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Cottage Cheese Baked Macaroni and Cheese
Cottage Cheese Baked Macaroni and Cheese
Recipe type: Entree
Cuisine: Protein
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 6 cups (400 g) uncooked pasta shells
  • 1 cup low-fat or non-fat, small curd cottage cheese
  • 1/2 cup low-fat manchego cheese, grated or shredded
  • 1/2 cup full-fat manchego cheese, grated or shredded
  • 1/2 cup skim milk
  • 1 tablespoon Dijon mustard
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup full-fat manchego cheese, shredded or grated, for sprinkling on top
  • Optional: parsley to garnish
  1. Preheat the oven to 350 degrees F. Lightly grease a large casserole/baking dish using cooking spray.
  2. In a large pot of boiling water cook pasta until al dente. Drain and return to pot.
  3. Meanwhile, in a large bowl add cottage cheese, cheeses, milk, mustard, egg, and salt and pepper. Stir to combine.
  4. Add the cottage cheese mixture to the pot with pasta and stir to coat evenly.
  5. Pour into greased baking dish and press the mixture evenly into the dish.
  6. Sprinkle remaining 1/2 cup shredded cheese on top.
  7. Bake, uncovered, for 25 to 35 minutes, or until the top is brown.
  8. Let sit for at least five minutes before serving.
  9. Optional: garnish with parsley
You can sub whole wheat pasta for regular pasta and there are many cheeses that would taste great in this dish like cheddar, gruyere, mozzarella, etc. Use whatever you have on hand or like best.

*Note about nutritional information: This is information based on the cheeses and cottage cheese (reduced fat) that I used, so it is just a guideline that may change based on the specific ingredients you use.
Nutrition Information
Serving size: 1/6th of the recipe Calories: 393 Fat: 9.8 g Carbohydrates: 51.9 g Sugar: 5.3 g Fiber: 2.8 g Protein: 22.1 g
Recipe by 24 Carrot Life at