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Full of the creamy and cheesy texture you'd expect, this cottage cheese macaroni and cheese recipe is always a winner.

My kids LOVE cottage cheese mac and cheese. While they’d never eat cottage cheese plain, they’re in love with this recipe. High praise = a must make!

Mac and Cottage Cheese

Mac and cheese is the perfect vessel to add more protein to my kids’ day, and this creamy recipe proves it!

Just as my cottage cheese lasagna, I’ve made this mac and cheese many times, and no one is the wiser, so don’t be surprised when they load up their plates and make this pasta the main dinner attraction.

The Benefits of Cottage Cheese

Cottage cheese is trending now, and for good reason! The list of nutritional benefits of eating cottage cheese is long. It’s high in protein, vitamin B12, calcium, selenium, phosphorus, and other minerals. Due to its mild flavor, it is easy to use in all kinds of recipes, from sweet baked goods to this delicious mac and cheese.

Ingredients & Substitutions

While macaroni is the classic choice, you can use any short pasta you like. For the sauce, you’ll need shredded sharp cheddar cheese for an intense cheesy flavor (regular cheddar cheese also works), cottage cheese (full-fat yields a creamier texture than low-fat), milk, a little cornstarch to thicken the sauce, and simple seasonings.

How to Make Cottage Cheese Mac and Cheese

Turning classic mac and cheese into a high-protein pasta dinner only requires a quick extra step to blend cottage cheese and turn it into a smooth cheesy sauce. Watch the video in the recipe card below for more tips and tricks. But first, here’s how this awesome meal comes together:

Cook the pasta and, once done, reserve some pasta water. You’ll use it later to thin out the cheesy sauce until you reach your perfect consistency.
Blend the cottage cheese with the milk and the seasonings for a smooth sauce. This allows the cottage cheese to “disappear” into the recipe.
Make the sauce by pouring the blended mix into the pasta pot and adding the shredded cheese. Stir to melt the cheese while you heat it up.
Combine the macaroni with the cottage cheese sauce in the pot. If the consistency is too thick, use the reserved pasta water to thin it out until you get the consistency you like.

Does Cottage Cheese Melt in Pasta?

If you add non-blended cottage cheese directly into the pasta pot, it won’t melt. To get the smooth and creamy mac and cheese we all love, blend the cottage cheese along with the milk in the blender. It takes a few seconds, and the result is a smooth cheese sauce that adds protein to your pasta bowl.

Storing Leftovers

Leftovers make great thermos lunches the next day and solve dinners on busy nights, so first, allow the mac and cheese to cool down before placing it in an airtight container in the fridge for 3 to 4 days.

To reheat, add a couple of tablespoons of milk to make them creamy again. Microwave until warmed through, stopping a few times to stir.

top view of a pot of mac and cottage cheese

How to Serve Mac & Cottage Cheese

Mac and cottage cheese is a hearty meal you can eat as it is or serve as a creamy side for baked chicken pieces or turkey burgers. I love to enjoy this pasta with a vegetable side, such as an everyday side salad or quick pan asparagus. And don’t forget to add your favorite mac and cheese toppings!

Cottage Cheese Mac & Cheese (22g Protein)

close up of cottage cheese mac and cheese

Servings: 4

Prep Time: 5

Cook Time: 15

Total Time: 20

Full of the creamy and cheesy texture you'd expect, this cottage cheese macaroni and cheese recipe is always a winner.

4.94 from 43 votes

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Watch how it’s made:

Ingredients

8 ounces macaroni pasta, 2 cups
1 cup shreddedcheddar cheese
1 cup cottage cheese
½ cup milk, any
Pinch salt & pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
2 teaspoons cornstarch

Instructions

Cook the pasta:

Cook the pasta according to package directions. Reserve ¼ cup of pasta water, drain it, and set it aside.

Make the sauce:

Blend the cottage cheese, milk, seasonings, and cornstarch until smooth. You'll add the cheddar later.
Pour the sauce into the pot (without the pasta), add the shredded cheese, and heat it up over medium-low heat, stirring to melt the cheese. When the sauce begins to simmer and the cheese has melted, it's ready. Reduce the heat to the lowest setting.
Add the pasta back into the pot and mix with the cheese sauce. If the sauce is too thick to your liking, add a bit of the reserved pasta water and mix. Serve warm.

Storage:

Once cooled, refrigerate leftovers. To reheat, add a couple of tablespoons of milk or water to reconstitute the sauce and microwave until warm, stopping a few times to stir.