Why is my cottage cheese sauce chunky?

For the smoothest sauce, blend the cottage cheese completely before heating. A high speed blender works best to fully break down the curds. If the sauce still looks grainy, the heat may have been too high while melting the cheese. Keep the sauce over low to medium-low heat and stir continuously for a creamy, smooth texture.

Why did my cottage cheese sauce split?

Cheese sauce usually splits when it gets too hot. To keep the sauce smooth and creamy, heat it gently over low to medium-low heat and avoid letting it boil. Freshly grated cheese also melts more smoothly than pre-shredded cheese, which often contains anti-caking agents that can make the sauce grainy or separate. If the sauce starts to thicken too much, stirring in a splash of pasta water or milk can help bring it back together.

Can I use low fat cottage cheese?

Yes, but the sauce will be slightly less rich and creamy. I find 2% or full-fat cottage cheese gives the best texture and flavor for mac and cheese, especially once blended.

Can I make this cottage cheese mac and cheese dairy free?

This recipe was designed for dairy-based ingredients, so I have not tested a fully dairy-free version. However, you could experiment with dairy-free cottage cheese and shredded cheese alternatives. Keep in mind the texture and flavor may vary depending on the brand used.

Can I bake cottage cheese mac and cheese?

Yes! Transfer the mac and cheese to a baking dish and top with breadcrumbs, crushed crackers, or extra shredded cheese if desired. Bake at 350°F for 10-15 minutes until hot and bubbling with a lightly golden top. Since the sauce thickens as it bakes, you can stir in an extra splash of milk or pasta water before baking to keep it creamy.

Cottage Cheese Mac and Cheese

Name: Cottage Cheese Mac and Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 4 oz (115 g) protein pasta or pasta of choice; 1/4-1/3 cup water (for cooking pasta); 1 cup (220 g) 2% cottage cheese; 1-3 oz (28-84 g) cheddar cheese, grated (adjust to taste); 1/2 tsp Dijon mustard; 1/2 tsp garlic powder; 1/2 tsp onion powder; small pinch of nutmeg, optional; 1/2 tbsp nutritional yeast; 1/2 tsp MSG or 1 tsp miso paste; 1/2 tsp salt; freshly cracked black pepper, to finish

Description

This Cottage Cheese Mac and Cheese is creamy, high protein, and made with blended cottage cheese for a smooth homemade cheese sauce. It’s an easy stovetop mac and cheese recipe that comes together in under 20 minutes with simple ingredients.

Ingredients

Units

4 oz (115 g) protein pasta or pasta of choice
1/4-1/3 cup water (for cooking pasta)
1 cup (220 g) 2% cottage cheese
1-3 oz (28-84 g) cheddar cheese, grated (adjust to taste)
1/2 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
small pinch of nutmeg, optional
1/2 tbsp nutritional yeast
1/2 tsp MSG or 1 tsp miso paste
1/2 tsp salt
freshly cracked black pepper, to finish

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Instructions

Cook the pasta: Bring a pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of pasta water, then drain and set aside.
Blend the sauce: In a small blender (or using a handheld blender), combine the cottage cheese, Dijon mustard, garlic powder, onion powder, nutritional yeast, MSG (or miso), and salt. Blend until completely smooth and creamy.
Warm the sauce: Transfer the blended mixture to a medium saucepan over low to medium-low heat. Add about 1/2 cup of the reserved pasta water and stir to loosen the sauce.
Add the cheese: Add the grated cheddar and stir continuously until fully melted and the sauce thickens slightly, about 3-5 minutes. Keep the heat gentle to prevent curdling.
- The amount of cheese you add is completely up to you. Using 1 oz (28 g) is much more lighter and the sauce is a bit thinner but flavour wise still tastes great. Using 3 oz (84 g) is thicker, richer and full bodied. Of course, the more cheese you add the more cheese-y and closer to the real thing it’ll be.
Combine and finish: Add the cooked pasta to the sauce and toss until evenly coated. Finish with freshly cracked black pepper and serve immediately. Enjoy!!

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner, Main course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 7 g
Sodium: 1450 mg
Fat: 13 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 53 g
Fiber: 13 g
Protein: 53 g
Cholesterol: 70 mg