Save to Pinterest I discovered this recipe on a Tuesday afternoon when my usual mac and cheese craving collided with an overstuffed container of cottage cheese in my fridge. Something told me to blend it instead of toss it, and the result was so unexpectedly silky and protein-packed that I've never gone back to the box mix. The secret? That cottage cheese becomes invisible, leaving only this luxurious, tangy richness that tastes nothing like cottage cheese at all.
My partner was skeptical the first time I served this—he watched me blend cottage cheese with a raised eyebrow—but the moment he tasted it, his whole expression changed. He went back for seconds and asked if I'd start making it every week. That's when I knew this wasn't just a healthy hack, it was genuinely delicious enough to become a regular rotation in our kitchen.
Ingredients
- Elbow macaroni, 300 g: Use a good quality pasta that holds its shape; cheaper brands turn mushy and soak up all the sauce.
- Low-fat cottage cheese, 400 g: This is the magic ingredient—the blending transforms it into a sauce that's lighter than cream-based versions but twice as creamy.
- Milk, 120 ml: Dairy or plant-based works equally well; this thins the sauce to the perfect pourable consistency.
- Sharp cheddar cheese, shredded, 120 g: Sharp cheddar has more bite and flavor than mild, so you actually taste the cheese and not just salt.
- Parmesan cheese, grated, 25 g: A small amount adds serious umami depth—this is where the complexity comes from.
- Cream cheese, 2 tbsp: Just enough to add richness and help the sauce cling to the noodles.
- Garlic powder, ½ tsp: Freshly ground garlic would overpower; the powder dissolves into the sauce and rounds out the flavor.
- Onion powder, ½ tsp: Works with the garlic to add savory depth without any grittiness.
- Black pepper, ½ tsp: Don't skip this—it wakes up the whole dish.
- Smoked paprika, ¼ tsp: Optional but worth it; just a whisper adds a subtle smoky note that feels fancy.
- Salt, to taste: Add it gradually and taste as you go; the cheese is already salty.
- Chives or parsley, 2 tbsp: Fresh herbs on top are the difference between good and restaurant-quality.
- Toasted breadcrumbs, 30 g: They add a textural contrast that keeps things interesting.
Instructions
- Get the water going:
- Bring a large pot of salted water to a rolling boil—you want it aggressively bubbling so the pasta cooks evenly and doesn't clump.
- Cook the pasta:
- Add the macaroni and stir it once or twice in the first minute to prevent sticking. Cook until it's just shy of fully tender—it will continue cooking slightly when you toss it into the hot sauce.
- Make the magic sauce:
- While the pasta cooks, add the cottage cheese, milk, cream cheese, garlic powder, onion powder, black pepper, smoked paprika, and a pinch of salt to your blender. Blend on high for a full minute until absolutely smooth with no lumps—this is crucial for that luxurious texture.
- Melt the cheeses:
- Pour the blended mixture into a saucepan over medium-low heat and add the shredded cheddar and Parmesan. Stir constantly and gently for 2–3 minutes until melted and glossy, watching carefully to ensure it never reaches a boil or the sauce will break.
- Bring it together:
- Drain the pasta, then add it to the sauce and toss everything until each noodle is coated. Taste and add more salt or pepper if needed—this is your moment to adjust.
- Finish and serve:
- Divide into bowls and scatter fresh chives and toasted breadcrumbs over the top while everything is still warm.
Save to Pinterest The first time I made this for a dinner party, I was nervous about serving something so unconventional. But watching everyone's faces light up after that first bite—the moment they realized they were eating something both indulgent and actually good for them—was a small victory I still remember.
Why This Works
Cottage cheese gets a bad reputation, but when blended smooth, it becomes a protein powerhouse that behaves exactly like a rich cream sauce without the heaviness. The mild tang cuts through the cheese's saltiness and keeps the dish from feeling one-note. Most people won't even guess what's in here until you tell them—and then they'll want the recipe.
Flavor Variations That Stick
I've experimented with swapping cheddar for Gruyère—which makes it more sophisticated and almost nutty—or using Gouda for a subtle sweetness. Each cheese transforms the dish into something familiar but different. The beauty of this base recipe is that it's forgiving enough to handle substitutions while staying delicious.
Making It Your Own
Some nights I stir in a cup of cooked peas for color and freshness, or shredded rotisserie chicken if I want it even more protein-dense. Other times I keep it pure and simple, letting the creamy sauce be the star. Toasted breadcrumbs are my secret weapon for turning a weeknight dinner into something that feels a little bit special.
- For a kick of heat, add a pinch of cayenne pepper or red pepper flakes to the blender.
- Leftovers reheat beautifully—just add a splash of milk if the sauce has thickened, then warm gently on the stove.
- Make it gluten-free by using certified gluten-free pasta and breadcrumbs without changing a single other step.
Save to Pinterest This recipe proved to me that the best dishes aren't always the most complicated—sometimes they're just clever solutions to everyday cravings, executed with intention. Every time I make it now, I'm reminded that a little creativity in the kitchen can turn something simple into something genuinely worth repeating.
Common Recipe Questions
- → What pasta works best for this dish?
Short pasta like elbow macaroni is ideal as it holds the creamy sauce well, but other small shapes can also be used.
- → How can I make the sauce extra smooth?
Blend the cottage cheese and cream cheese thoroughly before cooking to ensure a completely creamy sauce without lumps.
- → Can plant-based milk be used here?
Yes, unsweetened plant-based milk works well to create a creamy sauce while keeping it lighter.
- → What are good alternatives to cheddar for flavor variations?
Gruyère or Gouda cheeses provide a different but delicious flavor profile when swapped for cheddar.
- → How to add extra protein to this meal?
Stir in cooked chicken or peas to boost the protein content without altering the creamy texture.
- → How to adapt for gluten-free needs?
Use certified gluten-free pasta to make this dish accessible for gluten-sensitive individuals.