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High-Protein, Creamy One-Pot Cottage Cheese Mac and Cheese

A spoonful of creamy, cheesy cottage cheese mac and cheese being lifted from a white plate.
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Make this easy, high-protein cottage cheese mac and cheese in one pot for a quick, creamy weeknight dinner that the whole family will enjoy.

Ingredients

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  • 1 pound elbow macaroni
  • 4 cups water
  • 1 cup low-fat cottage cheese
  • 1 cup milk (any kind)
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Place the elbow macaroni and water in a large pot or Dutch oven. Bring the water to a boil over high heat.
  2. Once boiling, reduce the heat to medium and cook the pasta according to package directions until it is al dente. Drain any excess water, leaving about 1/4 cup of starchy water in the pot.
  3. Return the pot to low heat. Add the cottage cheese, milk, shredded cheddar cheese, and shredded Monterey Jack cheese to the pasta.
  4. Stir constantly until all the cheese has melted and the sauce is smooth and creamy. This should take about 3 to 5 minutes.
  5. Stir in the salt, pepper, and garlic powder. Taste and adjust seasonings if needed.
  6. Serve immediately for a truly creamy mac and cheese experience.

Notes

  • For an even creamier sauce, blend the cottage cheese with the milk in a blender before adding it to the pasta.
  • You can add 1 cup of frozen peas during the last 2 minutes of cooking the pasta for added color and nutrition.
  • If you prefer a baked version, transfer the mixture to a baking dish, top with breadcrumbs, and bake at 375°F for 15 minutes until golden.

Nutrition

Find it online: https://completelyyummy.com/cottage-cheese-mac-and-cheese-recipe/