Does using cottage cheese in mac and cheese taste good?

Cottage cheese in mac and cheese is a game-changer. It adds a creamy, slightly tangy flavor that balances beautifully with aged gouda. Plus, it melts right into the sauce, so you get all the richness without overwhelming the dish. Trust me, it’s delicious and secretly packed with protein—your family won’t even guess it’s healthier!

Does cottage cheese melt like other cheese?

Cottage cheese doesn’t melt like traditional cheeses because of its curd structure, but you won’t even notice in my recipe. I blend the cottage cheese and aged gouda until velvety smooth before cooking it with the noodles. This creates a rich, creamy sauce that clings to every bite, giving you all the comfort of classic mac and cheese with a high-protein twist!

Is low-fat or full-fat cottage cheese better?

Full-fat cottage cheese is the way to go for mac and cheese! It gives the sauce a richer, creamier texture that pairs perfectly with the aged gouda. Low-fat cottage cheese can work, but it might not be as silky, and the flavor will be a bit less indulgent. Since this recipe is already packed with protein and nutrients, the full-fat version is worth it for that perfect balance of taste and texture!

How should I reheat this mac and cheese? How do I keep it creamy?

To keep your mac and cheese creamy when reheating, add a splash of milk or cream to loosen up the sauce, then warm it gently. Use a stovetop over low heat stirring frequently to prevent it from drying out or clumping. If you’re reheating a big batch, covering the dish with foil in the oven at 350°F works well too—just don’t forget the extra milk to maintain that luscious, creamy texture.

High Protein Cottage Cheese Mac and Cheese with Aged Gouda

Plate of creamy cottage cheese mac and cheese topped with cracked black pepper, with a fork holding a piece of shell pasta.

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High Protein Cottage Cheese Mac and Cheese with Aged Gouda

You must try my creamy cottage cheese mac and cheese with aged gouda. It packs 20.9g of protein per serving and is a nourishing, delicious side dish for Thanksgiving or any meal.

Prep: 15 minutes
Cook: 15 minutes
Total Time: 30 minutes

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Ingredients

16 ounces pasta
2 cups cottage cheese
6 ounces aged gouda (cubed)
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon nutmeg
Salt (to taste)
2 ounces shredded gouda (set aside)

Instructions

Cook the pasta in salted water according to the directions on the package. I suggest every so slightly under-cooking the pasta. When the pasta is finished, drain in a colander and rinse with cool water.
While the pasta cooks, combine the cottage cheese, aged gouda (cubed), milk, and spices in a blender. Blend until completely smooth. (take a little taste of the sauce at this point and add salt to taste)
Pour the blended cheese sauce into a large pot and heat over medium with continuous stirring until it bubbles. (about 5 minutes)
Once it’s bubbly add in the pasta and stir to combine. Cook over low for about 10 minutes with continuous stirring.
Add in the 2 ounces of shredded gouda and stir to combine.
Serve warm as a side dish, or with grilled chicken as a pasta main dish.

Find it online: https://cultured.guru/blog/high-protein-cottage-cheese-mac-and-cheese-with-aged-gouda