Pin It I started blending cottage cheese into sauces on a rainy Tuesday when I realized my usual mac and cheese left me hungry an hour later. The first attempt looked terrifying—grey and lumpy—but I kept going because I desperately needed a post-workout meal that actually felt like comfort food. Now this version lives in my regular rotation because it somehow manages to taste indulgent while fueling me properly.
My sister looked genuinely horrified when she saw me dumping cottage cheese into the blender, but she changed her mind after one bite. We ate it standing up in the kitchen while arguing about whether broccoli or chicken made the better addition. That bowl disappeared faster than any Ive ever made.
Ingredients
- 300 g high-protein pasta: Chickpea or lentil pasta absorbs sauce beautifully and holds its texture better than whole wheat options
- 300 g low-fat cottage cheese: This creates the creamy base without needing heavy cream or a butter roux
- 120 ml low-fat milk: Dairy milk blends smoothest but unsweetened oat milk works if needed
- 100 g shredded sharp cheddar: Sharp cheese gives you big flavor with less cheese needed overall
- 40 g freshly grated Parmesan: Pre-grated has anti-caking agents that make sauce grainy so grate it yourself
- 1 tbsp nutritional yeast: Adds that savory depth that makes cheese sauces taste restaurant quality
- 1 tbsp cornstarch: This thickens the sauce as it heats without the floury taste of a traditional roux
- 1 tsp Dijon mustard: A chef told me this enhances cheese flavor the way salt enhances chocolate
- ½ tsp garlic powder: Powder disperses evenly through the sauce better than fresh garlic here
- ½ tsp onion powder: Rounds out the sharpness of the cheddar subtly
- ¼ tsp ground black pepper: Fresh cracked pepper cuts through the richness
- ¼ tsp salt: Adjust after tasting since Parmesan and cheddar are already salty
- 20 g whole wheat breadcrumbs: That crispy top makes people think you spent way more effort than you did
- 1 tbsp fresh parsley: Brightens the heavy creaminess so each bite feels lighter
Instructions
- Boil the pasta:
- Cook your pasta in salted water until its slightly firmer than the package says since it will cook more in the sauce later
- Blend the sauce base:
- Dump everything except the pasta into a blender and let it run for at least 60 seconds so it becomes completely smooth
- Thicken on the stove:
- Pour the sauce into a saucepan over medium low heat and whisk constantly until it thickens and just starts to bubble
- Combine everything:
- Toss the pasta into the sauce and let it hang out for a minute so the pasta soaks up some of that sauce
- Add the crunch:
- Broil the topped dish for two minutes but do not walk away because breadcrumbs can go from perfect to burned fast
Pin It This recipe converted my boyfriend who swore he hated anything healthy. He caught me making it once and asked why I was destroying perfectly good mac and cheese, then went back for thirds. Now he requests it by name.
Choosing the Right Pasta
Chickpea pasta holds up best in this sauce while lentil pasta can get mushy if you overcook it even slightly. I learned to taste test the pasta two full minutes before the box suggests because residual heat continues cooking it in the sauce.
Making It Your Own
Gruyère makes this feel fancy for dinner guests while Monterey Jack melts into an even gooier texture for kids. Sometimes I throw in roasted red peppers for color or frozen peas when I need something green on the table.
Meal Prep Success
This sauce thickens in the fridge so stir in a splash of milk when reheating leftovers. The flavor actually develops overnight making it excellent for make ahead lunches.
- Portion into containers before the sauce fully cools for easier reheating
- Avoid the broiler step if you plan to freeze portions since soggy toppings are sad
- Reheat covered with a damp paper towel to prevent drying out
Pin It Hope this brings you as much comfort as it has brought me on countless busy weeknights.
Recipe FAQs
- → What pasta works best for a high-protein mac and cheese?
High-protein options like chickpea, lentil, or whole wheat pasta offer added nutrients and a firmer texture to complement the creamy sauce.
- → How do I achieve a smooth and creamy cheese sauce?
Blending low-fat cottage cheese with milk, cheddar, Parmesan, and seasonings creates a velvety sauce that thickens when gently heated.
- → Can I make the sauce thicker or thinner?
Adjust the sauce thickness by cooking it longer to thicken or adding reserved pasta cooking water to loosen the consistency.
- → What toppings enhance this mac and cheese?
Sprinkling whole wheat breadcrumbs and broiling adds a delicious crunchy topping that contrasts with the creamy base.
- → Are there protein-boosting additions to try?
Adding cooked chicken breast or steamed broccoli increases protein and nutrition, making the dish even more satisfying.