Save to Pinterest I discovered this version of mac and cheese entirely by accident one Tuesday night when I opened the fridge and found a container of cottage cheese that needed using. Instead of tossing it, I wondered what would happen if I blended it smooth and threw it into a sauce. That first bowl was a revelation—creamy, rich, and somehow lighter than the traditional butter-and-cream versions I'd made for years, yet packed with protein that actually kept me satisfied for hours.
My partner was skeptical when I served this for the first time—cottage cheese in pasta sauce sounded suspicious, I know. But watching his face change after that first forkful was pure satisfaction. He asked if we could have it again the next week, and now it's become our go-to when we want something that tastes indulgent but doesn't derail our health goals.
Ingredients
- High-protein pasta (300 g): Chickpea or lentil varieties add real substance and nutrients; regular whole wheat works beautifully too if that's what you have.
- Low-fat cottage cheese (300 g): The magic ingredient—make sure it's blended completely smooth or you'll feel graininess in every bite.
- Low-fat milk (120 ml): This thins the cottage cheese to sauce consistency; oat milk creates an especially creamy result.
- Sharp cheddar cheese (100 g): The sharpness cuts through the richness and prevents the sauce from tasting flat.
- Parmesan cheese (40 g): Freshly grated makes all the difference here—it melts faster and tastes more alive.
- Nutritional yeast (1 tbsp): Optional but worth it if you have it; adds umami depth and extra B vitamins.
- Cornstarch (1 tbsp): Prevents the sauce from breaking when heated and gives it body.
- Dijon mustard (1 tsp): A tiny amount brightens everything and brings out the cheese flavors.
- Garlic and onion powders (½ tsp each): These build a savory backbone without adding moisture.
- Black pepper and salt: Taste as you go—cottage cheese blends vary in saltiness.
- Breadcrumbs (20 g, optional): For broiling if you want texture contrast; whole wheat adds nuttiness.
- Fresh parsley (1 tbsp): A bright finish that makes it feel intentional rather than rushed.
Instructions
- Get the pasta going:
- Boil your water generously salted, cook the pasta until just al dente, then drain it while reserving that starchy cooking water—you'll need it to loosen the sauce if it seizes up.
- Blend the magic:
- Throw cottage cheese, milk, both cheeses, nutritional yeast if using, cornstarch, mustard, and all the seasonings into a blender and let it run until completely smooth and glossy. Any grittiness now becomes grittiness in your final dish.
- Heat gently and whisk:
- Pour the sauce into a saucepan over medium-low heat and whisk constantly—this prevents lumps and helps the cornstarch do its thickening job. You'll feel the sauce thicken under your whisk in about 3 to 5 minutes; stop before it bubbles hard.
- Marry pasta and sauce:
- Toss the drained pasta into the warm sauce and stir until every piece is coated, heating through for a minute or two. If it's thicker than you'd like, splash in some reserved pasta water.
- Optional broil for crunch:
- Spread everything into a baking dish, sprinkle breadcrumbs across the top, and slide under the broiler for 2 to 3 minutes until the crumbs turn golden brown and crispy.
- Finish and serve:
- Scatter fresh parsley over the top and serve while it's still steaming.
Save to Pinterest There was a moment last month when my mom came over after a stressful day at work, and I served her this without fanfare. She ate it slowly and quietly, then asked for seconds, and told me it was exactly what she needed—comfort food that didn't make her feel guilty. Moments like that remind me why I keep coming back to this recipe.
Making It Your Own
This sauce is genuinely forgiving once you understand the fundamentals. I've swapped the cheddar for Gruyère when I wanted something more sophisticated, and it shifted the whole personality of the dish without breaking anything. Monterey Jack leans into a creamier, milder direction. Some nights I add a pinch of cayenne for heat, or a tiny bit of smoked paprika for depth.
Protein Boosters
The beauty of this base is how easily you can build on it. Chopped rotisserie chicken stirred in at the end turns it into a complete dinner, or steamed broccoli florets work if you want to stay vegetarian. I've even added crispy bacon bits because some days call for that, and the cottage cheese sauce is neutral enough to celebrate rather than compete.
Storage and Next-Day Magic
This keeps beautifully for up to three days in the fridge, though the pasta does absorb the sauce as it sits. Reheat gently in a saucepan with a splash of milk to restore the creamy texture, or in the microwave in short bursts, stirring between each one. Some people claim leftovers are actually better the next day—the flavors seem to settle into something richer.
- Freeze cooked mac and cheese in portions for up to three months, though the texture shifts slightly when thawed.
- If serving cold as a salad, toss with a squeeze of lemon juice to brighten it up.
- Make the sauce ahead and store it separately from the pasta for maximum flexibility.
Save to Pinterest This dish proved to me that healthy eating and genuine comfort don't have to be enemies. It's become my answer when I want something that feels indulgent but keeps me feeling good.