The Best Cottage Cheese Mac and Cheese with Hidden Veggies

Looking for a super easy, healthy twist on classic comfort food? This stovetop cottage cheese mac and cheese, with perfect hidden veggies, packs high protein into every creamy, delicious bite!

Watch my video below for a simple, step-by-step recipe for creating this delicious Cottage Cheese Mac and Cheese. If you enjoy it, don’t forget to like and subscribe for more easy and tasty recipes!

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Why You’ll Love This Cottage Cheese Mac and Cheese

• So creamy, you won’t miss the heavy cream: Blending in some cottage cheese makes this cottage cheese mac and cheese ridiculously smooth and cheesy. No lumps, no weird texture—just straight-up creaminess.
• Actually keeps you full: Between the chickpea pasta and cottage cheese, this mac and cheese isn’t just comfort food—it’s packed with protein, so you won’t be hungry an hour later.
• Sneaky veggies, zero fuss: Zucchini and onion melt right into the sauce. You get extra nutrients without even knowing they’re there. Perfect for picky eaters (or just sneaking in more veggies for yourself).
• Fast, easy, and no extra dishes: This is a one-pot, stovetop mac and cheese—no baking, no complicated steps. Just cook, blend, stir, and enjoy.

What You’ll Need

This is not your basic mac and cheese with just pasta and cheese—it takes a few extra ingredients to get that creamy, high-protein goodness.

But trust me, it is worth it! A mix of cheeses, a little something for extra creaminess, and even some sneaky veggies come together to make this super satisfying and way more flavorful than the usual stuff.

Here’s what you need:

• ½ medium white onion, finely chopped
• 1 pc medium zucchini, chopped
• 2 cloves garlic, minced
• 2 teaspoons (9g) olive oil
• ⅔ cup (160g) cottage cheese
• 2 cups (200g) shredded cheddar cheese
• 2 tablespoons (28g) butter
• 1 cup (240g) almond milk
• 3 tablespoons (45g) cream cheese
• 1 teaspoon (6g) salt
• ½ teaspoon (1g) black pepper
• ½ teaspoon (1g) paprika
• 2 cups (200g) chickpea elbow macaroni

I love using Banza Elbows below for this recipe because they have that classic pasta texture but with more protein and fewer carbs, making this mac and cheese even more satisfying.

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How to Make This Cottage Cheese Mac and Cheese

This cottage cheese mac and cheese recipe is quite easy and seriously creamy. No oven, no waiting around—just a stovetop Mac and Cheese that’s rich, cheesy, and ready before you know it.

Let’s get started!

Step 1: Sauté the Veggies

Heat up some olive oil in a pan over medium heat. Throw in the onion, zucchini, and garlic, and let them cook for about 5 minutes until they’re soft and smell amazing. This step adds tons of flavor and helps the veggies blend right into the sauce—no chunks, just smooth, cheesy goodness.

Quick Tip: Chop the zucchini small so it softens faster and blends easier.

Step 2: Blend the Cheese Sauce

Now, take a blender or food processor. Toss in the cottage cheese, shredded cheddar, butter, almond milk, cream cheese, salt, pepper, and paprika. Add the sautéed veggies and blend until it’s super smooth and creamy. This is where the magic happens—cottage cheese turns into the creamiest sauce ever.

Quick Tip: If the sauce feels too thick, just add a little warm milk to thin it out.

Step 3: Cook the Pasta

Boil your chickpea pasta according to the package directions. Once it’s done, drain it and toss it into a big bowl.

Step 4: Mix It All Together

Pour that creamy cheese sauce all over the pasta and stir until every noodle is coated in cheesy goodness. The heat from the pasta melts everything together, making it extra rich and velvety.

And that’s it! A protein-packed stovetop mac and cheese with cottage cheese that’s crazy creamy, full of flavor, and ridiculously easy to make.

Want More Mac and Cheese Goodness? If you’re loving this cottage cheese mac and cheese, you’ve got to try this twist on a classic: Mac and Cheese Tuna Casserole

Delicious Ways to Serve This Creamy Mac and Cheese

This high-protein mac and cheese is already a full meal, but if you want to switch it up, here are some easy ways to serve it:

• Add some crunch – Sprinkle crushed crackers or toasted breadcrumbs on top for extra texture.
• Pair it with a side – A simple green salad or roasted veggies balances out the creamy, cheesy goodness.
• Make it a protein-packed meal – Toss in some grilled chicken, crispy bacon, or even tuna for extra protein.
• Spice it up – A dash of hot sauce, red pepper flakes, or even a little Dijon mustard can take the flavor up a notch.

This high protein mac and cheese is perfect on its own, but a few toppings or sides can make it even better!

Storage Tips

Made too much? No worries—this cottage cheese mac and cheese stores and reheats like a dream. Here’s how to keep it just as creamy and delicious the next day.

Got leftovers? Perfect! Store them in an airtight container and keep them in the fridge for up to three days. The flavors actually get even better overnight, so your mac and cheese might taste even creamier the next day.

When it’s time to reheat, pop it in the microwave or warm it up on the stove. Add a splash of almond milk and give it a good stir to bring back that silky texture. No one likes dry mac and cheese!

Want to save some for later? Freeze individual portions so you have an easy meal ready to go. Just thaw it in the fridge overnight, then reheat when you’re ready to dig in.

If you’re making this ahead, keep the pasta and sauce separate. That way, when you’re ready to eat, you can mix them together fresh for the best texture. And here’s a tip—always cover your mac and cheese while reheating to lock in moisture. Dry mac? No thanks!

Try It & Share!

This healthy cottage cheese mac and cheese recipe is creamy, cheesy, and packed with protein. Give it a try and let me know what you think!