COTTAGE CHEESE MAC AND CHEESE

5 from 1 vote

This high-protein cottage cheese mac and cheese is classic comfort food! With a rich and creamy sauce, you won't believe that it is made with cottage cheese.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: American

Keyword: cottage cheese mac and cheese, high protein mac and cheese, mac and cheese with cottage cheese

Servings: servings

Ingredients

1 cup cottage cheese fat-free, low-fat, or full-fat
2 tablespoons milk
1/8 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup cheddar cheese powder, I like Judee’s or Anthony’s cheddar powder
2 ounces light shredded cheddar cheese or fat-free, reduced-fat, or full-fat
8 ounces dried elbow macaroni or pasta of choice, we used Fiber Gourmet

Instructions

Cook the pasta according to the package directions in a large pot of salted boiling water.
Once the pasta is cooked, rinse it with cold water and drain it in a colander.
Add the cottage cheese, milk, onion powder, garlic powder, salt, and cheddar cheese powder to a blender or food processor.
Blend the ingredients until smooth.
Add the drained cooked pasta to a large bowl. Then, add the blended sauce and shredded cheddar cheese to the bowl. You can add all the shredded cheese now or save some to sprinkle on top before baking.
Thoroughly mix the ingredients in the bowl to evenly coat the pasta.
Transfer the mac and cheese mixture to a baking dish. Top the baking dish with the optional remaining shredded cheese.
Bake the mac and cheese in a preheated oven at 350°F (175°C) for 10-12 minutes, or until warmed through and bubbly. Once done, carefully remove it from the oven, serve this mac and cheese warm, and enjoy!

Video

Notes

Bake The Mac and Cheese: Bake this cottage cheese mac and cheese in a baking dish to warm it up. Don’t heat it in a saucepan on the stove as it is harder to control the heat. It may get too hot, which can cause the sauce to separate.
Cheddar Cheese Powder To Use: We used Judee’s cheddar cheese powder. Another great option is Anthony’s cheddar cheese powder.
Storage: Store leftover cottage cheese macaroni and cheese in an airtight container in the refrigerator for 2-3 days. Reheat it in the oven at 350°F for about 5 minutes, or until warmed through. Add a splash of milk when reheating it.

The WW points and calories are based on using fat-free cottage cheese, fat-free shredded cheddar cheese, and Fiber Gourmet pasta.

WW Points: 5 points per serving

To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition