Cottage Cheese Mac and Cheese - High Protein & Low Calorie Mac n Cheese

Ingredients

• 8 oz Elbow Pasta (regular wheat pasta; can substitute gluten‑free pasta)
• 1 cup Cottage Cheese (whole‑milk (4%) for best creaminess)
• 0.5 cup Milk (4% whole milk)
• 4 oz Sharp Cheddar Cheese (shredded)
• 2 oz Parmesan Cheese (freshly grated)
• 1 tablespoon Cornstarch (for thickening the sauce)
• 0.25 teaspoon Black Pepper (ground)
• 0.5 teaspoon Garlic Powder (ground)
• 0.25 teaspoon Paprika (sweet paprika)
• pinch Nutmeg (freshly grated if possible)
• pinch Cayenne Pepper (optional for heat)
• 1 tablespoon Butter (softened, for greasing the casserole dish)
• 0.5 cup Panko Breadcrumbs (Japanese style, adds crunch)
• 1 oz Shredded Cheddar or Parmesan Cheese (topping) (adds a golden crust)

Instructions

1. Cook the Pasta

   Fill a medium pot with water, add enough salt to taste like the sea, bring to a boil, add 8 oz elbow pasta, and cook until al dente, about 12–13 minutes.

   Time: PT13M

   Temperature: boiling

2. Reserve Pasta Water and Drain

   Before draining, scoop out 2–3 tablespoons of the hot pasta water and set aside, then drain the pasta in a colander. Do not rinse.

   Time: PT2M

3. Blend the Cheese Sauce

   In a blender or food processor combine 1 cup cottage cheese, ½ cup milk, 4 oz shredded sharp cheddar, 2 oz grated Parmesan, 1 Tbsp cornstarch, ¼ tsp black pepper, ½ tsp garlic powder, ¼ tsp paprika, a pinch of nutmeg, and an optional pinch of cayenne. Blend until completely smooth, about 30–40 seconds.

   Time: PT5M

4. Thicken the Sauce

   Return the blended mixture to the same pot, set heat to medium‑low, and stir with a wooden spoon for 1–1½ minutes until the sauce thickens slightly and the cornstarch is fully cooked.

   Time: PT2M

   Temperature: medium low

5. Combine Pasta and Sauce

   Add the drained pasta back into the pot, toss to coat evenly. If the sauce looks too thick, stir in the reserved pasta water a tablespoon at a time until desired consistency is reached.

   Time: PT2M

6. Prepare the Casserole Dish

   Brush the 8×8‑inch casserole dish with softened butter, ensuring the bottom and sides are lightly coated.

   Time: PT3M

7. Assemble for Baking

   Transfer the mac and cheese mixture into the prepared dish, sprinkle the top with 1 oz shredded cheddar or Parmesan and ½ cup panko breadcrumbs for a crunchy crust.

   Time: PT2M

8. Bake

   Preheat the oven to 375°F (190°C). Bake the casserole for 15 minutes, or until the top is lightly browned and the sauce is bubbling.

   Time: PT15M

   Temperature: 375°F

9. Serve or Store

   Remove from oven, let rest 5 minutes, then serve. Leftovers can be refrigerated or frozen (see storage).

   Time: PT5M

Nutrition Facts

Calories

552

Protein

27 g

Carbohydrates

36 g

Fat

17 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Elbow Pasta: corkscrew pasta, small shells, any small pasta shape
• Instead of Cottage Cheese: low‑fat cottage cheese, ricotta cheese
• Instead of Milk: unsweetened almond milk, any milk you prefer
• Instead of Sharp Cheddar Cheese: mild cheddar, Gruyère, aged Gouda
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Cornstarch: arrowroot powder, all‑purpose flour (use double amount)
• Instead of Garlic Powder: fresh minced garlic (use 1 clove)
• Instead of Paprika: smoked paprika, cayenne (use less)
• Instead of Nutmeg: ground nutmeg
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Butter: margarine, olive oil spray
• Instead of Panko Breadcrumbs: regular breadcrumbs, crushed cornflakes
• Instead of Shredded Cheddar or Parmesan Cheese (topping): extra sharp cheddar, Gruyère

Equipment Needed

• Medium‑sized Pot
• Colander
• Blender or Food Processor
• Wooden Spoon
• 8×8‑inch Casserole Dish
• Oven
• Measuring Cups and Spoons
• Butter Brush (optional)

Critical Steps — Do Not Skip

• Cook pasta al dente and reserve pasta water.
• Blend cottage cheese sauce until completely smooth.
• Cook the cornstarch in the sauce to eliminate raw taste.
• Adjust sauce consistency with reserved pasta water if needed.
• Bake until the topping is golden and the sauce is bubbling.

Chef Tips from the Video

• Use full‑fat cottage cheese for the richest texture; low‑fat versions can make the sauce watery.
• Grate the cheeses fresh for better melt and flavor.
• Toast the panko breadcrumbs lightly in a dry pan before sprinkling for extra crunch.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat covered, adding a splash of milk.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the mac and cheese in the casserole dish, cover tightly, and refrigerate up to 24 hours before baking. Add the cheese and breadcrumbs just before baking.
• For freezer‑friendly make‑ahead, assemble, cover, and freeze raw; bake from frozen adding 5‑10 minutes to the bake time.

Frequently Asked Questions