High-Protein Cottage Cheese Mac & Cheese

Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to the package directions until al dente, keeping the pasta slightly firm for the best texture. Before draining, reserve 1/4 cup of the pasta cooking water. The starchy water can be used later to adjust the consistency of the sauce. Drain the pasta and set it aside.

While the pasta cooks, add the cottage cheese, milk, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper to a blender or food processor. Blend until the mixture becomes completely smooth, creamy, and lump-free. This creates a rich cheese sauce without any visible cottage cheese curds.

Return the empty pasta pot to the stove over low heat and melt the butter. Pour the blended cottage cheese mixture into the pot and stir gently for 1–2 minutes until warmed through. Avoid bringing the sauce to a boil, as high heat may affect its smooth texture. Gradually add the shredded cheddar cheese and Parmesan cheese, one handful at a time, stirring continuously until both cheeses melt completely into a silky,

Add the cooked macaroni to the cheese sauce and toss gently until every piece is evenly coated. If the sauce becomes too thick, stir in a small amount of the reserved pasta water until it reaches your desired consistency. Taste and adjust the seasoning if needed. Serve immediately, topped with extra cheddar cheese, chopped fresh parsley, or crushed whole-grain crackers for added crunch and flavor.