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Creamy cottage cheese mac and cheese in a white bowl on a wooden table, overhead view

Cottage Cheese Mac and Cheese

Ultra-creamy, high-protein mac and cheese made with blended cottage cheese and freshly grated cheddar. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

For the pasta
  • 12 oz elbow macaroni or cavatappi
For the cottage cheese sauce
  • 2 cups full-fat cottage cheese
  • 1 cup sharp cheddar cheese, freshly grated from a block
  • ½ cup white cheddar or Gruyère, freshly grated from a block
  • ¼ cup Parmesan, freshly grated from a block
  • ¾–1 cup reserved pasta water
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dry mustard powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
Optional mix-ins
  • ½ cup frozen peas optional
  • 2 strips crispy bacon, crumbled optional
  • 1 tablespoon hot sauce (Frank's RedHot) optional

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente — about 1 minute less than the package directions. Before draining, scoop out 1 cup of pasta water. Drain the pasta.
  2. Add the cottage cheese to a blender or food processor. Blend on high for 30–60 seconds until completely smooth with no curds remaining. This is the key step — don't skip it.
  3. Pour the blended cottage cheese into a large saucepan or Dutch oven over medium-low heat. Add ¾ cup of the reserved pasta water and stir to combine.
  4. Add garlic powder, onion powder, smoked paprika, dry mustard, salt, and pepper. Stir well.
  5. Add the grated cheeses in two batches, stirring continuously over medium-low heat until melted and smooth, about 3–4 minutes. Do not let the sauce boil.
  6. Taste and adjust seasoning. If too thick, stir in additional pasta water a tablespoon at a time.
  7. Add the drained pasta (and frozen peas, if using) to the sauce. Fold gently until every piece is coated.
  8. Serve immediately topped with extra Parmesan, fresh chives, cracked black pepper, and a pinch of smoked paprika.

Notes

Always grate your own cheese from a block — pre-shredded cheese has anti-caking agents that cause grainy sauce.
Full-fat cottage cheese is strongly recommended.
Blending is non-negotiable — blend until completely smooth.
Keep heat at medium-low throughout.
Protein: ~28g per serving. Storage: up to 3 days, reheat with a splash of milk.