Save I was skeptical when my friend suggested blending cottage cheese into mac and cheese. It sounded odd, maybe even a little wrong. But one night after a long shift, I was craving comfort food without the guilt, so I gave it a try. The blender whirred, the sauce came together silky and pale, and when I tossed it with hot pasta and melted cheddar, I couldn't believe how creamy it was. I've been making it this way ever since.
The first time I made this for my kids, they devoured it without a single question. My youngest asked for seconds, and my oldest said it was better than the boxed stuff. I smiled and said nothing, letting them enjoy it. Later that week, my daughter caught me adding cottage cheese to the blender and just shrugged. She didn't care what was in it as long as it tasted that good.
Ingredients
- Elbow macaroni: Classic shape that holds the sauce in every curve, but shells or cavatappi work beautifully too.
- Low-fat cottage cheese: The secret star that adds creaminess and protein without heaviness, blend it well and no one will know.
- Milk: Thins the sauce just enough to make it pourable, use whatever you have on hand.
- Sharp cheddar cheese: Brings that tangy, familiar mac and cheese flavor we all crave.
- Parmesan cheese: Adds a nutty depth and a little extra saltiness that rounds everything out.
- Cream cheese: Just two tablespoons make the sauce impossibly silky.
- Garlic powder and onion powder: Quiet background flavors that make the whole dish taste more complete.
- Smoked paprika: Optional, but it adds a subtle warmth and a hint of something special.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil, then cook the macaroni until just tender. Drain it well and set it aside while you make the sauce.
- Blend the base:
- Toss the cottage cheese, milk, cream cheese, and spices into a blender and let it run until the mixture is completely smooth and creamy. This step is what makes the magic happen.
- Melt the cheese:
- Pour the blended sauce into a saucepan over medium-low heat, then stir in the cheddar and Parmesan until everything melts together. Keep the heat gentle so the sauce stays silky and doesn't break.
- Combine and serve:
- Add the drained pasta to the sauce and toss until every piece is coated. Taste it, adjust the salt if needed, and serve it warm with a sprinkle of chives or breadcrumbs on top.
Save There was a night last winter when I made a double batch of this and brought half to my neighbor who just had a baby. She texted me later saying it was the first real meal she'd had in days that didn't come from a box. That's when I realized this recipe wasn't just about protein or shortcuts. It was about feeding people you care about, simply and well.
Ways to Make It Your Own
I love stirring in cooked chicken or roasted broccoli when I want it to feel more like a full meal. My husband likes it with a handful of frozen peas tossed in at the end. Sometimes I swap the cheddar for Gruyère when I'm feeling fancy, and it turns into something you'd order at a bistro. The base is forgiving, so play around with what sounds good to you.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk and warm it gently on the stove, stirring often. The microwave works too, but go low and slow so the sauce doesn't split. It thickens as it sits, so don't be afraid to loosen it up a little.
Little Things That Help
I used to skip the cream cheese thinking it wouldn't matter, but it really does make the sauce smoother and richer. If you want a crispy top, transfer everything to a baking dish, sprinkle breadcrumbs and a little extra cheese on top, and broil it for a few minutes. And if you're cooking for someone who's gluten-free, just swap in your favorite gluten-free pasta.
- Reserve a little pasta water before draining in case you need to thin the sauce later.
- Freshly grated cheese melts better than pre-shredded, which often has anti-caking agents.
- Let the pasta cool for a minute before tossing so the sauce doesn't get too thin.
Save This dish has become one of those recipes I make without thinking, the kind that feels like a hug in a bowl. I hope it becomes that for you too.
Recipe FAQs
- → How do I make the sauce creamy and smooth?
Blend the cottage cheese with milk and cream cheese until fully smooth before gently heating and melting in shredded cheddar and Parmesan.
- → Can I use different types of pasta?
Yes, short pasta shapes like elbow macaroni work best, but other short varieties can be substituted equally well.
- → What toppings enhance this dish?
Chopped chives or parsley add freshness, while toasted breadcrumbs bring a crunchy contrast.
- → How can I add more protein?
Stir in cooked chicken or peas after tossing the pasta with the sauce for extra protein and texture variety.
- → Is there a gluten-free option?
Yes, swap standard pasta for certified gluten-free pasta to accommodate gluten-free dietary needs.