High Protein Cottage Cheese Mac and Cheese

My strongest belief in the universe — besides the sacred duty to always have good butter on hand — is that this High Protein Cottage Cheese Mac and Cheese deserves a cape. Seriously. It’s comfort food with a gym membership. Bold claim. Loud fork.

Why I still cry about ovens and casseroles (a saga)

I once tried to bring mac and cheese to Thanksgiving and—plot twist—I mistook my sister’s heirloom casserole dish for a serving bowl and gleefully slammed it into the oven like I was starting a bonfire. Smoke, apologetic prayers, and the Great Smoke Alarm Symphony of 2018 followed. Disaster? Yes. Lesson? Absolutely. (Also, never put plastic near heat. Learned that one the hard way.)

There was also the time I thought "low-fat" meant "no consequences" and served a sad, congealed cheese slurry at a neighborhood potluck. People smiled politely and mumbled, "It’s…light." I cried into my napkin, then swore I would never sacrifice texture for virtue again. Ever. Texture matters. Always.

Okay, back to the mac—before I spiral into casserole therapy

ANYWAY, before I emotionally relive the wallpaper-scorching episode: this recipe is designed to be indulgent and sensible at the same time. We’re using cottage cheese because it sneaks in protein like a polite burglar while keeping the whole dish lush and velvety. Two-word verdict: deceptively healthy.

Also, if you’re the kind of person who hoards cottage cheese (me), you might want to double the batch. And if you love cottage cheese like I do (remember my blueberry cottage cheese breakfast bake obsession?), you’ll worship this savory version even more.

What you need to buy (and what you can totally ignore buying expensive)

• 2 cups pasta (macaroni, penne, or fusilli)
• 1 cup cottage cheese (low-fat or full-fat)
• 1 cup shredded sharp cheddar cheese
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• Salt and pepper to taste

Mini-rants: Don’t waste money on flamboyant micro-herbs for this—the comfort is in the cheese and the pasta, not the garnish. That said, a sprinkle of fresh chives is lovely. Trader Joe’s often has great shredded cheddar and affordable cottage cheese, and Aldi is my secret low-price weapon. Fancy cheddar? Fine. Cheap cheddar? Also fine. The sauce will forgive you. (Mostly.)

Quick unit help if you’re measuring in your sleep

If you need to convert cups to grams because your kitchen brain prefers numbers that look official, use the converter below.

How to not ruin this: a chaotic technique breakdown

I can’t do rigid lists right now—my brain is a jazz solo—so here’s the vibe: boil happy water (salty like you mean it), coax the cheese into surrender, and treat the sauce gently like it’s recovering from last night’s regrets.

Here’s what I learned the hard way: if you blast the sauce on high, it separates faster than my weekend plans. Stir patiently. Taste like a toddler with excellent opinions. Use full-fat milk if you’re skipping the drama, but low-fat works if you promise to be gentle.

Cook the pasta in salted boiling water according to package instructions until al dente; drain.
In a saucepan, melt butter over medium heat. Whisk in garlic powder and then milk until smooth. Gradually add shredded cheddar until melted.
Combine drained pasta and cottage cheese in the pot; pour cheddar sauce over and stir until evenly coated.
Heat through on low for about 2-3 minutes without boiling.
Serve warm, optionally garnished with additional cheddar or herbs.

Oh, and if you have extra cottage cheese left over, make my hearty banana cottage cheese pancakes for breakfast the next day. You’re welcome.

Why this recipe is my emotional support dinner

Cooking is how I keep a piece of my past in present time—my grandma with flour on her elbows, my dad pretending he doesn’t like cheese (liar), and the weird neighbor who trained our dog to beg politely. Feeding people stitches together the messy parts of identity and tradition. This mac and cheese sits at that intersection: nostalgia (stirring the pot), identity (I am the person who carries cottage cheese to potlucks), and comfort (it wraps you like a warm, slightly salty blanket).

Tiny, embarrassing anecdote (very short)

I once attempted to take a "hero shot" of this dish and dropped the bowl—into my lap—while trying to angle the sun. The food survived (miraculously), my dignity did not. Two-word summary: worth it.

Frequently Asked Questions — chaotic but useful

Okay, okay, I’ll stop narrating my kitchen confessions like it’s a soap opera. Make this mac and cheese, invite someone over (or don’t), eat it with a spoon straight from the pot (I won’t tell), and then live your life slightly happier and significantly more protein-fueled.

Daily Calorie Needs Calculator — quick peek for planning meals

Estimate your daily calorie needs to see how this dish fits into your day.