Cottage Cheese Mac and Cheese Recipe

5 from 1 vote

Cottage Cheese Mac and Cheese Recipe

This cottage cheese mac and cheese is packed with 17 grams of protein per serving! A high-protein recipe that tastes just as good as the classic version!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Servings: servings

Author: Laura

Cost: $8

Equipment

Ingredients

16 ounces elbow macaroni
1 ¼ cups whole milk
16 ounces cottage cheese (2 cups)
4 Tablespoons salted butter
2 Tablespoons all-purpose flour
¼ teaspoon fine sea salt
¼ teaspoon pepper
12 ounces cheddar cheese (shredded, 3 cups)

US Customary - Metric

Instructions

Cook macaroni in salted water according to package instructions. Drain, but do not rinse and set aside.
Then, in a blender, blend milk and cottage cheese until smooth.
Next melt the butter in a 5 quart saucepan.
Add the flour, salt and pepper and whisk to combine. Cook for 30 to 60 seconds, until the flour is bubbly and very lightly browned.
Pour in the blended cottage cheese mixture and whisk.
Cook over medium heat until the sauce is thickened, about 3-5 minutes
Turn off the heat and whisk in the cheese until melted.
Add the cooked macaroni and stir until combined.
Let cool slightly (sauce thickens as it cools)
Serve warm.

Notes

Note: it looks like a ton of sauce to start – but it thickens as it cools.

Ingredient Substitution Notes

Elbow macaroni. Use your favorite pasta shapes if you don't have macaroni. I recommend shells, wheels, etc. Gluten-free pasta works well too!
Whole Milk. I suggest half and half or 2% milk as the best substitutes.
Cottage cheese. full-fat cottage cheese is the best, but you can use any variety you prefer.
Salted Butter. unsalted butter woks well.
All-Purpose Flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour.
Cheddar Cheese. use your favorite - gouda, pepper jack, etc.

Store/Freeze

Store the leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

It will thicken as it cools, but will thin out again when it's reheated. Reheat it in the microwave or on the stovetop.

Nutrition