Let’s Talk About How Cottage Cheese Ended up in My Mac and Cheese
You ever have one of those kitchen moments where you just throw something odd in and—surprise!—it actually works? That’s how this Cottage Cheese mac and cheese came to life for me. I’ve honestly always been a bit skeptical about Cottage Cheese (it always reminded me of that questionable 80s health food phase), but one rainy Tuesday, with the fridge looking as sad as a Monday morning, I was left with elbow pasta, the tail end of a cheddar block, and you guessed it—a tub of cottage cheese nudging its expiration date. And, what do you know, pure comfort in a bowl. I make it these days when everyone’s over for Sunday lunch, and someone always says “I can’t even tell there’s cottage cheese in here!” Which, honestly, is half the fun.
Why I Continue Making This (Even When I Don’t Want to Admit It’s Cottage Cheese Inside)
I make this when I want my mac and cheese to feel sneakily healthier (or have to use up that weird cottage cheese lurking at the back of the fridge; you know the one). My family goes absolutely bonkers for this pasta—especially since it’s creamy in a totally unexpected way. And not gonna lie, this recipe saves me every time the pantry’s running low or I just don’t wanna go all culinary wizard with bechamel or whatever. (My daughter claims this tastes even better the next day, though honestly, it rarely survives that long around here.) Also, if you’ve ever curdled a cheese sauce, you’ll feel me: the cottage cheese just doesn’t split, which makes it harder to mess up. Phew.
What’s Actually in This (and What Isn’t, Sometimes)
- 2 cups dry elbow macaroni (or any pasta shape—I used shell pasta once by mistake; not bad, actually)
- 1 cup cottage cheese (full-fat is lovely, but low-fat works too, though it’s a bit less decadent)
- 1 1/2 cups shredded cheddar (my grandmother swore by supermarket sharp cheddar, but, you know, whatever’s in the fridge)
- 1/4 cup grated Parmesan (optional, but it does lend a deeper flavor—sometimes I skip it and no one complains)
- 1/2 cup milk (whole or semi-skimmed, or even a glug of cream if you’re feeling wild)
- 1/4 teaspoon mustard powder (or a teaspoon of Dijon, if that’s all you’ve got; trust me, it works)
- 1/2 teaspoon salt (or more—taste as you go!)
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika (sometimes I just skip this, but it’s a nice touch)
- Optional: a handful of breadcrumbs for topping (any kind—panko, regular, heck, I used crumbled crackers once)
How the Magic Happens (Or My Step-by-Step Directions)
- First things first: preheat your oven to 190°C/375°F (unless you want to eat it stove-top style, which is equally valid and, some days, just easier).
- Cook your pasta in a big pot of salted water till it’s just barely al dente. I always set a timer and then forget to listen for it. Drain, but don’t over-drain—it’s ok if it clings to a bit of water.
- In a large bowl (or honestly, the same pot, less washing up), mix together the cottage cheese, milk, most of the cheddar, the Parmesan (if using), mustard powder, salt, pepper, and paprika. (This is the stage where it *will* look a bit, um, weird and chunky. Don’t panic.)
- Stir the pasta in—get everything good and coated. Then, I usually take a sneaky taste at this point, just to check seasoning (but also because, well, who’s watching?)
- Tip it all into a greased baking dish. Sprinkle the rest of the cheddar on top; toss on your breadcrumbs, if you’re going down that crunchy route.
- Bake for about 20–25 minutes, until it’s bubbling and a bit crisp on top. If you’re short on time (or patience), give it a quick flash under the broiler instead. Or just eat it straight from the pot, I won’t tell.
A Few Things I’ve Learned Along the Way (aka Notes)
- Don’t overcook the pasta or you’ll end up with mush after baking. I learned this the hard way. Once. Maybe twice.
- If your cottage cheese is super lumpy, you can blitz it quickly in a blender—it gets that truly smooth sauce vibe. Or don’t. I’ve gotten lazy and just skipped this, tastes fine either way.
- Good cheddar steals the show but honestly, supermarket own brand is grand, too.
The Experiments—Some Good, Some… Less So (Variations)
- I once added frozen peas and a handful of crispy bacon—huge hit. Broccoli florets, too, for virtuous days.
- Threw in a teaspoon of hot sauce once. (Actually, I think that one was better in theory; my son said “Mom, it’s gone a bit weird,” so—maybe skip it unless you’re brave.)
- Can swap cheddar for Gruyere if you want something fancier—I did this for a posh lunch and felt like Nigella for about half an hour.
Do You Need Fancy Tools? (Equipment)
You’ll want a saucepan, mixing bowl (though I am not above using the pasta pot for everything—less to wash!), and a baking dish. Don’t have a baking dish? Just leave it in the pot and pop under the grill/broiler for that cheesy surface, no sweat. I once used a roasting pan. Worked fine. Maybe a whisk if you’re feeling professional. But, honestly? A big spoon does it all.
What About Leftovers? (Storage)
Keep any leftovers (if you manage to save some) in an airtight container in the fridge for up to 2 days—though, as I’ve said, it’s rarely survived that long in my house. I’m convinced it tastes even better reheated, almost like it’s had a night to ponder its choices. Just a quick zap in the microwave or oven does the trick.
If You Want to Be Fancy—Serving Suggestions
My favorite way to serve this: a big scoop with a side of roasted veggies or tossed green salad. Sometimes I go full-on British tea and plop a big dollop of Branston pickle alongside (don’t knock it til you try). Kids love it with ketchup. Thanksgiving? This sits right next to the mash on our table, and I don’t hear a word of complaint.
Lessons from Too Many Batches (Pro Tips)
- I once tried rushing the baking step because everyone was starving—ended up with sad, barely-melted cheese. Always worth letting it go golden and crispy.
- If you skip seasoning, it can taste a bit blah—don’t be shy with salt and mustard. You can always add, but you can’t really fix bland once it’s baked.
Lesser-Known Questions I’ve Actually Been Asked (FAQ)
- Does the cottage cheese make it taste weird?
Surprisingly, not at all! It just makes it super creamy. I promise even cottage cheese haters barely notice (unless you’re my brother, who claims he can taste anything, but I think he’s bluffing). - Can I make this gluten-free?
Yep, just swap in gluten-free pasta and breadcrumbs—easy as anything. - Can I freeze it?
It’s okay from the freezer but does get a titch grainy on reheating. If you do freeze it, wrap it well and reheat until piping hot. - Does it work with lactose-free cheese or milk?
I’ve not tried it myself, but a friend of mine did and said it turned out just fine. Maybe a bit less rich, but still delish. - Is it supposed to look lumpy?
Yes and no—the cottage cheese does make things look a bit strange at first, but once it bakes, it all smooths out. Don’t stress. - Why do you add mustard powder?
I swear it brings out the cheese flavor! If you leave it out, the world won’t end, but I think it adds a little zing. (Some say nutmeg; I say mustard, for what it’s worth.)
And that’s the long and winding road to my favorite sneaky-cheesy family mac. If you try it, let me know if your crew guesses the secret ingredient—or just keep it between us!
Ingredients
- 8 oz elbow macaroni
- 1 1/2 cups cottage cheese
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated parmesan cheese
Instructions
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1Cook the elbow macaroni according to package instructions. Drain and set aside.
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2In a blender, combine cottage cheese, milk, and garlic powder. Blend until smooth.
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3In a large saucepan, melt butter over medium heat. Add the blended cottage cheese mixture and cook for 2-3 minutes, stirring frequently.
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4Add shredded cheddar cheese and parmesan cheese to the saucepan. Stir until the cheese has melted and the sauce is creamy.
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5Add the cooked macaroni and stir to coat evenly with the sauce. Season with salt and pepper to taste. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
390cal
Protein:
21 gg
Fat:
15 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
41 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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