COTTAGE CHEESE RECIPES · FAMILY FAVORITES
This mac and cheese skips the flour-and-butter roux. Cottage cheese is blended with milk and seasonings into a smooth base, then sharp cheddar melts into it right in the pasta pot. It is creamy, familiar and has more protein than a classic stovetop version.
Jump to Recipe
- Serves
- 6
- Total time
- 25 minutes
- Pot
- 4 to 5 quarts
- Protein
- About 23 g per serving
- Method
- Stovetop, no roux
Why You’ll Love This Mac and Cheese
- No roux to watch. The blended cottage cheese thickens the sauce, so there is no flour to cook out.
- One pot. The sauce is made in the same pot the pasta cooked in.
- Kid-friendly flavor. Sharp cheddar leads, and the cottage cheese disappears once blended.
Ingredient Notes
Blend the cottage cheese with the milk until there are no curds left. Any curds you can see will stay grainy in the sauce.
Shred sharp cheddar from a block. Pre-shredded cheese has anti-caking starch that can make the sauce gritty.
Dry mustard and a little paprika sharpen the cheese flavor without tasting like either one.
The recipe card below lists every quantity in one place.
How to Make Cottage Cheese Mac and Cheese
Cook the pasta and blend the base
Boil the macaroni until just al dente and save some pasta water. Blend the cottage cheese, milk and seasonings until smooth.
Melt the cheese and stir in the pasta
Warm the blended base with butter over low heat, melt the cheddar in by handfuls, then fold in the macaroni.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Low heat keeps it smooth. Once the cheddar goes in, keep the burner on low. High heat makes the cheese oily and the cottage cheese grainy.
- Loosen before serving. The sauce thickens fast. Stir in reserved pasta water until it is as creamy as you like.
- Make it a full meal. Stir in 2 cups of cooked, diced chicken or steamed broccoli. They are not part of the nutrition estimate.
Substitutions and Variations
- Pasta shape: Shells, cavatappi or rotini all hold the sauce well. Use the same 12-ounce weight.
- Cheese: Swap up to half of the cheddar for Monterey Jack or Colby for a milder, stretchier sauce.
- Baked version: Spread it in a greased 8×8 dish, top with ½ cup more cheddar and bake at 375°F for 15 to 20 minutes, until bubbly. The extra cheese adds calories and protein.
Serving Suggestions
Serve it as a main with roasted broccoli or green beans, or as a side next to the sheet pan chicken and potatoes. For another cottage cheese pasta sauce, the cottage cheese chicken Alfredo uses the same blending method. The cheeseburger casserole with cottage cheese is a good pick when you want ground beef in the mix.
Storage, Reheating and Meal Prep
Refrigerate leftovers in a covered container within 2 hours. They keep for 3 to 4 days. Reheat with a splash of milk in the microwave or on the stove over low heat, stirring, until hot (165°F). Freezing is not recommended, because the sauce turns grainy.
Food safety: Refrigerate leftovers promptly and reheat them until steaming hot in the center.
Recipe Questions
Can I use a whisk instead of a blender?
The sauce will still taste good, but small curds will remain. A blender, food processor or immersion blender gives the smooth texture most people expect.
Cottage Cheese Mac and Cheese
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente according to the package. Scoop out ½ cup of the pasta water, then drain.
- While the pasta cooks, blend the cottage cheese, milk, dry mustard, garlic powder, paprika, salt and pepper until completely smooth.
- Return the empty pot to low heat and melt the butter. Pour in the blended sauce and stir for 1–2 minutes, until steaming. Do not let it boil.
- Add the cheddar a handful at a time, stirring until each addition melts, about 2 minutes total.
- Stir in the macaroni and cook on low for 1 minute. Add pasta water a little at a time until the sauce is creamy. Serve right away.