15-Minute Cottage Cheese Mac and Cheese (High Protein, One-Pot)
Hey There! Let’s Talk Cottage Cheese Mac and Cheese (With a Bit of Chaos)
Okay, confession time. I started making this 15-minute cottage cheese mac and cheese a couple summers ago when my nephew visited and declared (with all the drama of an eight-year-old), “Auntie, I HATE cottage cheese.” Fast forward to him finishing two bowls—classic. It’s not winning any fancy awards but wow does this hit the spot, especially after a long day or when it’s just one of those weeks. Honestly, I’ve thrown this together in everything from pajamas to a suit, so you’re in good company.
Why You’ll Find Yourself Making This On Repeat
I’ll be real: I make this when I’ve got a craving for mac and cheese but my willpower is like, please add some protein. My family goes kind of nuts for it (and have never once guessed there’s cottage cheese in here, if that’s a concern). Also: one big saucepan. Less washing up = more time to wonder how I always lose socks in the laundry.
Sometimes, if I’m really pressed for time (or just extra lazy) I skip grating the cheese and use pre-shredded—no shame. The only thing that ever held me back pre-recipe was how fast pasta can seize up if you go rogue. Turns out, this is forgiving. The only time it flopped was when I tried to multi-task and answer an email—big mistake. But that’s another story.
Let’s Get Into What You’ll Need (and What You Can Totally Swap)
- 2 cups (about 200g) dried small pasta (macaroni elbows are classic, but I’ve used fusilli, shells, or even penne when that’s all I’ve had left in the pantry)
- 3/4 cup (200g-ish) cottage cheese (full fat is creamier, but hey, low fat works if you must)
- 1/2 cup (120ml) milk (I swing between whole milk and oat milk; both are ace, but my gran used to swear by evaporated milk for a richer sauce)
- 1 1/4 cups (around 125g) shredded cheddar (but, truth be told, I switch in Monterey Jack or even mozzarella—the more cheese the better, right? My friend once tried vegan cheese here and says it’s not terrible…)
- 1/2 teaspoon mustard powder (optional, but worth it for the grown-ups)
- Pinch of paprika (sweet or smoked—see what mood you’re in)
- Salt & cracked pepper (to taste, obviously)
- Optional: Splash of pasta water if it looks thick
Here’s How I Throw It All Together (With Some Wiggle Room)
- First, grab your biggest saucepan—trust me, it’s no fun trying to stir in a tiny pot. Chuck in the pasta, fill with enough salted water to cover by an inch or so, and crank the heat up. Boil till al-dente (usually about 6-8 minutes, though honestly I just fish one out and bite into it—if it sticks to the wall, you’re golden! Kidding. Kind of.)
- This is important: don’t throw away all the pasta water! Save a cup. Just dip your mug in or ladle some out. Then, drain the pasta and leave it hanging in the strainer.
- Same pan back on the stove—don’t bother washing it. Lower the heat, toss in cottage cheese, milk, and a good pinch of salt and pepper. Now whisk (or just stir like mad with a wooden spoon if your whisk has vanished into your kitchen’s black hole).
- When the sauce starts looking smooth-ish (don’t panic if it’s a little lumpy, it’ll sort itself out), stir in the mustard powder and paprika. Sometimes I add a squeeze of lemon if it feels a bit bland, but that’s maybe just me.
- Now comes the big cheesy moment—sprinkle in your cheddar and stir till it’s a gooey molten mess. This is where I sneak a tiny taste. If it needs salt, do your thing. Sometimes I add a spoonful of that reserved pasta water if it’s too thick. You want it creamy, not gluey.
- Tip the drained pasta back in, coat every piece, and leave it on the lowest heat for like 60 seconds, stirring occasionally (watch those edges, though—they will catch faster than you’d think!).
- And… that’s basically it! Serve up big bowls, throw on extra pepper or some hot sauce. House rules.
Things I Figured Out The Messy Way (Notes)
- Sometimes, the cottage cheese clumps look a bit odd at first, but they melt in with patience. Don’t stress!
- If the cheese sauce gets too thick, splash in more milk or pasta water til it’s right.
- I once tried blending the sauce for maximum creaminess but honestly… washing the blender felt like more work than it was worth.
- Oh, and don’t be afraid to toss in a handful of frozen peas—totally saves dinner.
Variations (Some Hits, One Miss)
- Toss in sautéed spinach or kale to feel a little virtuous. My mum loves this—me, I only add greens when I remember they exist.
- Chopped leftover roast chicken goes great if you’re trying to stretch things. My cousin even chucks in some bacon bits when he’s feeling fancy (he calls it “dude mac”).
- I tried swapping all the milk for Greek yogurt once. Big mistake. Super tangy; not for me! Maybe others love it.
- For a spicy kick, a spoonful of sriracha is a winner. Or, if you’re from the UK: a drop of HP Sauce. Sounds odd, works.
About the Equipment (Real Life Version)
Look, a big saucepan or stockpot makes things easier, but honestly, I’ve done this in a deep frying pan, too. Just go slow stirring—pasta can really leap out like it’s running away. No fancy whisks? A fork is your mate (I use my grandma’s old one; bent tines and all, bless it).
How to Store It Without Losing Its Soul
Got leftovers (rare for me, but maybe you’ve got more restraint)? Scoop them into an airtight tub and stash in the fridge for up to 2 days. It thickens up, so I just stir in a splash of milk when reheating to revive it. Though honestly, in my house it hardly ever lasts a day—someone always nabs the last spoonful at midnight.
Serving It up My Way
Big, steaming bowls with a heavy dusting of black pepper on top—old habit (and a side of pickles if I’m feeling fancy, which is like twice a year). My sister swears by grated parmesan on hers. Never understood that, but hey, to each their own!
Lessons Learned (aka Pro Tips)
- Don’t rush melting the cheese. I once cranked the heat up high and the sauce got gritty; patience is key—it honestly takes a minute or two, tops.
- If you dump hot pasta straight into cold sauce, it clumps. Let the sauce warm up first, then bring pasta to the party.
- I used to skimp on the salt. Now I add a good bit (but taste as you go—cheese can be salty enough on its own, so sneak up on it!)
Burning Questions I Actually Get Asked (And My Answers!)
- Can I use different pasta shapes? Totally—whatever’s lurking at the back of the cupboard will work. Just maybe don’t use spaghetti. Or actually, try it and send me a picture!
- Is this high protein? Oh, absolutely. Between the cottage cheese and the regular cheese, you’re doing pretty well on that front. I mean, it’s not a protein shake, but hey.
- Will my kids taste the cottage cheese? If I hadn’t mentioned it, I bet they wouldn’t have a clue. But maybe don’t mention it until after they’ve asked for seconds.
- Can I make it dairy free? You can swap in plant-based cheese and a non-dairy milk (I tried oat milk once—worked fine), but I guess you’ll need vegan cottage cheese, which I actually haven’t tried, sorry!
- Freezer friendly? In theory yes, but sometimes the texture goes a bit odd after defrosting. Kinda crumbly. I’d rather just eat it fresh, or even cold from the fridge (don’t judge!).
- Why does my sauce look weird? Usually thick sauce just means too little liquid. Add that pasta water and give it a stir. Or it could just need more stirring—it always comes together eventually.
- How do I make it extra cheesy? Chuck in more cheese. I know, helpful right? Actually, I once doubled it and nobody in my family complained, so you do you.
On a side note, if you find your kitchen radio stations keep cutting out during dinner (happens to me all the time), just hum. Honestly, this mac and cheese tastes better accompanied by a good tune—even if it’s just your own off-key version of “Hey Jude.” Anyway, happy cooking! Send up a signal if it turns out especially well…or especially weird. I won’t judge.
Ingredients
- 8 oz elbow macaroni (whole wheat or protein-enriched, if desired)
- 1 cup cottage cheese (low-fat or full-fat)
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tablespoon unsalted butter
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes.
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2While the pasta cooks, blend cottage cheese and milk in a blender or food processor until smooth and creamy.
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3Drain the cooked pasta and return it to the same pot. Reduce heat to low.
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4Add the cottage cheese mixture, shredded cheddar cheese, butter, garlic powder, salt, and black pepper to the pasta. Stir gently until the cheese is melted and the sauce is creamy, about 2-3 minutes.
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5Taste and adjust seasoning if needed. Serve immediately, garnished with fresh parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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