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My Mac and Cottage Cheese is So Good!
I’m all about adding cottage cheese in recipes lately and I’ve been loving it with pasta. I’ve made Lasagna with Cottage Cheese, Cottage Cheese Alfredo Pasta, and even a Creamy Tomato Cottage Cheese Pasta. My latest concoction is cottage cheese in mac and cheese and it did not disappoint!
The cottage cheese replaces about one cup of shredded cheese in this recipe, adding creaminess, a little saltiness, and a lot of protein. Plus, your kids will never know there’s cottage cheese in it—mine didn’t!
Ingredients You’ll Need
- Pasta: I like elbow macaroni, but you could also use small shells, penne, or cavatappi.
- Cottage cheese: Whole milk cottage cheese will have the best flavor, but you can use low-fat.
- Cornstarch: This is to thicken the sauce!
- Salt, pepper, mustard powder, and paprika: I keep the spices simple for this macaroni and cheese with cottage cheese. You could also add a pinch of cayenne or substitute a teaspoon of Dijon mustard for the mustard powder.
- Milk: I usually use whole milk, but 2% would be fine.
- Sharp white cheddar cheese: You can use shredded yellow cheddar cheese, too, or a mix! Just make sure you have 3 cups total.
Popular Additions
- Add vegetables. Mix in a cup or two of frozen peas and let thaw in the macaroni and cottage cheese. You could also add roasted broccoli!
- Make it spicy. Top the mac n cheese with cottage cheese with pickled jalapenos.
- Make it garlicky. Mix in chopped roasted garlic—as much or as little as you’d like.
- Add pesto. After cooking, stir in up to ½ cup of pesto.
How to Make Mac and Cheese with Cottage Cheese
My Best Cottage Cheese Mac and Cheese Tips
- Add the milk after blending the cottage cheese. This makes sure the cottage cheese gets super smooth before you mix in any extra liquid. If you add the milk too early, it can be harder to get that creamy texture we’re going for!
- Cook the pasta to al dente. You want the pasta to have some bite to it so it doesn’t get mushy! I would start trying the pasta 1-2 minutes before the package instructions say it’ll be done. It’ll cook more in the sauce.
- Reserve pasta water before draining the pasta. This salty liquid will help loosen the cheesy sauce!
- Use freshly grated cheese. Pre-shredded cheese usually has added starches that prevent it from melting smoothly.
What to Serve
Recipe Help & Common Questions
Kept in an airtight container in the fridge, the pasta will last for up to 3 days. I would recommend just reheating it in the microwave for a couple of minutes until warmed through.
I’ve done this before accidentally! I’d recommend just adding regular water to adjust the consistency of the sauce.
You could try adding a handful or two of extra shredded cheese to see if it will help thicken it. You could also add a teaspoon more of cornstarch, whisk, and heat.
More Mac and Cheese Recipes:
- Baked Macaroni and Cheese
- Broccoli Mac and Cheese
- Butternut Squash Mac and Cheese
- Cauliflower Mac and Cheese
- Mac & Cheese in a Mug
- Homemade Mac & Cheese
- Mac and Cheese Bites
More Cottage Cheese Pasta Recipes:
If you try this feel good Mac and Cottage Cheese recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Mac & Cottage Cheese
Ingredients
- 1 pound elbow macaroni or pasta of choice
- 1 cup whole milk cottage cheese
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- 1 cup milk
- 3 cups shredded sharp white cheddar cheese
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve ½ cup of the cooking water, drain and set aside.
- To the bowl of a food processor or blender, add the cottage cheese, cornstarch, salt, pepper, mustard powder, and paprika. Blend until smooth. Add the milk and pulse a few times to combine.
- Transfer the cottage cheese mixture to the same pot used to cook the pasta and heat over medium-high heat and bring to a low boil. Continue whisking until thickened, about 1 minute.
- Stir in the cheese and ¼ cup of the reserve pasta water until the cheese is melted. Add the cooked pasta and toss to fully coat. Add more pasta water to adjust if needed, and serve immediately.
Equipment
- Food Processor or high speed blender
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
