Cottage Cheese Mac and Cheese
This mac and cheese swaps in cottage cheese for an ultra-creamy, protein-rich sauce without sacrificing any of that golden, bubbly crust you crave. Velvety smooth beneath, crackling cheesy on top — comfort food at its absolute best.
Ingredients
Pasta & Base
- 16 oz elbow macaroni or cavatappi
- 2 cups full-fat cottage cheese
- 1½ cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp dry mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ¼ tsp black pepper
Cheese Blend
- 2 cups sharp cheddar cheese freshly shredded
- 1 cup gruyère cheese freshly shredded
- ½ cup mozzarella freshly shredded
- Cheesy Crust Topping
- ¾ cup sharp cheddar freshly shredded
- ½ cup panko breadcrumbs
- 2 tbsp unsalted butter melted
- ¼ tsp smoked paprika
- Pinch kosher salt
Instructions
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
- Cook the macaroni in well-salted boiling water for 2 minutes less than package directions. Drain and set aside — do not rinse.
- Blend the cottage cheese and milk together in a blender until completely smooth, about 60 seconds.
- In a large saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute until lightly golden. Gradually pour in the cottage cheese mixture, whisking constantly. Add all seasonings and simmer until thickened, 2–3 minutes.
- Remove from heat. Stir in cheddar, gruyère, and mozzarella in two batches until fully melted and smooth.
- Fold in the drained pasta, then transfer to the prepared baking dish.
- Toss all crust topping ingredients together and scatter evenly over the top.
- Bake uncovered for 25–30 minutes until golden and bubbling. Broil 1–2 minutes for an extra-dark crust. Rest 5 minutes before serving.