
Calories
727kcal
(36%)
Carbohydrates
91g
(30%)
Protein
34g
(68%)
Fat
24g
(37%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
65mg
(22%)
Sodium
913mg
(38%)
Potassium
354mg
(10%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
701IU
(14%)
Calcium
467mg
(47%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 727
% Daily Value*
| Calories | 727kcal | 36% |
| Carbohydrates | 91g | 30% |
| Protein | 34g | 68% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 913mg | 38% |
| Potassium | 354mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 701IU | 14% |
| Calcium | 467mg | 47% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.