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If you’re looking for a healthier twist on the classic mac and cheese, this Cottage Cheese Mac and Cheese recipe is a must-try. It’s not only delicious but also lighter than the traditional version, thanks to the use of cottage cheese and almond milk.

Cottage cheese mac and cheese in bowls and topped with fresh chopped parsley.

Table of Contents

Why I Love This Recipe

This creamy, cheesy dish combines the goodness of cottage cheese with the classic comfort of mac and cheese. The unique blend of cheeses, including cheddar and gruyere, offers a depth of flavor that is simply irresistible.

Not only that, but this recipe is definitely kid-friendly! My kiddos are all about eating mac and cheese when they want comfort food, and this is one of my favorites to serve because I feel good about all of the ingredients.

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Recipe Ingredients

Seasonings: Salt, pepper, garlic powder, and paprika enhance the taste.

Gluten-free Pasta: Ideal for those avoiding gluten.

Cottage Cheese: Adds creaminess without the heaviness of cream.

Almond Milk & Cornstarch: Works together to create a smooth, thick sauce.

Cheddar and Gruyere Cheese: Provides a rich, deep cheese flavor.

Ingredients measured out to make mac and cheese with cottage cheese.

Variations

Spice It Up: Add a dash of cayenne pepper for a spicy kick.

Add Veggies: Stir in steamed broccoli or peas for a nutritious twist.

How to Cook Cottage Cheese Mac and Cheese

STEP 1: Cook the pasta according to the package instructions until al dente.

Pasta cooked and ready to have cheese added.

STEP 2: While the pasta cooks, combine cottage cheese, almond milk, cornstarch, both cheeses, and all the seasonings into a blender. Blend until you have a smooth mixture.

Ingredients blended together to make the cheese sauce for the mac and cheese.

STEP 3: Transfer the blended cheese sauce to a skillet and warm over medium-low heat. Stir frequently and cook for 4-5 minutes until the sauce thickens slightly.

Cheese sauce thickened in a saucepan.

STEP 4: Drain the cooked pasta, and pour the hot cheese sauce directly over the pasta. Stir well to ensure all the pasta is evenly coated with the sauce.

Cheese sauce being poured over the cooked pasta.

STEP 5: Garnish with fresh chopped parsley before serving.

Close up of cottage cheese mac and cheese topped with fresh parsley before serving.

Tips for Making the Best Cottage Cheese Mac and Cheese

  • Consistency Adjustments: If the sauce is too thick, add a little more milk as you cook to reach your desired consistency.
  • Cheese Variations: Feel free to experiment with different types of cheese for various flavors, such as Gruyere or Monterey Jack.
  • Enhance with Toppings: For added texture and flavor, consider topping the mac and cheese with breadcrumbs, extra cheese, or herbs before serving.
Cottage cheese mac and cheese in a bowl with a fork taking a bite.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can substitute almond milk with any other milk of your preference. However, the flavor and nutritional content may vary.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk if the sauce thickens too much.

Is this recipe suitable for meal prep?

Absolutely! You can prepare this dish ahead of time and refrigerate it. Simply reheat in the microwave or on the stovetop when ready to serve.

Close up of cottage cheese mac and cheese in a bowl and topped with fresh parsley.

This Cottage Cheese Mac and Cheese is a delightful way to enjoy a classic dish with a healthier spin. It’s perfect for a family dinner, a cozy weekend meal, or when you just need some cheesy comfort without the guilt!

More Cottage Cheese Recipes

If you enjoyed this recipe, please consider leaving a STAR ⭐️ RATING in the COMMENTS 📝 SECTION below.

Overhead photo of cottage cheese mac and cheese in a bowl.
5 from 1 vote
Servings: 4

Cottage Cheese Mac and Cheese

By JENNIFER GAMBLE
This Cottage Cheese Mac and Cheese recipe is a must-try. It’s not only delicious but also lighter than the traditional version and higher in protein thanks to the use of cottage cheese and almond milk.
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
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Equipment

  • 1 Blender

Ingredients 

  • 8 ounces gluten free pasta
  • 1/2 cup 2% cottage cheese
  • 1 cup almond milk
  • 1 Tablespoon cornstarch
  • 3/4 cup freshly shredded cheddar cheese
  • 1/4 cup freshly shredded gruyere cheese
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 teaspoons fresh chopped parsley to garnish

Instructions 

  • Cook the 8 ounces gluten free pasta according to the package instructions until al dente.
    Pasta cooked until al dente.
  • While the pasta is cooking, combine 1/2 cup 2% cottage cheese, 1 cup almond milk, 1 Tablespoon cornstarch, 3/4 cup freshly shredded cheddar cheese 1/4 cup freshly shredded gruyere cheese, 1/4 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika into a blender. Blend until you have a smooth mixture.
    Sauce ingredients blended until smooth.
  • Transfer the blended cheese sauce to a skillet and warm over medium-low heat. Stir frequently and cook for 4-5 minutes until the sauce thickens slightly.
    Sauce thickened in a saucepan.
  • Drain the cooked pasta and pour the hot cheese sauce directly over the pasta. Stir well to ensure all the pasta is evenly coated with the sauce.
    Sauce being poured over the cooked pasta.
  • Top with 2 teaspoons fresh chopped parsley to garnish before serving.
    Cottage cheese mac and cheese garnished with fresh parsley.

Notes

This recipe makes 4 servings, and is perfect to meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. 
Change up the flavors by affing additional spices, such as a little cayenne pepper for some added heat. 
Add in chicken strips for an additional boost of protein. 

Nutrition

Calories: 355kcal, Carbohydrates: 45g, Protein: 16g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 31mg, Sodium: 571mg, Potassium: 58mg, Fiber: 1g, Sugar: 1g, Vitamin A: 369IU, Vitamin C: 0.1mg, Calcium: 327mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

JENNIFER GAMBLE

Hello! I’m Jennifer, but you can call me Jen. I’m a wife and mom, cook, recipe developer, nutrition coach, and food photographer.

With a formal certification in nutrition and over a decade of hands-on experience in the online food industry, I bring a well-rounded perspective to all of the recipes here on Simply Macros.

As the creator and author, I ensure that every recipe not only looks visually appealing but is also grounded in sound nutritional principles.

I hope you enjoy these recipes as much as I enjoyed creating them.

More About Me

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Recipe Rating




1 Comment

  1. JENNIFER GAMBLE says:

    5 stars
    This cottage cheese mac and cheese is creamy, cheesy, and full of protein!

    Reply