WHAT’S FOR DINNER?
Whipped Cottage Cheese Mac and Cheese
Array/5
COOK TIME
TOTAL TIME
20 min
SERVINGS
4-6 servings
This Cottage Cheese Mac and Cheese combines the protein-packed goodness of whipped cottage cheese with melty, gooey cheese for a dish that is a delicious twist on a comfort food classic! It’s quick to whip up, incredibly rich, and perfect when you need a hearty side dish for a weeknight dinner or the holidays!
Mac and cheese is the ultimate comfort food! It’s warm, creamy, and super satisfying. This classic dish always brings back childhood memories while remaining a go-to dinner part of dinner for everyone in our family. While there are countless ways to make it, I’ve experimented with adding whipped cottage cheese. Before I lose you, I promise this addition takes it to a whole new delicious level. Not only does it create a velvety, creamy texture, but it also packs a punch of protein, making it a little more balanced while keeping all the comfort taste and texture.
How to Make Whipped Cottage Cheese?
If you’re not a fan of large curds or cottage cheese in general, then you should really try the whipped version. All you’ll need to do is pour the cottage cheese into a blender and blend away until smooth. I like using my single-serve Ninja blender because it makes it really easy. Whipped cottage cheese is perfect for sauces, dips, or even sneaking into recipes like this mac and cheese.
And if you love this recipe like I know you will, whipped cottage cheese can be used in so many recipes, from creamy Alfredo sauces to chocolate mousse. I love using it to make Cottage Cheese Pancakes and Whipped Cottage Cheese Caprese Dip, to add a bit more protein whenever I can!
Why Make Mac and Cheese with Cottage Cheese?
High Protein: Cottage cheese is naturally high in protein, making this mac and cheese more satisfying and nutritious.
Adds Texture: When whipped, cottage cheese transforms into a silky, creamy base that blends really well into the cheese sauce.
Creamy Without Heavy Cream: Whipped cottage cheese gives the dish a rich and creamy consistency without needing heavy cream, keeping it lighter but still indulgent.
Kid-Friendly: The smooth texture and cheesy flavor make it perfect for kids who might otherwise turn their noses up at cottage cheese.
Versatile: This recipe can be adapted to fit different diets. Use gluten-free pasta or add your favorite mix-ins like bacon or different types of cheese for a personal twist.
Ingredients You’ll Need
Elbow Noodles – This classic pasta shape is perfect for holding the creamy sauce in every bite, but feel free to swap with shells or your favorite pasta shape.
Cottage Cheese – When whipped, this adds a protein-packed creaminess that takes the mac and cheese to the next level without needing heavy cream. I love using Hiland Dairy products!
Milk – A splash of milk helps thin out the whipped cottage cheese for a silky smooth texture that coats the noodles.
Butter – Optional but highly recommended for a rich, buttery flavor that enhances the overall creaminess of the dish.
Salt & Pepper – A pinch of pepper adds just the right amount of warmth while the kosher salt balances and enhances the flavors.
Colby Jack Cheese (or Velveeta) – I love Colby Jack for its mild flavor, but Velveeta is my nostalgic favorite for that ultra-creamy finish. Use your favorite or what you have on hand!
Step By Step Instructions
Cook the pasta: Start by bringing a large pot of salted water to a boil. Cook the elbow noodles (or your preferred pasta) according to the package instructions until al dente. Drain the pasta, then return it to the same pot to keep warm.
Prepare the cottage cheese mixture: In a blender, combine 1 cup of Hiland Dairy Cottage Cheese, ¼ cup of Hiland Dairy Milk, ½ teaspoon of ground pepper, and ½ teaspoon of kosher salt. Blend on high until the mixture is smooth and creamy.
Prepare the cheese: If you’re using Velveeta or another block cheese like Colby Jack, cut it into small chunks. This will help it melt faster and more evenly when added to the pasta.
Combine the ingredients: Add three tablespoons of butter (optional) to the warm pasta in the pot. Pour the whipped cottage cheese mixture over the noodles and add the cheese chunks.
Melt and stir: Turn the heat to low and gently stir everything together. Continue stirring until the cheese is fully melted and the sauce becomes thick and creamy, coating every noodle.
Serve and enjoy: Once the mac and cheese is creamy and gooey, it’s ready to serve. Scoop into bowls, garnish with a little extra pepper, and enjoy!
Expert Tips
Blend the cottage cheese long enough to get a completely smooth consistency, as any leftover curds could affect the creaminess of the sauce.
Use a high-powered blender or single-serve blender for quicker and smoother blending results with less mess.
Reserve a small cup of pasta water before draining in case you need to thin out the sauce later.
Keep the heat on low while mixing the sauce and pasta to prevent the cheese from clumping or sticking to the bottom of the pot.
Stir frequently when melting the cheese to help it combine evenly with the whipped cottage cheese and avoid any grainy texture.
Use room-temperature butter to help it melt evenly into the warm pasta without cooling everything down.
Serve the mac and cheese immediately after preparing, as the sauce thickens as it begins to cool.
Ways To Customize
Swap Colby Jack or Velveeta with sharp cheddar or Gruyère for a bold, robust cheese flavor.
Add a pinch of smoked paprika or ground mustard to the cheese sauce for a subtle smoky or tangy depth of flavor.
Stir in cooked, crumbled bacon or diced ham for a smoky, salty, savory boost.
Add in steamed broccoli florets or peas into the mix for a nutrient dense twist.
Use gluten-free pasta to make this dish for those with gluten sensitivities.
Top the finished mac and cheese with breadcrumbs and bake briefly for a crispy, golden crust.
Mix in shredded rotisserie chicken for a protein-packed dinner that’s perfect for busy weeknights.
Enhance the cheese sauce with a handful of grated Parmesan for an extra layer of nutty richness.
Add a dash of hot sauce or a sprinkle of crushed red pepper flakes to give the dish a little heat.
Storing & Freezing
Storing: Place cooled leftover mac and cheese in an airtight container and refrigerate for up to 4-5 days.
Freezing: Transfer the cooled mac and cheese to a freezer-safe container or resealable bag, removing as much air as possible, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm leftovers in a pot on low heat, adding a splash of milk to loosen the sauce as needed. Stir frequently until heated through, or use the microwave in 30-second intervals, stirring between each to prevent drying out.
FAQ
Can I use a different type of pasta for this recipe?
Yes, you can use any pasta shape you enjoy, such as shells, penne, or rotini. Smaller shapes work best as they hold the sauce better.
Do I have to use a blender to whip the cottage cheese?
A high-powered blender is the best option for achieving a smooth consistency, but a food processor or immersion blender can work as well.
How do I prevent the cheese from clumping while melting?
Keep the heat on low and stir continuously while the cheese melts to make it a smooth sauce without clumps.
Is there a way to make this recipe lighter?
You can use low-fat cottage cheese, skim milk, and a reduced-fat cheese option to cut down on calories while keeping the dish creamy.
How can I fix the sauce if it gets too thick?
Add a splash of warm milk or reserved pasta water to loosen the sauce while stirring over low heat.
More Comfort Food Side Dishes
Print
Whipped Cottage Cheese Mac and Cheese
Protein packed, creamy, and comforting Mac and Cheese. Classic Mac and cheese made with Hiland Dairy Cottage Cheese whipped until smooth. The creamy cottage cheese helps make this mac and cheese recipe delicious and protein rich.
Ingredients
Elbow noodles (16 oz box)
1 cup Hiland Dairy Cottage Cheese
¼ cup Hiland Dairy Milk
3 Tablespoons Hiland Butter (optional)
½ teaspoon ground pepper
½ teaspoon kosher salt
Colby Jack Cheese (6 oz) *Velveeta works great too, cut into small chunks
Instructions
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Cook the Elbow Noodles until done. Drain and place pasta back into the same pot.
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In a blender (I used my smaller size Ninja) add the Hiland Dairy Cottage Cheese, Milk, Salt and Pepper. Blend until smooth and creamy.
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In the pot with the pasta, add the butter and whipped Hiland Dairy cottage cheese mixture plus the cheese. Turn to low heat and stir everything together until the cheese is melted. Serve and enjoy!
Notes
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