Cottage Cheese Mac and Cheese (Smooth, High-Protein)

Print Recipe

Ingredients

2 cups elbow macaroni (any variety)
1/2 white onion
1 yellow zucchini
3 cloves garlic
1 tablespoon light olive oil

Cheese Sauce:

2/3 cup cottage cheese
2 cups shredded cheese
2 tablespoons butter
1 cup almond milk
2 ounces cream cheese
1/2 teaspoon paprika
1 teaspoon salt

Instructions

Bring a large pot of lightly salted water to a boil. Add 2 cups of elbow macaroni (any variety) and cook according to the package directions until just al dente. Drain and set aside.
While the pasta cooks, finely chop ½ white onion, 1 yellow zucchini, and 3 cloves garlic. Heat 1 tablespoon light olive oil in a large skillet over medium heat. Add the onion, zucchini, and garlic and sauté for 5–7 minutes, until softened and fragrant. Remove from the heat.
Add the sautéed vegetables to a blender or food processor along with ⅔ cup cottage cheese, 2 cups shredded cheese, 2 tablespoons butter, 1 cup almond milk, 2 ounces cream cheese, ½ teaspoon paprika, and 1 teaspoon salt. Blend until completely smooth, stopping to scrape down the sides as needed.
Pour the blended cheese sauce over the cooked pasta. Warm everything together over low heat, stirring gently until the pasta is evenly coated and the sauce is heated through. Avoid boiling—gentle heat keeps the sauce smooth and creamy.

Video

Notes

Keep the heat gentle: Cottage cheese is sensitive to high heat. Once the sauce is blended, warm it slowly and avoid boiling so it stays smooth and creamy.

Sauté the vegetables first: Cooking the onion, yellow zucchini, and garlic before blending adds flavor, improves texture, and helps them blend seamlessly into the sauce.

Blend until completely smooth: Give the sauce enough time in the blender so there are no visible curds. This makes a big difference in the final texture.

Adjust seasoning at the end: Flavors shift slightly after blending and warming, so it’s best to taste and adjust salt and pepper right before serving.

Let it rest if needed: If the sauce looks thin at first, cover the pot and let it sit for a few minutes. The pasta will absorb the sauce and thicken it naturally.

Did you make this recipe?Please let me know in the comments below how it turned out :)