This 5-ingredient creamy, high-protein cottage cheese mac and cheese cooks up in less than 20 minutes and is made in one pot! Cottage cheese gives this comforting weeknight meal 20 grams of protein per serving. A family-friendly meal that is loved by kids and adults alike.
Cravings for heartier dinners come with the arrival of fall. Creamy, comforting pasta dishes fit the bill in the cooler months of the year, and mac and cheese is always a winner.
I have a couple of macaroni and cheese recipes already: this Butternut Squash Mac and Cheese with Buffalo Tofu and this White Bean Mac and Cheese.
I wanted to create something much simpler to prepare than those earlier recipes. As a mom, I’m all about simple, high-protein, family friendly recipes these days.
Because I love cottage cheese, I got to thinking about how I might be able to incorporate it into some one pot pasta dishes this fall and winter. First on the agenda was this creamy one-pot cottage cheese macaroni and cheese!
I’m so happy with how it turned out and I have a feeling you are going to love it. It’s cozy, comforting, and packed with flavour. Unlike many of the recipes I’ve come across, this one does not require a blender. The sauce is made right in the pot, first by cooking the pasta in a mix of water, milk, and seasonings, then adding cheddar cheese and cottage cheese. The fewer dishes I have to wash now, the better!
Jump to:
Why You’ll Love This Recipe
- Easy to make: This mac and cheese is super simple to prepare because it only requires one pot. I love one pot pastas because there is no need to strain the noodles and you’ll only dirty one pot. Plus, they’re extra creamy because the starchy cooking water stays in the dish.
- High in protein: Cottage cheese adds a nice boost of protein to a dish that would already contain a fair bit of protein thanks to the milk and cheddar cheese.
- Flavourful: Full of flavour thanks to simple yet ample amounts of seasonings: Salt, pepper, and garlic powder.
- Kid-Friendly: Kids love mac and cheese, and they gobble this particular one right up.
- Big batch: If you’re serving a crowd, you’ll love knowing that this makes a big batch, enough for eight servings as a main course or ten to twelve servings as a side dish.
Ingredients
Below is a list of ingredients you’ll need to make this recipe. Scroll down to the recipe card for exact quantities.
- Macaroni: Plain macaroni or gluten-free macaroni- your choice! You can actually use any short-cut pasta, but I kept it traditional with macaroni. Cavatappi would also be great if you can find it.
- Milk: Whole milk works best but 2 percent will do.
- Seasonings: Garlic powder, sea salt, and freshly ground pepper are the only seasonings you’ll need. Keeping the seasonings to a minimum really allows the tangy, salty cottage cheese flavour to shine through.
- Cheddar Cheese: I do not recommend pre-shredded cheddar cheese, as it contains anti-caking agents that could cause the sauce to separate. Freshly grated cheddar cheese is the way to go in this recipe!
- Cottage Cheese: If you live in the US, full fat Good Culture cottage cheese is your best bet as it doesn’t contain any fillers or gums that could cause the sauce to separate. I am in Canada and it’s virtually impossible to find brands that don’t contain fillers or gums so I used Organic Meadow brand 2% milk fat. It worked for me and did not cause the sauce to separate but I make sure to add it at the very end and only heat it lightly.
- Peas: Optional but they add a nice pop of colour. Small broccoli florets are also an option.
Instructions
How to make the best cottage cheese mac and cheese in a few easy steps:
- Step 1: In a large pot, stir together macaroni, 2 ½ cups of water, milk, garlic powder, salt, and pepper. Bring to a boil over medium-high heat, stirring often.
- Step 2: Once boiling, reduce heat to medium and maintain a steady simmer. You’ll need to stir almost constantly to prevent the pasta from sticking to the bottom of the pot.
- Step 3: Cook just until the pasta is a firm al dente. It will continue cooking for the next few minutes in its cooking liquid. (DO NOT STRAIN). Turn down heat to low. Mix in the cheddar cheese, peas, and cottage cheese, stirring after each addition.
- Step 4: Once the cheese has melted into the sauce, enjoy immediately.
Hint: It is very important to stir the pasta almost constantly while it is cooking; otherwise, it will stick to the bottom of the pot.
Want to save this post?
Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!
Serving Suggestions
This creamy, hearty pasta dish pairs well with a crisp green salad or kale sautéed with garlic, walnuts, and cranberries. If serving it as part of a more elaborate meal, it would go very well with this Roasted Beet and Pecan Salad.
To increase the protein content of the meal, I like to serve it as a side dish with grilled chicken. It would also make a lovely Thanksgiving side dish alongside turkey and salad.
Substitutions
- Macaroni – Any short cut of pasta will work. Think fusilli, rotini, penne, or cavatappi.
- Peas – You can use broccoli florets, chopped very small. Add them in the last few minutes of cooking the pasta.
- Cheddar – Cheddar is traditional in a mac and cheese and definitely my favourite, but feel free to experiment with different varieties like gouda, gruyere, and Monterey Jack.
Variations
- Spicy – add a few tablespoons of Buffalo sauce, a couple pinches of hot red pepper flakes, or some pickled jalapeños.
- Mexican-Inspired: Use Monterey Jack cheese instead of cheddar. Add 2 teaspoons of chili powder along with the other seasonings. Omit the peas and stir in 1 ½ cups cooked black beans. Top with avocado and salsa!
- Extra Protein: Mix in cooked, slice chicken breast or shredded rotisserie chicken for some extra protein.
- Vegan: There is lots of dairy in this recipe so if you are looking to make a vegan mac and cheese, I highly recommend trying this Butternut Squash Mac and Cheese.
Equipment
- Large pot: You’ll need a large pot (I like to use a stainless steel Dutch oven pot).
Storage and Reheating Instructions
To Store: Allow macaroni and cheese to cool completely. Store in an airtight container in the refrigerator for up to five days.
To Reheat: On the stove, add a splash of milk or water to the pot. Depending on the amount you are reheating, you might need to add more milk or water. Warm over medium-low heat.
To reheat in the oven, place the mac and cheese in a baking dish. Add a few tablespoons of milk. Cover with foil and reheat at 350 F for twenty minutes, or until warmed through.
Top Tips and Tricks for Success
- Stir frequently: Because this is a one pot pasta dish, you’ll need to stir the noodles almost constantly while they cook or else they can stick to the bottom of the pot.
- Do not overheat the cottage cheese: Be sure to reduce heat to low before you stir in the cheddar cheese and cottage cheese. Anything beyond low heat can cause the curds to separate from the whey in the cottage cheese.
- Do not use pre-shredded cheese: It contains an anti-caking agent that can cause the sauce to separate.
Related
Looking for other pasta recipes? Try these:
Did you make this recipe? Let me know how much you loved it with a star rating and a comment below.
Take a picture of your finished recipe and tag me on Instagram (@upbeet.kitchen), follow me on Pinterest, or connect with me on Facebook. I love seeing all your creations!
Print
5-Ingredient Cottage Cheese Mac and Cheese
- Total Time: 15 minutes
- Yield: 8 servings a main, 10-12 servings as a side 1x
- Diet: Vegetarian
Description
This 5-ingredient creamy, high-protein cottage cheese mac and cheese cooks up in less than 20 minutes and is made in one pot! Cottage cheese gives this comforting weeknight meal 20 grams of protein per serving. A family-friendly meal that is loved by kids and adults alike.
Ingredients
- 1 pound macaroni
- 2 ½–3 cups water start with 2 ½ cups and add more as needed
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- 2 cups shredded cheddar cheese
- 1 cup green peas slightly thawed, if frozen (optional)
- 1 cup whole milk cottage cheese or 2% milk fat
Instructions
- In a large pot, stir together the macaroni, 2 ½ cups of water, milk, garlic powder, salt, and pepper. Bring to a boil over medium-high heat, stirring often.
- Once boiling, reduce heat to medium and maintain a steady simmer. You’ll need to stir almost constantly to prevent the pasta from sticking to the bottom of the pot.
- Once the pasta is a firm al dente, reduce heat to low. (The pasta will continue cooking and you want to avoid it becoming mushy). Mix in the cheddar, peas (if using), and cottage cheese, stirring after each addition. Serve immediately or see my notes about how to store and reheat.
Notes
To Store: Allow macaroni and cheese to cool completely. Store in an airtight container in the refrigerator for up to five days.
To Reheat: On the stove, add a splash of milk or water to the pot. Depending on the amount you are reheating, you might need to add more milk or water. Warm over medium-low heat. To reheat in the oven, place the mac and cheese in a baking dish. Add a few tablespoons of milk. Cover with foil and reheat at 350 F for twenty minutes, or until warmed through.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 400
- Sugar: 6.7 g
- Sodium: 613.1 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Carbohydrates: 50.2 g
- Fiber: 2.7 g
- Protein: 19.7 g
Shawn says
A wonderful and satisfying family meal. Saving this for Thanksgiving side dish idea.