Cottage Cheese Mac & Cheese
The other night I was standing in the kitchen with no dinner plan and two hungry kids circling like sharks. I grabbed a box of Banza from the pantry, spotted some cottage cheese in the fridge, and figured I could make something work.
I blended the cottage cheese with cheddar and a splash of milk, poured it over the pasta, and crossed my fingers. It came out creamy, cheesy, and way more filling than I expected. The Banza held up perfectly in the sauce, and because it’s made from chickpeas, it added extra protein without me even trying.
Now it’s officially on my weeknight rotation
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why you’ll love this recipe:
- High in protein from both the cottage cheese and Banza pasta
- Gluten-free thanks to chickpea pasta
- Kid-friendly but still feels like a grown-up comfort food
- Quick clean-up since it all comes together in one pot and a blender
Recipe Tips
- Blend the cottage cheese well for a completely smooth sauce. A high-speed blender works best.
- Salt your pasta water so the noodles are flavorful before they even hit the sauce.
- Don’t overcook the pasta since Banza can go from perfect to too soft quickly if left boiling too long.
- Adjust the sauce consistency with extra milk if needed—Banza’s higher protein content can soak up more liquid.
Ingredient Swaps:
- No cottage cheese ? Use plain Greek yogurt for a tangier flavor.
- Dairy-free ? Try a dairy-free cottage cheese and vegan shredded cheddar.
- Extra veggies ? Stir in peas, spinach, or roasted broccoli before serving.
- More protein ? Add shredded chicken or ground turkey for a hearty meal.
Meal Prep Tips: This is an easy recipe to double if you want lunches or an extra dinner ready for later in the week. Cook the pasta and sauce as directed, then portion into meal prep containers. You can pair it with roasted veggies, grilled chicken, or a side salad for complete meals.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk and warm gently on the stovetop or in the microwave, stirring until creamy again.
Troubleshooting:
- Sauce is too thick ? Whisk in a splash of milk at a time until it loosens up. Chickpea pasta can soak up more sauce than wheat pasta.
- Sauce is grainy ? Make sure to fully blend the cottage cheese before heating, and keep the heat low when melting the cheese to avoid separation.
- Pasta turned mushy ? Banza cooks faster than regular pasta, so check it a minute or two earlier than the package says. Drain immediately once it’s al dente.
- Flavor is bland ? Salt the pasta water generously, and taste the sauce before adding the pasta so you can adjust seasonings.
- Cheese clumped together ? Add shredded cheese gradually while stirring over low heat so it melts evenly.
more dinners to try:
Cottage Cheese Mac & Cheese
Ingredients
- 8 oz elbow pasta I used Banza
- 1 cup cottage cheese I use Good Culture, blended until smooth
- 1/2 cup milk of choice unsweetened almond, oat, or dairy
- 1 tbsp butter or ghee optional but adds richness
- 1 1/4 cups cheddar cheese shredded and divided
- 1/4 cup parmesan cheese grated
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder optional but gives classic mac flavor
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, blend cottage cheese with milk until smooth and creamy.
- Return the pot to low heat and add the blended cottage cheese, butter, 1 cup of cheddar, parmesan, and seasonings. Stir until the cheese melts and the sauce is smooth.
- Add cooked pasta back into the pot and stir to coat in the sauce. If the sauce feels too thick, add a splash more milk.
- Top with remaining cheddar and cover for 1 minute to melt, or broil for 2-3 minutes for a golden finish.
- Season with extra salt and pepper and serve hot.
