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Ultra-Creamy High-Protein Cottage Cheese Mac and Cheese (One-Pot Method)

A close-up of creamy cottage cheese mac and cheese served in a white bowl, topped with red pepper flakes.
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Make this creamy, high-protein cottage cheese mac and cheese in one pot for a quick, satisfying weeknight dinner that the whole family will enjoy.

Ingredients

Scale
  • 8 ounces elbow macaroni
  • 4 cups water
  • 1 teaspoon salt
  • 1 cup low-fat cottage cheese
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup milk (any kind)
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of paprika (optional, for color)

Instructions

  1. Place the elbow macaroni and water in a large saucepan or pot. Add the salt.
  2. Bring the water to a boil over high heat, then reduce heat to medium and cook the macaroni according to package directions until tender, about 8-10 minutes. Drain any excess water, leaving about 1/4 cup liquid in the pot.
  3. Reduce the heat to low. Add the cottage cheese, shredded cheddar cheese, milk, Parmesan cheese, garlic powder, black pepper, and paprika (if using) to the pot with the pasta.
  4. Stir constantly until the cheeses melt and the sauce becomes smooth and creamy. This usually takes 2 to 3 minutes.
  5. Taste the mac and cheese and add more salt or pepper if needed. Serve immediately for the best creamy texture.

Notes

  • For an extra boost of flavor, use a blend of sharp cheddar and Gruyère cheese.
  • If you prefer a thinner sauce, add milk one tablespoon at a time until you reach your desired consistency.
  • You can stir in 1/2 cup of frozen peas during the last minute of cooking for added vegetables.
  • If you want a baked version, transfer the mixture to a baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 15 minutes until bubbly.

Nutrition

Find it online: https://rosatasty.com/cottage-cheese-mac-and-cheese/