Save The first time I made this, my roommate walked into the kitchen and asked why I was putting cottage cheese in mac and cheese. She stood there watching the blender whir everything into this impossibly smooth sauce, and when I finally let her taste it, she literally went back for seconds and thirds. Now its the only way we make it in our apartment, and nobody believes theres an entire container of cottage cheese hidden in that velvety, cheesy goodness.
I made a huge batch of this for my friends potluck last month, and people kept asking what restaurant Id ordered it from. Watching them go quiet while eating, then slowly reaching for seconds, then thirds, that feeling of something so simple hitting so good.
Ingredients
- High-protein pasta: Chickpea and lentil pastas have come so far, but whole wheat works beautifully too, and the extra protein really makes this a complete meal
- Low-fat cottage cheese: This is the secret that makes the sauce impossibly creamy without being heavy, and when blended completely smooth, no one can guess its cottage cheese
- Sharp cheddar cheese: The sharpness matters here because it cuts through the cottage cheese flavor and gives you that real mac and cheese taste you remember
- Parmesan cheese: Freshly grated adds this salty, nutty depth that the pre-grated stuff just cant deliver
- Cornstarch or arrowroot: This little bit of thickener transforms the sauce from soup into something that actually clings to every single piece of pasta
- Dijon mustard: You wont taste it as mustard, but it wakes up all the cheese flavors and makes them taste more like themselves
- Garlic and onion powder: Use the good stuff if you can, because these two build that savory backbone that keeps each bite interesting
- Nutritional yeast: Totally optional, but if you have it, it adds this subtle savory depth that makes everything taste more expensive
- Breadcrumbs and parsley: The parsley isnt just for looks, it cuts through all that richness with this fresh brightness that surprises you
Instructions
- Get your pasta going:
- Boil a big pot of salted water and cook your pasta until its just al dente, then drain it but save at least half a cup of that starchy cooking water because youll want it later.
- Blend the sauce:
- Throw the cottage cheese, milk, both cheeses, cornstarch, mustard, garlic powder, onion powder, pepper, and salt into your blender and run it until its completely smooth, like really smooth, no graininess at all.
- Cook it down:
- Pour that beautiful orange mixture into a saucepan and warm it over medium-low heat, whisking constantly until it thickens up and just starts to bubble, about 3 to 5 minutes.
- Bring it together:
- Add your cooked pasta right into the sauce and toss it until every piece is coated, letting it heat through for a minute or two and thinning with that pasta water if its too thick.
- Make it crispy:
- If you want that baked mac and cheese experience, throw it in a baking dish, scatter breadcrumbs on top, and broil for 2 to 3 minutes until golden and crunch.
- Finish it:
- Serve it hot with some fresh parsley sprinkled on top, and watch people get genuinely excited about vegetables in cheese form.
Save My dad, who has been skeptical of every healthy food trend Ive ever tried, actually asked for the recipe after eating this. That man who survived on diner food and takeout his whole life, writing down cottage cheese measurements in his phone.
Make It Your Own
Sometimes I add steamed broccoli or chopped rotisserie chicken right at the end, and suddenly its this complete meal that needs nothing else. The sauce is generous enough to coat extra stuff without feeling skimpy.
Cheese Notes
Gruyère makes this feel fancy and slightly grown up, while Monterey Jack melts into this incredible gooeyness that kids go crazy for. Mix them if you want both worlds.
Timing Matters
This sauce thickens up fast as it cools, so get everything plated and served while its still that perfect pourable consistency. Leftovers reheat beautifully with a splash of milk.
- Double the sauce portion if youre feeding a crowd, because people always go back for more
- Keep the pasta water until youre sure you dont need it, because it saves dry pasta every time
- Broil watching constantly, because breadcrumbs go from golden to burned in seconds
Save Comfort food that actually makes you feel good afterwards, thats the kind of magic every kitchen needs.
Recipe Guide
- → What pasta works best for this dish?
High-protein pastas such as chickpea or lentil varieties complement the sauce well, providing additional nutrition and texture.
- → How can I achieve a creamy sauce consistency?
Blend the cottage cheese thoroughly with milk, cheeses, and spices until smooth, then gently heat while whisking to thicken evenly.
- → Can I customize the flavor profile?
Yes, swapping cheddar for Gruyère or Monterey Jack adds unique flavors, and adding a pinch of cayenne introduces subtle heat.
- → Is there a way to add a crunchy topping?
Sprinkle whole wheat breadcrumbs on top and briefly broil until golden brown for a delightful crunch.
- → How do I make this dish gluten-free?
Use gluten-free pasta and skip the breadcrumb topping or replace it with a gluten-free alternative.