Cottage Cheese Mac & Cheese

This mac and cheese has a secret: cottage cheese blended right into the sauce. You can't taste it. You can't see it. But it adds 38g of protein per serving and makes the sauce extra creamy.

I've been making this for years, and my kids STILL don't know it's healthy. (Don't tell them.)

Ingredients

• 1 lb elbow macaroni (or your favorite pasta shape)
• 2 cups low-fat cottage cheese
• 2 cups shredded sharp cheddar cheese
• 1 cup milk (any kind)
• 2 tablespoons butter
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Optional: 1/2 cup breadcrumbs + 2 tbsp melted butter for topping

Instructions

1. Cook the pasta. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. Blend the cottage cheese. While pasta cooks, add cottage cheese and milk to a blender. Blend until completely smooth - this is the key to the creamy texture without chunks. (About 60 seconds on high.)
3. Make the cheese sauce. In a large pot or skillet over medium heat, melt butter. Add the blended cottage cheese mixture and stir. Add Dijon mustard, garlic powder, and paprika.
4. Add the cheddar. Reduce heat to medium-low. Gradually add shredded cheddar, stirring constantly until melted and smooth. If sauce is too thick, add pasta water 2 tablespoons at a time until desired consistency.
5. Combine. Add drained pasta to the cheese sauce. Stir gently until all pasta is coated. Season with salt and pepper to taste.
6. Optional: Broil for a crispy top. Transfer to a baking dish, top with breadcrumbs mixed with melted butter, and broil for 2-3 minutes until golden. Watch carefully!
7. Serve immediately. Mac and cheese is best served right away while sauce is at peak creaminess.

Why This Recipe Works

This isn't just mac and cheese with a healthy spin. It's genuinely one of the best mac and cheese recipes I've ever made - healthy or not. Here's why:

The cottage cheese disappears. When blended smooth, cottage cheese becomes completely undetectable. No texture, no taste - just creaminess and protein.

The protein difference is massive.

• Regular mac and cheese: ~7g protein per serving
• This version: 38g protein per serving

That's 5 times more protein - the difference between feeling hungry again in an hour and feeling satisfied for hours.

The casein advantage. Cottage cheese is rich in casein protein, which digests slowly. This means sustained energy and longer-lasting satisfaction compared to fast-digesting proteins.

Real cheese flavor. You're still using real cheddar cheese, so you get that authentic cheesy taste. The cottage cheese adds creaminess and protein while the cheddar brings the flavor.

Variations to Try

Buffalo Chicken Mac: Add shredded rotisserie chicken and 2 tablespoons buffalo sauce. Top with blue cheese crumbles.

Broccoli Cheddar: Stir in 2 cups steamed broccoli florets. Classic comfort combo.

Taco Mac: Add cooked ground turkey seasoned with taco spices. Top with salsa, jalapeños, and extra cheese.

Mediterranean Style: Stir in sun-dried tomatoes, olives, and fresh basil. Use feta instead of breadcrumb topping.

Breakfast Mac: Top individual servings with a fried egg. The runny yolk becomes an extra sauce!

Meal Prep Tips

Batch cooking: This recipe makes 6 generous servings - perfect for meal prep. Store in individual containers for easy grab-and-go lunches.

Reheating: Add a splash of milk when reheating (microwave or stovetop) to restore the creamy consistency. Cheese sauce thickens as it cools, but milk brings it back.

Freezing: While mac and cheese can be frozen, the texture is best when fresh. If you freeze, thaw overnight in the fridge and reheat with extra milk.

Recipe developed for women over 40 who want comfort food that supports their protein goals. This mac and cheese proves you don't have to choose between delicious and nutritious. For more high-protein comfort food recipes, visit merinanutrition.com.