It is 6pm. You are tired. Dinner needs to happen fast. When the air turns crisp in the fall, nothing beats a warm bowl of pasta.
This cottage cheese mac and cheese is your new secret weapon. It delivers all the creamy comfort you crave with a massive protein boost. Your whole family will love how satisfying and cheesy it feels.
Why This Recipe Is a Winner
This dish is a total game-changer for busy weeknight dinners. It uses simple ingredients to create a rich, velvety sauce. You get the protein you need without any heavy cream or butter.
It is perfect for a healthy reset that still tastes like a treat. Even the pickiest eaters will not notice the cottage cheese. It blends into a perfectly smooth and golden sauce every time.
Simple Method
Making this sauce is as easy as pushing a button. You simply blend the ingredients while your pasta boils. There is no need to make a complicated roux or flour base.
Even if you are a beginner, you can master this. The blender does the work for you. You will have a gourmet-feeling meal on the table in 20 minutes flat.
Ingredients You’ll Need
These pantry staples come together to create something truly magical and fresh.
- 8 oz chickpea or lentil rotini pasta
- 1.5 cups low-fat cottage cheese (2% milkfat)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup skim milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Step-by-Step
- Bring a large pot of salted water to a boil.
- Cook the chickpea pasta according to package directions until al dente.
- Combine cottage cheese, milk, and spices in a high-speed blender.
- Process the mixture until completely smooth with no curds remaining.
- Drain the cooked pasta and return it to the pot over low heat.
- Pour the blended sauce over the pasta and stir to coat evenly.
- Add shredded cheddar, stirring constantly until the cheese is fully melted.
- Adjust seasoning with sea salt and black pepper to taste.
- Serve immediately while the sauce is at peak creaminess.
Best Ways to Enjoy It
Serve this warm in large bowls for a cozy night in. It looks beautiful with a sprinkle of fresh parsley on top. The tender pasta pairs perfectly with a crisp side salad.
Try serving it alongside some roasted broccoli or green beans. It makes a balanced meal that keeps everyone full for hours. It is the ultimate kid-approved dinner for hectic nights.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe is wonderful for meal prep lunches the next day.
To reheat, add a splash of milk to the bowl. Warm it gently in the microwave or on the stove. This helps the creamy sauce loosen up and stay smooth. Avoid boiling the sauce again to prevent graininess.
Tips for Best Results
- Use sharp cheddar cheese for the boldest flavor profile.
- Do not skip the blending step to ensure a smooth texture.
- Keep the heat low when adding the cheese to the pot.
- Salt your pasta water generously for the best overall taste.
- Add a seasonal twist with a dash of nutmeg in winter.
- Grate your own cheese for the meltiest results possible.
- Rinse chickpea pasta quickly if it seems too starchy.
Ways to Switch It Up
- Stir in cooked broccoli florets for a veggie boost.
- Add a dash of hot sauce for a spicy kick.
- Use gluten-free rotini to keep the meal gluten-free.
- Mix in some nutritional yeast for extra umami flavor.
Common Questions
Does it taste like cottage cheese?
Not at all! Once blended and mixed with cheddar, it becomes a smooth cheese sauce. The cottage cheese just adds richness and protein.
Can I use regular pasta?
Yes, you can use any pasta shape you like. Chickpea pasta simply adds more fiber and protein to the meal. Traditional wheat pasta works perfectly well too.
I hope this creamy bowl of comfort brings a little ease to your busy weeknight. It is the perfect way to nourish your family with something they will truly love. Happy cooking!
— Katie Wood
Ingredients
- 8 oz chickpea or lentil rotini pasta
- 1.5 cups low -fat cottage cheese (2% milkfat)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup skim milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.
- While the pasta cooks, combine the cottage cheese, skim milk, garlic powder, onion powder, and smoked paprika in a high-speed blender.
- Process the mixture until completely smooth and no curds remain.
- Drain the cooked pasta and return it to the pot over low heat.
- Pour the blended cottage cheese sauce over the pasta and stir to coat evenly.
- Add the shredded cheddar cheese to the pot, stirring constantly until the cheese is fully melted and incorporated into the sauce.
- Adjust seasoning with sea salt and black pepper to taste.
- Serve immediately while the sauce is at peak creaminess.
