Pin I discovered this recipe on a Tuesday afternoon when my trainer mentioned I needed more protein but I was tired of chicken breasts. Standing in front of my pantry, I grabbed a container of cottage cheese—the same stuff my mom used for lasagna—and thought, why not blend it into something creamy? Twenty minutes later, I had a mac and cheese that tasted indulgent but made my muscles actually happy. It's become my go-to comfort meal that doesn't require apologies.
My roommate walked into the kitchen while I was whisking the sauce and asked what smelled so good. When I told him it was protein mac and cheese with cottage cheese, he laughed until he tasted it. He's made it three times since then, which says everything.
Ingredients
- High-protein pasta (300 g): Chickpea or lentil varieties add their own protein boost, but whole wheat works beautifully too—this isn't the time for regular white pasta if you're after real nutrition.
- Low-fat cottage cheese (300 g): The magic ingredient that sounds weird until you blend it smooth; it creates a sauce that's creamy without any graininess if you go long enough in the blender.
- Low-fat milk (120 ml): Just enough to help the blender do its work and give you the consistency you want—dairy or plant-based both work, though I prefer unsweetened almond milk.
- Sharp cheddar cheese (100 g): Don't skimp here; the sharpness cuts through and makes people think there's more cheese than there actually is.
- Parmesan cheese (40 g): Freshly grated is worth the two minutes—pre-grated has cellulose that changes the texture.
- Nutritional yeast (1 tbsp, optional): If you use it, you get an extra umami punch; skip it and the dish is still perfect, just slightly less complex.
- Cornstarch (1 tbsp): This is what keeps the sauce silky instead of breaking into something weird when heated—don't leave it out.
- Dijon mustard (1 tsp): A small amount that nobody identifies but everyone notices; it brightens everything without tasting like mustard.
- Garlic and onion powder (½ tsp each): Better than fresh here because they distribute evenly through the blended sauce.
- Black pepper and salt (¼ tsp each): Taste as you go because different cheeses bring different saltiness.
- Whole wheat breadcrumbs (20 g, optional): If you broil them, you get a textural contrast that somehow makes the whole thing feel fancier.
- Fresh parsley (1 tbsp): A small garnish that adds color and a hint of freshness so it doesn't feel heavy.
Instructions
- Get the pasta going:
- Boil your salted water and cook the pasta to al dente—this matters because it'll soften a bit more when you mix it with the hot sauce. Save that pasta water; you'll probably need it.
- Blend your sauce:
- While pasta cooks, throw cottage cheese, milk, both cheeses, and all the seasonings into a blender and let it run until it's completely smooth and glossy. This takes longer than you think—stop and scrape the sides if needed, but don't rush it.
- Heat gently and whisk:
- Pour the sauce into a saucepan over medium-low heat and whisk constantly as it warms up; this prevents lumps and helps it thicken evenly. Watch for it to bubble slightly around the edges, which means it's done—usually 3 to 5 minutes.
- Combine and coat:
- Add your drained pasta and toss for a minute so every piece gets coated and everything comes to the same temperature. If the sauce seems too thick, splash in a little pasta water and stir.
- Optional crunch (broiler method):
- Transfer to a baking dish, scatter breadcrumbs on top, and broil for 2 to 3 minutes until golden and crispy. Watch it closely so it doesn't burn.
- Finish and serve:
- Sprinkle with fresh parsley and serve right away while everything is hot and creamy.
Pin Last week my sister came over stressed about meal prep and I made her a bowl of this while we talked. Halfway through eating, she stopped mid-sentence and just smiled. Sometimes the best recipes are the ones that show people you're taking care of them.
Ways to Build on This
This recipe is a canvas if you want it to be. Stir in chopped rotisserie chicken and suddenly it's a complete meal in one bowl. Add steamed broccoli or peas for color and vegetables, or top it with crispy bacon. I've thrown in caramelized onions when I had time, and that version got requests for repeats. The sauce is forgiving enough that you can add what's in your fridge.
Tweaking the Flavor Profile
If you want a different direction, swap the cheddar for Gruyère and suddenly it's sophisticated—perfect for when you're feeding people who might judge. Monterey Jack makes it milder and more approachable for kids. A pinch of cayenne adds heat without overpowering, while a tiny bit of smoked paprika gives it a completely different vibe. I learned this through trial and error, mostly error, but now I know what each change does.
Storage and Reheating
This keeps in the fridge for three days and reheats gently on the stove with a splash of milk to loosen it back up. Cold it's fine, but warm is where it shines. Make a double batch on Sunday and you'll have lunch handled for half the week.
- Reheat on the stove over low heat, stirring often and adding milk a little at a time to get back to creamy.
- Microwave works but tends to make it slightly grainy, so I avoid it unless I'm desperate.
- Freeze it if you want, though the texture shifts slightly when thawed—still tasty, just a touch less silky.
Pin This recipe proved to me that eating for your goals doesn't have to taste like sacrifice. It's become the meal I make when I want to feel good about what I'm eating and still enjoy dinner.
Recipe Q&A
- → What type of pasta is best for this dish?
High-protein pasta like chickpea, lentil, or whole wheat varieties work well, adding nutrition and texture.
- → How does blending cottage cheese affect the sauce?
Blending cottage cheese creates a smooth, creamy texture that enriches the sauce without heaviness.
- → Can I use dairy-free milk alternatives here?
Yes, unsweetened plant-based milks like almond or oat milk offer a suitable creamy consistency.
- → Is adding breadcrumbs necessary?
Breadcrumbs are optional and add a crunchy topping when broiled, enhancing texture contrast.
- → How can I increase protein beyond the pasta and cheese?
Stir in cooked chicken breast or steamed broccoli for an extra protein and nutrient boost.