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Prep Time 10 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American
Servings 6


  • 2 cups cottage cheese [4% fat]
  • 2 cups 2% milk
  • 1 tsp dijon mustard
  • dash cayenne
  • 1/2 tsp freshly grated nutmeg
  • 8 oz. 2% Sharp Cheddar grated [I like Cracker Barrel]
  • 8 oz elbow pasta uncooked [I used corkscrew macaroni]
  • 2 T chia seeds optional
  • salt and pepper to taste


  • In a food processor or blender, purée cottage cheese, milk, mustard, cayenne, nutmeg. Reserve 1/4 of the grated cheese for topping.
  • In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta.
  • Pour into prepared pan, cover tightly with foil and bake at 350 for 30 minutes.
  • Uncover pan, stir gently, sprinkle with reserved cheese. Bake, uncovered, 30 minutes more, until browned. Let cool 5 minutes before serving. 6 servings


You can make this ahead of time and just let it hang out in the refrigerator until you’re ready to bake. If you have left overs, drizzle a little milk or cream over to add some moisture for reheating.
Keyword BBQ chicken, pasta, do ahead, easy meal, one dish, cottage cheese, healthier mac & cheese, lite macaroni & cheese, mac & cheese