Cottage Cheese Mac and Cheese Recipe
Our Cottage Cheese Mac and Cheese is made with cottage cheese, sharp cheddar, Gouda, high-protein pasta, and a signature cheese sauce seasoning blend, creating a creamy baked mac and cheese that's rich, comforting, and packed with protein.
Ingredients
- 12 oz Brami Protien pasta
- 1 cup cottage cheese
- 4 oz extra sharp cheddar cheese 1 cup shredded
- 4 oz gouda 1 cup shredded
- 1 cup whole milk room temperature
- ½ cup heavy cream room temperature
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- 2 tablespoon butter
- 1 tablespoon all-purpose flour
Instructions
- Cook the macaroni according to the package instructions 1-2 minutes before al dente. Do not overcook the pasta, as it will continue to cook in the cheese sauce once it is placed in the oven.
- Drain the pasta and lightly rinse with cold water to stop the cooking process, and set aside until needed
- Preheat the oven to 350 degrees F.
- Add the unsalted butter to a saucepan over medium heat. When the butter has melted, add the flour to the pan to make the roux.
- Stir to combine and cook on low for 1-2 minutes. *Don't let the roux get dark.
- Add the room temperature milk and heavy cream to the pan.
- Using a whisk or slotted spoon, stir to combine.
- When the mixture is hot, add the cottage cheese, cheddar, and Gouda to the cream sauce and stir until the cheese is fully melted and combined.
- Continue to cook and stir the cheese sauce over medium heat; add the cottage cheese and whisk together until all the cheese has been melted and combined
- Add the garlic powder, dry mustard, sea salt, and black pepper to the mixture.
- Stir to combine. Simmer for 1-2 minutes until the seasoning becomes fragrant.
- Add the cooked macaroni into a 10 x 8-inch casserole dish.
- Pour half of the cheese sauce over the noodles. Stir to combine.
- Pour the remaining sauce over the pasta. Do not stir. (If you like a breadcrumb topping, sprinkle it over the cheese sauce now. )
- Place the casserole dish on the center rack of the preheated oven and bake for 30 - 35 minutes until hot and bubbly. Remove from the oven and allow to rest and set up for 5-10 minutes.
Notes
Ingredient Substitutions
-Prepare the cheese sauce as directed.
-Cook the pasta just shy of al dente.
-Combine everything in a lightly greased slow cooker.
-Cook on LOW for 2 to 3 hours, stirring once or twice.
-Switch to Warm until serving. Do I have to bake the mac and cheese? No, you don’t. For a quicker weeknight version:
-Prepare the cheese sauce exactly as written.
-Toss with the cooked pasta.
-Simmer together for 2 to 3 minutes.
-Serve immediately without baking.
You’ll still enjoy an incredibly creamy mac and cheese in about 20 minutes.
- If high-protein pasta (we used Brami protein pasta) isn’t available, elbow macaroni, cavatappi, shells, or rotini all work beautifully. Choose a shape with plenty of ridges or curves to capture the rich cheese sauce in every bite.
- Sharp cheddar can easily be swapped for white cheddar, Colby Jack, Monterey Jack, or Gruyère.
- Whole milk creates the richest sauce, but 2% milk can be substituted if preferred. For an even lighter version, you can replace the heavy cream with additional milk, although the sauce won’t be quite as decadent.
- Buffalo Chicken Cottage Cheese Mac and Cheese: Add ¼ cup of your favorite buffalo sauce to the cheese sauce, then add shredded chicken to the pasta as you mix it with the sauce.
- Bacon Cottage Cheese Mac and Cheese: Mix in cooked crispy bacon into the pasta with the cheese sauce for added flavor and crunchy bits.
- Cauliflower Cottage Cheese Mac and Cheese: Roast cauliflower in the oven at 425°F for 10 minutes, then puree. Add the pureed cauliflower to the cheese sauce for a secret stash of vegetables.
- Broccoli Cheddar Mac and Cheese: Stir steamed broccoli florets into the pasta before baking for a family-friendly way to add vegetables.
- Smoked Gouda Mac and Cheese: Replace the regular Gouda with smoked Gouda for a richer, slightly smoky flavor that pairs especially well with grilled meats.
- Italian Style: Mix in cooked Italian sausage, mozzarella, and a handful of Parmesan cheese for an Italian-inspired casserole.
- Loaded Baked Potato Style: Top with bacon, sliced green onions, sour cream, and extra cheddar after baking for all the flavors of a loaded baked potato.
- Hearty Meat Lovers Version: Add grilled or rotisserie chicken, pulled pork, and ham are all excellent additions.
- Cook the pasta 1 to 2 minutes shy of al dente according to the cooking instructions, as it will cook further while baking in the oven.
- Shred your own cheese! Pre-shredded cheese has a coating that keeps it from congealing in the package and doesn’t melt as well; plus, it has extra preservatives.
- Warm your dairy before adding it to the roux. Room-temperature milk and cream blend more easily, creating a silky cheese sauce with less risk of lumps.
- Keep the heat moderate. High heat can cause cheese to separate, leaving the sauce oily instead of creamy.
- Taste before baking. Once the cheeses have melted, taste the sauce and adjust the seasoning if needed. Every cheese has a slightly different salt level.
- Do not overbake. Once the cheese is bubbly and has a slightly golden-brown top, it is ready.
- Let it rest before serving. Giving the casserole 5 to 10 minutes to sit after baking allows the cheese sauce to thicken and cling to every bite of pasta.
- Serve alongside roasted chicken, meatloaf, or pulled pork for a nostalgic Sunday dinner meal.
- It goes equally as well with smoked brisket, baby back ribs, pork chops, and crispy fried fish.
- Serve it with sides of roasted Brussels sprouts, grilled asparagus, or roasted zucchini to round out the meal.
-Prepare the cheese sauce as directed.
-Cook the pasta just shy of al dente.
-Combine everything in a lightly greased slow cooker.
-Cook on LOW for 2 to 3 hours, stirring once or twice.
-Switch to Warm until serving. Do I have to bake the mac and cheese? No, you don’t. For a quicker weeknight version:
-Prepare the cheese sauce exactly as written.
-Toss with the cooked pasta.
-Simmer together for 2 to 3 minutes.
-Serve immediately without baking.
You’ll still enjoy an incredibly creamy mac and cheese in about 20 minutes.
Nutrition
Calories: 392kcalCarbohydrates: 36gProtein: 17gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 63mgSodium: 601mgPotassium: 222mgFiber: 2gSugar: 4gVitamin A: 616IUVitamin C: 0.1mgCalcium: 281mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!