Save I discovered this version of mac and cheese on a Tuesday morning when I was meal prepping and realized I had a container of cottage cheese that needed using before it went bad. The thought of blending it into a sauce felt like a small kitchen experiment, but when I whisked that smooth, creamy mixture into the pasta, something clicked—this was comfort food that actually delivered on nutrition without any of the guilt. My partner came home to the smell of melted cheese and couldn't believe how silky the sauce was, and that's when I knew this would become a regular rotation.
The first time I made this for my running club potluck, I was nervous about how people would react to cottage cheese in a sauce—nobody else was bringing high-protein anything. But watching everyone go back for seconds and ask for the recipe made me realize that food doesn't have to sound fancy to be genuinely good. One friend asked if I'd used cream cheese, and I got to drop the cottage cheese bomb on her while she was mid-bite.
Ingredients
- High-protein pasta (300 g): Chickpea, lentil, or whole wheat varieties hold their shape better than regular pasta and give you actual substance in every bite.
- Low-fat cottage cheese (300 g): This is your secret weapon—it blends into velvet and adds protein without the heaviness of cream.
- Low-fat milk (120 ml): Use whatever you have on hand, dairy or plant-based; it just needs to loosen the sauce to the right consistency.
- Sharp cheddar cheese (100 g): The sharpness cuts through the richness of the cottage cheese and gives the sauce real character.
- Parmesan cheese (40 g): Freshly grated makes all the difference—it melts faster and tastes cleaner than pre-shredded.
- Nutritional yeast (1 tbsp, optional): If you use it, it adds a subtle umami depth that makes people wonder what your secret is.
- Cornstarch or arrowroot powder (1 tbsp): This helps the sauce thicken and stay creamy instead of getting grainy as it cools.
- Dijon mustard (1 tsp): A tiny bit of mustard wakes up the whole sauce and adds a sophistication you won't notice by name.
- Garlic powder and onion powder (½ tsp each): Don't skip these—they round out the flavor in a way fresh versions can't in a blended sauce.
- Black pepper and salt (¼ tsp each): Taste as you go because cheese varieties vary in saltiness.
Instructions
- Get the pasta water ready:
- Boil a large pot of salted water and cook your high-protein pasta according to the package until it's al dente. The starch in that cooking water is pure magic for adjusting sauce consistency later, so don't drain it all away.
- Blend your sauce into submission:
- While the pasta cooks, dump the cottage cheese, milk, both cheeses, nutritional yeast if you're using it, cornstarch, mustard, and all the seasonings into your blender. Blend on high until it's completely smooth—any graininess now becomes more noticeable when heated, so really commit to this step.
- Warm and thicken gently:
- Pour the blended mixture into a saucepan and heat over medium-low, whisking constantly so nothing sticks to the bottom. You're looking for it to thicken and just start bubbling—this takes about 3 to 5 minutes. If it gets too thick before the pasta is ready, thin it with splashes of reserved pasta water.
- Bring it all together:
- Add your drained pasta directly to the warm sauce and toss everything for a minute or two until every piece is coated and heated through. The pasta will continue absorbing sauce as it cools, so if it seems a touch loose now, it'll be perfect in a few minutes.
- Optional broil for crunch:
- If you want a golden, crispy top, transfer everything to a baking dish, scatter breadcrumbs over the surface, and slide it under the broiler for 2 to 3 minutes until the crumbs turn golden brown. Watch it like a hawk because broilers are unpredictable.
- Finish and serve:
- Plate it up hot, sprinkle fresh parsley over the top, and eat it while the sauce is still creamy and the pasta is at its best.
Save What got me most about perfecting this recipe was realizing that my mom's creamy mac and cheese didn't have to be off-limits anymore, just transformed. I could make something that felt like pure indulgence but actually fit into the way I wanted to eat. That shift—from restriction to creativity—made this dish feel like more than dinner.
Why High-Protein Pasta Makes a Real Difference
The first time I used regular pasta with this sauce, I felt like something was missing—not the flavor, but the substance. Switching to chickpea or lentil pasta completely changed the equation because these pastas have a sturdier structure that stands up to the creamy sauce without getting mushy. The added protein also means the dish actually keeps you satisfied, not hungry an hour later. It's one of those tiny swaps that feels small but rewires how a recipe performs.
Customizing Your Sauce Without Losing the Magic
The beauty of this sauce is that it's forgiving enough to play with once you understand the base. I've swapped the sharp cheddar for Gruyère when I wanted something nuttier, and it was flawless. A pinch of cayenne pepper adds heat without changing the texture, and I once stirred in some finely minced jalapeños mid-way through heating for a version that surprised everyone at dinner. The cottage cheese base is so adaptable that you can bend it toward whatever direction your mood is taking you.
Boost the Protein Even Further
If 31 grams per serving isn't quite hitting your target, there are a few simple additions that don't disrupt the sauce. Chopped cooked chicken breast stirred in after the pasta gets coated adds another 5 to 7 grams per serving without any texture conflict. Steamed broccoli or peas work beautifully too—they stay tender from the residual heat and add bulk that keeps you fuller longer. Some mornings I'll add a handful of spinach right at the end, just letting it wilt into the hot pasta.
- Rotisserie chicken shredded straight from the store works just as well as home-cooked if you're short on time.
- If you go the vegetable route, add them after the sauce reaches full temperature so they don't leach water and thin things out.
- Experiment with adding the extra protein or vegetables to just your portion at serving time if your household has different preferences.
Save This recipe proved to me that eating well and eating happily aren't opposing forces—they just require a little creativity and willingness to question what comfort food has to look like. Make this soon.
Saffron Brook Recipe Q&As
- → What type of pasta works best?
Opt for high-protein varieties such as chickpea, lentil, or whole wheat pasta for enhanced nutrition and texture.
- → Can the sauce be made dairy-free?
Yes, substitute low-fat milk with unsweetened plant-based milk to keep it creamy while accommodating dietary needs.
- → How do you achieve a smooth sauce consistency?
Blending low-fat cottage cheese with milk, cheeses, and seasonings creates a velvety sauce; adding reserved pasta water adjusts thickness.
- → Is it possible to add extra protein?
Yes, incorporate cooked chicken breast or steamed broccoli for added texture and protein boost.
- → Can the topping be customized?
Absolutely, whole wheat breadcrumbs with parsley add crunch, but feel free to experiment with different herbs or nuts.