Name: Protein Cottage Cheese Mac and Cheese Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz dry higher fiber macaroni elbows; Salt for pasta water (to taste); 1 cup cottage cheese; ⅓ cup milk; ⅓ cup nutritional yeast; 1 cup cheddar cheese, shredded; ¼ tsp garlic powder; ⅛ tsp paprika; ¼ tsp black pepper; ⅛ tsp onion powder; 2 tbsp reserved pasta water; 1 tbsp corn starch

Jump to Recipe· 3.9 from 12 reviews

I absolutely adore this Protein Cottage Cheese Mac and Cheese Recipe because it combines the creamy comfort of mac and cheese with a powerful protein boost from cottage cheese, making it both satisfying and nourishing. The blend of sharp cheddar and nutritional yeast creates a rich, cheesy flavor that feels indulgent yet guilt-free. I love how this recipe delivers a velvety sauce without relying on heavy cream or excessive cheese, which means I can enjoy my favorite comfort food anytime I want without the usual heaviness.

Why You’ll Love This Protein Cottage Cheese Mac and Cheese Recipe

Whenever I whip up this Protein Cottage Cheese Mac and Cheese Recipe, I’m blown away by how creamy and flavorful it turns out despite using simple, wholesome ingredients. The nutritional yeast adds that classic savory depth, almost like a secret ingredient, while the blend of spices—paprika, garlic, onion powder, and black pepper—gives it just the right little kick. The texture is smooth and luscious, complemented perfectly by the bite of the elbow macaroni. I’ve found myself craving it on chilly nights or anytime I need a cozy meal that’s also good for me.

Another reason this recipe holds a special place in my kitchen is how ridiculously easy it is to prepare. I love that I can boil some pasta, blend a handful of ingredients for the sauce, and have dinner ready in about 25 minutes with very little fuss. It feels like a “cheat” meal but with all the benefits of home-cooked goodness. Plus, it’s incredibly versatile – perfect for a quick family dinner, meal prep lunches, or even impressing friends with a healthier spin on a classic dish. Honestly, this recipe stands out because it doesn’t compromise on flavor or nutrition, and that’s a winning combo for me every time.

Ingredients You’ll Need

The image shows seven white bowls and one clear glass cup on a white marbled surface. Starting from the top, there is a white bowl filled with white cottage cheese that has a soft, lumpy texture. To its right is a white bowl filled with uncooked elbow macaroni, which are light yellow and smooth. Below the cottage cheese, there is a glass measuring cup with a small amount of white liquid and a little red powder settled at the bottom. To the left of the macaroni, a white bowl holds a yellow powder, likely cheese powder, with a fine texture. Below that is a small white bowl containing a mixture of two powders — one light-colored and one red. Next to it is another small white bowl with white powder, likely flour or cornstarch. At the bottom right, a white bowl contains shredded orange and white cheese. Lastly, in the bottom left corner, there is a small clear glass cup filled with water. The arrangement is neat and placed on a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Before you start, gather these simple but essential ingredients. Each one plays a big part in delivering the creamy texture, cheesy flavor, and protein punch that make this dish unforgettable.

8 oz dry higher fiber macaroni elbows: These provide the perfect bite and extra fiber to keep things wholesome.
1 cup cottage cheese: The star ingredient that bumps up protein and creates creamy richness without heaviness.
⅓ cup milk: I like using milk to thin out the sauce just enough, making it silky without watering it down.
⅓ cup nutritional yeast: Adds a nutty, cheesy flavor that supplements the cheddar perfectly.
1 cup shredded cheddar cheese: Offers that classic mac and cheese tang and melty texture.
¼ tsp garlic powder: Gives a gentle savory background that I find really enhances the overall flavor.
⅛ tsp paprika: Adds warmth and a subtle smoky note to lift the dish.
¼ tsp black pepper: Provides a little bit of heat to balance the creaminess.
⅛ tsp onion powder: Complements the garlic and deepens the savory notes.
2 tbsp reserved pasta water: This starchy liquid helps the sauce thicken beautifully when combined with cornstarch.
1 tbsp corn starch: The secret weapon to achieving that perfect creamy consistency without lumps.

Directions

Step 1: Bring a large pot of salted water to a boil and cook the macaroni elbows according to the package directions until al dente. Be sure to reserve 2 tablespoons of the pasta water before draining the noodles, then set both aside.

Step 2: In a blender, combine the cottage cheese, milk, nutritional yeast, shredded cheddar cheese, garlic powder, paprika, black pepper, and onion powder. Blend everything together until the sauce is completely smooth and creamy, which usually takes about 30 seconds.

Step 3: In a small bowl, whisk together the reserved pasta water and cornstarch until fully dissolved. This step is crucial to help thicken the sauce later on.

Step 4: Pour the blended cheese sauce into a small pan and heat it over medium heat. Keep an eye on it and gently bring it up to a simmer. Once simmering, slowly whisk in the cornstarch-water mixture and continue cooking, stirring constantly, for about 5 minutes. You’ll notice the sauce starting to thicken – that’s the perfect signal to lower the heat. If you want it cheesier, now is the time to stir in a little extra shredded cheddar.

Step 5: Add the drained macaroni directly into the thickened sauce. Stir everything together until all the noodles are evenly coated in cheesy goodness. Serve immediately and enjoy!

Servings and Timing

This Protein Cottage Cheese Mac and Cheese Recipe serves 4 hearty portions—perfect for a family dinner or leftovers for the next day. Prep time is about 5 minutes, mostly hands-on gathering and measuring ingredients. Cooking the pasta and thickening the sauce take roughly 15–20 minutes, so your total time from start to finish is around 25 minutes. There’s no resting or cooling time needed; I recommend serving it warm and fresh off the stove for the best comfort and texture.

How to Serve This Protein Cottage Cheese Mac and Cheese Recipe

A white bowl sits on a white marbled surface, filled halfway with light golden creamy macaroni pasta showing soft curls and a smooth texture. On one side of the bowl, bright green broccoli florets with a rough, bumpy texture add a fresh contrast. A silver spoon is partially buried in the pasta with its handle resting on the bowl’s edge. In the background, a blue pan containing more creamy macaroni is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

When I serve this Protein Cottage Cheese Mac and Cheese Recipe, I like to keep it simple but satisfying. It pairs beautifully with a crisp green salad dressed in lemon vinaigrette or steamed veggies like broccoli or green beans to add a fresh, crunchy contrast to the creamy pasta. For something a bit heartier, roasted chicken or grilled sausage are fantastic partners that bring some savory balance to the meal.

For presentation, I often sprinkle a little extra paprika or freshly chopped parsley on top to add a pop of color. If I’m serving guests, I like to dish it into small ramekins and broil the top lightly for a minute or two to get a golden crust—it always impresses! This dish is best enjoyed warm or hot, straight from the pot, but it also holds up nicely if it cools a bit, making it versatile for casual dinners or weeknight meal prep.

As for drinks, I love pairing this mac and cheese with a crisp white wine like Sauvignon Blanc or a light, fruity rosé. For non-alcoholic options, a sparkling water with a splash of lemon or iced tea works wonders to cut through the richness while keeping the palate refreshed. This dish is such a crowd-pleaser, perfect for cozy family dinners, casual parties, or anytime you need your comfort food fix with a nutritious boost.

Variations

I’m always experimenting with ways to give this Protein Cottage Cheese Mac and Cheese Recipe a new twist. One simple swap I like is using gluten-free pasta to make it accessible for anyone avoiding gluten; it doesn’t compromise the flavor or texture at all. For a vegan take, I’ve had good results replacing the cheddar with vegan cheese and using a plant-based milk, along with a thicker cottage cheese alternative like blended silken tofu mixed with nutritional yeast for that creamy consistency.

If you’re in the mood for a bolder flavor, try stirring in some sautéed mushrooms, caramelized onions, or roasted red peppers right before serving. These add an earthy depth that complements the cheesy sauce beautifully. You could also throw in cooked chicken or turkey bacon for extra protein if you want a heartier meal. For a bit of spice, a pinch of cayenne or some chopped jalapeños can liven things up perfectly.

I’ve also tried baking this mac and cheese: after mixing the pasta with the sauce, I transfer everything to a buttered casserole dish, top with extra shredded cheddar and breadcrumbs, and bake at 375°F for about 20 minutes until bubbly and golden on top. It’s an indulgent variation and makes for great leftovers too!

Storage and Reheating

Storing Leftovers

When I have leftovers of this Protein Cottage Cheese Mac and Cheese Recipe, I store them in an airtight container in the refrigerator. Glass containers with lids work wonderfully and help keep the flavors fresh. The leftovers usually stay tasty for up to 3 days, which makes it a great dish for meal prepping or easy lunches.

Freezing

I’ve frozen this mac and cheese a couple of times with decent results. To freeze, portion the cooled mac and cheese into freezer-safe containers or heavy-duty ziplock bags, pressing out as much air as possible before sealing. It’s best consumed within 1 to 2 months for optimal taste and texture. When thawing, I recommend moving it to the fridge overnight instead of quick defrost to slow down moisture loss and keep the sauce creamy.

Reheating

When reheating, I prefer warming it gently on the stove over low heat, stirring frequently and adding a splash of milk if necessary to bring back that silky smooth texture. Avoid microwaving straight from frozen as it can make the sauce separate or get rubbery. If using a microwave, heat in short intervals while stirring between to ensure even warming. This way, the mac and cheese tastes almost as fresh as when you first made it.

FAQs

Can I use regular cheese instead of nutritional yeast?

Absolutely! Nutritional yeast adds a nice cheesy, nutty depth and some extra nutrients, but if you don’t have it on hand, you can simply increase the shredded cheddar or try other cheeses like Parmesan or Gruyère to boost flavor. The dish will still taste delicious.

Is this recipe suitable for a low-carb diet?

This recipe uses higher fiber pasta to increase nutritional value, but it still contains carbohydrates from the pasta. For a low-carb option, you might try swapping pasta for spiralized zucchini or cauliflower rice, though the texture and experience will be different but still enjoyable.

Can I make this recipe dairy-free?

Yes, by using plant-based milk, vegan cheese alternatives, and replacing cottage cheese with blended silken tofu mixed with nutritional yeast, you can enjoy a dairy-free version. The flavor and texture won’t be identical but still satisfying.

What’s the best way to thicken the sauce if I don’t have cornstarch?

If cornstarch isn’t available, you can use all-purpose flour or arrowroot powder in equal amounts as a thickener. Just make sure to mix it with cold water first to prevent lumps before adding it to the hot sauce.

Can I add vegetables or meat directly into the mac and cheese?

Definitely! This recipe is very versatile. Adding sautéed vegetables like spinach, mushrooms, or roasted tomatoes or pre-cooked meats like shredded chicken, bacon, or sausage will make it a more complete meal and add exciting flavors and textures.

Conclusion

If you’re craving a comforting, protein-packed twist on classic mac and cheese, this Protein Cottage Cheese Mac and Cheese Recipe is your new best friend in the kitchen. It’s quick to make, packed with flavor, and totally satisfying without the heaviness. I really encourage you to give it a try—you might just discover your favorite way to enjoy cheesy pasta with a healthier edge. Trust me, it’s a recipe you’ll want to make again and again!