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If mac and cheese is always a yes in your house, you’re going to love this one! This cottage cheese mac and cheese is ridiculously creamy and cheesy, with butternut squash blended right into the sauce. It has 20g of protein per serving, ready in under 30 minutes, and an easy way to bring a little extra goodness to a meal the whole family already loves.
Recipe At a Glance
- Extra creamy: Cottage cheese and butternut squash blend into a silky smooth sauce that coats every piece of pasta.
- Protein-packed: Cottage cheese and sharp cheddar add a satisfying boost of protein.
- Veggie goodness: Butternut squash adds nutrients, gorgeous color, and subtle sweetness without overpowering the cheese.
- Quick and easy
If your family loves mac and cheese, be sure to try my Veggie Mac and Cheese next. For even more veggie-packed goodness, my Hidden Veggie Pasta Sauce is another easy family favorite.
And if you’re cooking for a baby, try my Iron-Rich Baby Pasta. it’s made specifically with little ones in mind.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Butternut squash: I love using frozen butternut squash because there’s no peeling or chopping involved. Just thaw it and it’s ready to go! You can absolutely use fresh squash instead. Just be sure to cook it until very tender. I love roasting it, like I do in this butternut squash pasta sauce.
- Cottage cheese: The secret to a super creamy sauce while also adding protein. I recommend whole-milk cottage cheese for the richest, creamiest results.
- Sharp cheddar cheese: Sharp cheddar gives you more cheesy flavor than mild cheddar, which works especially well alongside the naturally sweet butternut squash.
- Cornstarch: Just a tablespoon helps the sauce thicken and cling beautifully to the pasta.
How to Make Cottage Cheese Mac and Cheese
Step 1: Bring a large pot of water to a boil and cook the macaroni according to the package directions until tender.
Before draining, scoop out about ½ cup of the pasta water. You may need it later to loosen up the sauce.
Step 2: Add the butternut squash, and the rest of the ingredients to a food processor or high-powered blender.
Blend until completely smooth and creamy.
Step 3: Pour the sauce into the same pot you used for the pasta and cook over medium-low heat for about 3–5 minutes, stirring frequently.
You want the cheese to melt and the sauce to thicken, but don’t let it come to a boil.
Step 4: Add the cooked macaroni back to the pot and stir until every piece is coated in that creamy sauce.
If it seems thicker than you’d like, stir in some of the reserved pasta water or additional milk, one tablespoon at a time.
Serve warm and enjoy!
Expert Tips
- Use whole-milk cottage cheese. You can use lower-fat varieties, but whole milk will give you the creamiest, richest sauce.
- Keep the heat low. Once the sauce goes into the pot, heat it gently over medium-low. High heat or boiling can cause a cheese sauce to become grainy or separate.
- Don’t forget the pasta water. The sauce will continue to thicken as it sits, so that reserved pasta water is great for loosening it up without diluting the flavor too much.
- Adjust the consistency before serving. Some families like their mac and cheese thick, while others prefer it extra saucy. Add a splash of milk or pasta water until it’s just right for you.
Serving Suggestions
This mac and cheese is satisfying on its own, or you can round it out with a simple side or protein.
- Add a veggie: Serve with cooked broccoli, peas, green beans, or roasted vegetables.
- Add a protein: Pair with chicken (try this instant pot shredded chicken), salmon, meatballs (if you have leftover butternut squash, make these baby meatballs), or beans for a heartier meal.
- Keep it simple: Add some fresh fruit on the side for an easy kid-friendly meal.
- For toddlers: Serve a small portion alongside one or two familiar foods, such as fruit or a favorite vegetable. There’s no need to pressure them to eat everything. Let them decide what and how much to eat.
How to Store and Reheat
Refrigerator: Store leftover mac and cheese in an airtight container in the refrigerator for up to 3–4 days.
Reheating: The pasta will absorb some of the sauce as it sits, so leftovers will naturally become thicker.
Add a splash of milk before reheating to help loosen the sauce. Warm gently over low heat on the stovetop, stirring frequently, or microwave in short intervals, stirring between each one.
Avoid overheating, which can make the cottage cheese sauce grainy.
Cottage Cheese Mac and Cheese FAQs
Once blended with the cheddar and butternut squash, the cottage cheese adds creaminess without a strong, noticeable cottage cheese flavor.
The sharp cheddar is what gives this recipe its classic mac and cheese taste.
Yes! Plain pumpkin purée (not pumpkin pie filling) is a convenient substitute. It will have a slightly different flavor and may affect the thickness of the sauce, but it works well with cheddar.
This can happen if the cottage cheese wasn’t blended completely smooth or if the sauce became too hot.
For the smoothest texture, use a high-speed blender and avoid boiling the sauce. Pre-shredded cheddar can also contribute to a less smooth texture, so freshly shredded cheese is a great option.
More Cottage Cheese Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Cottage Cheese Mac and Cheese (with Butternut Squash)
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Equipment
Ingredients
- 16 ounces elbow macaroni or any small shaped pasta
- 8 ounces frozen butternut squash, thawed (see note)
- 1 cup whole milk cottage cheese (255g)
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 – 1 cup milk
- 1 tablespoon cornstarch, see note
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dijon mustard
- black pepper to taste
Instructions
- Cook the pasta. Bring a large pot of water to a boil. Cook the macaroni according to package directions until tender. Reserve about 1/2 cup of the pasta water, then drain.
- Blend the sauce. While the pasta cooks, add the butternut squash and the rest of the ingredients into a high-speed blender. Blend until completely smooth and creamy.
- Cook the sauce. Pour the blended mixture into the same pot used for the pasta. Cook over medium-low heat for 3–5 minutes, stirring frequently, until the sauce is heated through and thickened. Do NOT bring to a boil.
- Combine. Add the cooked macaroni and stir until evenly coated. If the sauce is too thick, add reserved pasta water or milk, a tablespoon at a time, until it reaches your desired consistency.
Notes
- Butternut squash: Frozen butternut squash is such a convenient time-saver, but you can absolutely use fresh! Simply peel, remove the seeds, and cut into small cubes. Steam or boil for about 10–15 minutes, or until fork-tender. You can also roast at 400°F for 25–30 minutes until soft. Let cool slightly before adding to the food processor with the remaining sauce ingredients.
- Cornstarch – You can leave it out! It helps thicken and stabilize the sauce, but it’s not essential. I’ve tested this recipe without it, and while the sauce is still creamy, it does turn out a bit thinner and is more likely to separate when reheated.
- Butternut squash: Frozen is a convenient shortcut! Make sure it’s cooked until tender before blending. Fresh butternut squash works just as well.
- Cottage cheese: Whole-milk cottage cheese gives the sauce a richer, creamier texture. So don’t go for the low fat!
