This Instant Pot cottage cheese macaroni and cheese is a high-protein comfort food that’s ready in about 15 minutes. It’s creamy, satisfying, and perfect for busy weeknights.
I’ve made this cottage cheese mac and cheese for years and recently adapted it for the Instant Pot. The pressure cooker handles the pasta perfectly, and while it cooks you can blend the cottage cheese-based sauce. The result is a velvety, protein-rich mac and cheese that comes together in about 15 minutes from start to finish.
Ingredients & Substitutions
- Pasta: Short shapes such as elbows, cavatappi, or rotini work best. Whole wheat, chickpea, or regular pasta are all fine—chickpea pasta boosts protein and lowers carbs. Avoid long pasta for this recipe.
- Cottage cheese: I used 2% milkfat for a good balance of creaminess and texture. Full-fat (4%) yields an even richer sauce. Avoid fat-free cottage cheese, which can turn grainy when heated.
- Milk: 2% works well; whole milk will make the sauce richer. Lower-fat milks can be used if needed.
- Cornstarch: Helps thicken the sauce. Arrowroot powder is a suitable substitute if preferred.
- Sharp cheddar cheese: Buy a block and shred it yourself for the best melt and flavor. Pre-shredded cheese contains anti-caking agents that hinder smooth melting. You can add a small amount of gruyère or pepper jack for variation.
- Seasonings: Salt, black pepper, garlic powder, and paprika keep the flavor simple and balanced.
Tips for the Best Instant Pot Mac and Cheese
After making this recipe many times, here are a few tips to ensure great texture and flavor:
Shred your own cheese. Freshly shredded cheddar melts more smoothly than pre-shredded varieties, which are treated to prevent clumping and don’t melt as well.
Blend the cottage cheese. Blending the cottage cheese with milk and cornstarch creates a completely smooth base. Skipping this step leaves curds in the finished dish, which changes the texture.
Mind pasta timing. Most short pastas will cook in about 4 minutes under high pressure, but times vary by brand and shape. If the pasta is slightly underdone after pressure release, switch the Instant Pot to sauté and simmer for a minute or two until tender.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools—this is normal. Reheat gently on the stovetop with a splash of milk, stirring until warm, or microwave in 30-second intervals, stirring between each.
Freezing is not recommended. Dairy sauces made with cottage cheese can separate when frozen and thawed, producing an undesirable grainy texture.
Instant Pot Cottage Cheese Macaroni and Cheese
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Author: Liz Thomson
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: Makes 4 cups 1x
Category: Dinner
Method: Instant Pot
Cuisine: American
Diet: Vegetarian
Description
This Instant Pot cottage cheese macaroni and cheese is a delicious high-protein recipe that is ready in just 15 minutes! Give this a try when you’re craving comfort food!
Ingredients
Units
Scale
- 8oz uncooked macaroni
- 3 cups water
- 1/4 teaspoon salt
- 1/2 cup cottage cheese (I used 2% milkfat)
- 1 cup milk (I used Fairlife 2%)
- 1 tablespoon cornstarch
- 4oz shredded sharp cheddar cheese (about 1 cup)
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Add the pasta, water, and salt to the Instant Pot. Stir to make sure all the pasta is submerged.
- Lock the lid, set the valve to seal, and cook on manual/high pressure for 4 minutes.
- While the pasta cooks, combine the cottage cheese, milk, cornstarch, shredded cheddar, pepper, garlic powder, and paprika in a blender. Blend until completely smooth, about 30 seconds, then set aside.
- When the pressure cooking finishes, carefully quick-release the pressure and open the lid away from your face. Set the Instant Pot to sauté on low. Pour the blended cheese sauce over the pasta and stir constantly for 2–3 minutes until the sauce thickens. It may seem thin at first but will set as it cools.
- Turn off the pot and let the mac and cheese rest, uncovered, for 2 minutes. Taste, adjust seasoning if needed, and serve.