Cottage Cheese Mac and Cheese (Stovetop)
Nutrition Snapshot
This cottage cheese mac and cheese is creamy, cheesy, and ready in just 20 minutes, all made on the stovetop. No baking, no complicated steps, and no traditional roux. The sauce is made by blending cottage cheese with a little arrowroot to thicken it, creating a smooth cheese sauce that coats every noodle.
I’ve made a lot of cottage cheese recipes over the years, and this is one I come back to again and again. It took a few rounds of testing to get the texture right without using butter and flour, but once I landed on the right balance, it became one of my favorite weeknight dinners. It’s simple, reliable, and delivers that classic mac and cheese feel while quietly adding more protein to the meal.
Ingredient spotlight
This is not a full ingredient list, just a spotlight on a few key ingredients. Please see the recipe card for the full ingredient list.
- Cottage Cheese (4%) – I use 4% cottage cheese for this recipe because it’s thicker and richer, which helps create a smooth, creamy sauce. You could likely use 2%, but I wouldn’t recommend fat-free — it doesn’t have the same richness and won’t give you the same texture in the finished mac and cheese.
- Arrowroot (or Tapioca Starch or Cornstarch) – You’ll need a small amount of starch to help the sauce thicken properly. Arrowroot, tapioca starch, or cornstarch all work. The important part is to blend it with the cold cottage cheese mixture in the food processor before it hits any heat. If you add it directly to hot pasta, it can clump instead of thickening smoothly.
- Cheddar Cheese – I prefer buying a block of cheddar and shredding it myself. Pre-shredded cheese is often coated in starch to prevent sticking, which can slightly affect how smoothly it melts. That said, use what you have — it will still turn out well.
- Nutmeg – Nutmeg might seem like an unexpected ingredient, but it adds a subtle warmth that rounds out the cheese sauce. My mom always added a pinch to her mac and cheese, and now I do the same. Freshly grated nutmeg is best, but whatever you have will work.
Step by step instructions
In a large food processor, add cottage cheese, milk, garlic powder, salt and arrowroot powder. Blend on high until completely smooth. This will take a minute or two. When water comes to a boil, add the pasta and cook 2 minutes less than the box indicates. While the pasta is cooking, shred the cheese. In a large skillet, add the cottage cheese sauce and the shredded cheese. Cook over medium low heat until the cheese is melted. Add the drained pasta and cook 2-3 minutes. Add more milk as needed 1-2 tablespoons at a time until the sauce is the perfect consistency. Serve hot.
Top tips
- Want dinner faster? Make the sauce while the pasta cooks. The recipe is written so you can prepare the cheese sauce in a large skillet while the pasta boils. This keeps it closer to a 20-minute meal.
- Want fewer dishes? Combine everything in the pasta pot. If you prefer not to use an extra skillet, drain the pasta and then stir in the blended cottage cheese mixture and shredded cheese directly in the pot. It works well — it just takes a few extra minutes to melt together.
- If reheating leftovers, add a splash of milk before warming to help bring the sauce back to life.
What makes this high in protein
- Cottage cheese – One cup of cottage cheese typically contains 25 to 28 grams of protein (depending on the fat content).
High Protein Cottage Cheese Mac and Cheese
Recommended Equipment
Ingredients
- 2 cups cottage cheese, 4%
- 1 cup milk
- 1 tablespoon arrowroot powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Pinch of nutmeg
- 16 oz macaroni, gluten-free or regular
- 2 cups shredded cheddar cheese
Instructions
- Bring a large pot of water to a boil. Add a large pinch of salt and cook the pasta 2 minutes less than the box indicates.16 oz macaroni
- Make the sauce. In a blender, combine: cottage cheese, milk, arrowroot, salt, garlic powder, nutmeg. Blend on high until the mixture is completely smooth.2 cups cottage cheese | 1 cup milk | 1 tablespoon arrowroot powder | ½ teaspoon salt | ½ teaspoon garlic powder | Pinch of nutmeg
- Shred the cheese.2 cups shredded cheddar cheese
- In a large skillet, add the blended sauce and cheese. Heat over medium low heat until the cheese is fully melted and the sauce is thick and creamy.
- When the pasta is done cooking, drain it and add it to the skillet with with the cheese sauce. Cook 2-3 minutes until thickened. Add additional milk to thin out the sauce if needed.
Notes
- Cook the pasta slightly under al dente. Boil it 1–2 minutes less than the box suggests. The pasta will continue cooking once combined with the sauce, which prevents it from getting mushy.
- Blend the cottage cheese completely smooth. For the best texture, blend until there are no visible curds. A food processor or blender both work well.
- Adjust the consistency as needed. If the sauce is too thick once mixed with the pasta, stir in 2–3 tablespoons of milk until it reaches your desired creaminess.
Storing leftovers
- Fridge: Store in the fridge for up to 3 days in a airtight container.
- Freezer: I actually love freezing this. It freezes so well and reheats beautifully. I always use Soupercubes to freeze leftovers.
Nutrition
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Common questions
Do I have to blend the cottage cheese mixture?
Technically, no. The cottage cheese will pretty much melt down but I really like to ensure there are no visible lumps when I make mine. Just be sure to combine the arrowroot with some cold liquid (like the milk) and whisk it until it’s completely dissolved before adding it to the heat or it will clump.
Can I make this into baked mac and cheese?
Yes! Once the cooked pasta and cheese sauce have been combined and you like the thickness of the sauce, transfer the finished mac and cheese to a baking dish. Top with 1/4 – 1/2 cup shredded cheese and about 1/4 cup panko breadcrumbs, and bake at 400F until golden and crisp.
