If you’re a fan of mac and cheese but want a healthier twist on this classic comfort food, you’ve come to the right place! My Cottage Cheese Mac & Cheese is a healthier version of the classic and tastes just as good, if not better. It is gluten-free and packed with protein as well! By swapping some of the traditional cheese with cottage cheese, you can enjoy a rich and creamy dish with a lighter, more nutritious twist.
Making your mac & cheese healthier doesn’t mean sacrificing flavor or comfort. By substituting part of the cheese for cottage cheese, you end up with a dish that’s packed with protein, lower in fat and calories, and still bursting with cheesy goodness.
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Why Cottage Cheese is a Great Substitute for Some of the Cheese
The key to making this recipe healthier without sacrificing flavor is the smart substitution of traditional cheese with cottage cheese. Here’s why this simple swap is a game-changer:
- Higher in Protein: Cottage cheese is packed with protein, making it an excellent choice for anyone looking to boost their protein intake. While typical mac and cheese recipes are high in fats and carbs, using cottage cheese helps you get a high-quality, lean source of protein without the extra calories and fat that come with more cheese.
- Lower in Fat: While full-fat cheese is undeniably delicious, it can be high in saturated fat. By replacing part of the cheese with cottage cheese, you reduce the overall fat content of the dish. Cottage cheese is naturally lower in fat and still offers a creamy, satisfying texture when blended into the sauce.
- Rich in Calcium: Cottage cheese is also an excellent source of calcium, which is essential for bone health. In fact, just like regular cheese, it contributes to the strong bones and teeth we all need. So, you get the same cheesy goodness but with a health boost!
- Lower in Calories: If you’re watching your calorie intake, cottage cheese can help you enjoy mac and cheese without going overboard. It helps you cut back on the heavy calories without compromising on taste or texture.
Ingredients
- 18 oz. macaroni noodles (I use the jovial foods organic brown rice noodles or the Rummo gluten free brown rice noodles)
- 1 cup cottage cheese (2% small curd)
- 1 3/4 cup organic almond milk (plain, unsweetened, or milk or choice)
- 2 tbsp corn starch
- 1 tsp Dijon mustard (organic
- 2 cups cheese (8 oz; shredded; I did half sharp cheddar and half Gouda)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (use 1/4 tsp if you don’t like a smoky flavor or use regular paprika)
How To Make It
- Bring a large pot of water to a boil. In the meantime, add the cottage cheese, cornstarch, Dijon, mustard, salt, pepper, garlic powder, and smoked paprika to a small blender and blend until smooth and creamy. Set aside.
- Once your water is boiling, add your pasta. Heat up a wok, Dutch oven, or deep skillet over low/medium heat. Add the butter and allow to melt.
- Next, poor in the blended cottage cheese mixture. Allow it to warm up & bubble slightly, stirring frequently. Once heated through, add the shredded cheese. Continue to stir frequently so that you have a smooth creamy sauce.
- Your macaroni noodles should be cooked by now. Drain your macaroni noodles and add them to your cheese sauce. Mix until all of the noodles are coated in the sauce. Allow to cook and bubble for a few additional minutes and then turn the heat off.
- Allow the mac & cheese to sit for 2 to 3 minutes to thicken up some more and then serve. I like to top mine with my gluten-free brown butter, sage breadcrumbs. These are the same breadcrumbs I use in my Pumpkin Mac & Cheese recipe, but I will also include it down below in this post.
My Brown Butter & Sage Breadcrumbs Recipe
Ingredients:
- 3 tbsp butter
- 1 tsp dry sage
- 1 cup almond flour
- 1/4 cup Parmesan
Instructions:
- In a small saucepan, melt the butter over medium heat. Continue to cook (stirring occasionally) until browned & bubbly. The butter should be crackling and have a slightly nutty taste when it is browned. Turn the heat down to a medium/low.
- In a small bowl, combine the sage, almond flour, and parmesan. Add into your saucepan with the browned butter. Coat your “breadcrumb” mixture in the brown butter. Cook for a few more minutes & then turn off the heat. Allow to cool slightly, then serve on your macaroni immediately.
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Making your mac & cheese healthier doesn’t mean sacrificing flavor or comfort. By substituting part of the cheese for cottage cheese, you end up with a dish that’s packed with protein, lower in fat and calories, and still bursting with cheesy goodness. Plus, it’s gluten-free, so it’s a great option for anyone with dietary restrictions.
So next time you’re craving a bowl of mac and cheese, give this Cottage Cheese Mac & Cheese a try. Your body will thank you for the extra protein, and your taste buds will never know the difference! Enjoy!
Cottage Cheese Mac & Cheese (Gluten Free, High Protein)
If you're a fan of mac and cheese but want a healthier twist on this classic comfort food, you’ve come to the right place! My Cottage Cheese Mac & Cheese is a healthier version of the classic and tastes just as good, if not better. It is gluten-free and packed with protein as well! By swapping some of the traditional cheese with cottage cheese, you can enjoy a rich and creamy dish with a lighter, more nutritious twist.
Making your mac & cheese healthier doesn’t mean sacrificing flavor or comfort. By substituting part of the cheese for cottage cheese, you end up with a dish that’s packed with protein, lower in fat and calories, and still bursting with cheesy goodness.
Ingredients
Instructions
-
Bring a large pot of water to a boil. In the meantime, add the cottage cheese, cornstarch, Dijon, mustard, salt, pepper, garlic powder, and smoked paprika to a small blender and blend until smooth and creamy. Set aside.
-
Once your water is boiling, add your pasta. Heat up a wok, Dutch oven, or deep skillet over low/medium heat. Add the butter and allow to melt.
-
Next, poor in the blended cottage cheese mixture. Allow it to warm up & bubble slightly, stirring frequently. Once heated through, add the shredded cheese. Continue to stir frequently so that you have a smooth creamy sauce.
-
Your macaroni noodles should be cooked by now. Drain your macaroni noodles and add them to your cheese sauce. Mix until all of the noodles are coated in the sauce. Allow to cook and bubble for a few additional minutes and then turn the heat off.
-
Allow the mac & cheese to sit for 2 to 3 minutes to thicken up some more and then serve. I like to top mine with my gluten-free brown butter, sage breadcrumbs. These are the same breadcrumbs I use in my Pumpkin Mac & Cheese recipe, but I will also include it up above in this post.
Servings 8
- Amount Per Serving
- Calories 371kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 4.8g24%
- Cholesterol 23mg8%
- Sodium 415mg18%
- Total Carbohydrate 55g19%
- Dietary Fiber 2.5g10%
- Sugars 1g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
