A Simple Ingredient Swap Can Make Mac and Cheese More Filling and Protein-Rich

Cheese blends, toasted breadcrumbs, sour cream, hot sauce, and fresh herbs such as parsley are all common ways to add more flavor and texture to homemade macaroni and cheese. But if the goal is to make the dish more satisfying while also increasing its protein content, one ingredient stands out: cottage cheese.

Cottage cheese provides about 11 to 14 grams of protein in a half cup, depending on its fat level, which makes it an easy way to turn macaroni and cheese into a more protein-heavy meal. It also adds creaminess, whether or not you use heavy cream. For a lighter version, you can swap out some or all of the heavy cream for cottage cheese. Its mild taste works well in the dish without covering up the cheesy flavor. Best of all, it adds very little extra effort or cooking time.

Ways to use cottage cheese in macaroni and cheese

There are two main ways to work cottage cheese into macaroni and cheese. For a smooth sauce without visible curds, puree it in a food processor or blender before mixing it in. If a little texture is not a problem, you can stir it directly into the cheese mixture. The curds will soften as the dish heats, though the final result may be slightly less silky than classic mac and cheese. While there are many recipes made specifically with cottage cheese, it can also be added to your favorite existing recipe. As a general guideline, use about 2 cups of cottage cheese in place of the heavy cream for each pound of pasta.

You can also pair cottage cheese with cornstarch if you want to skip the roux that many recipes use, then add your shredded cheese later. Or, if you prefer to keep the milk-based method, make the roux as usual and stir in the cottage cheese with the other cheeses. It can be a useful addition to simple mac and cheese or slow-cooker versions. If cottage cheese is not your preference, other protein boosters include canned tuna, shredded chicken or turkey, or even a little extra milk.