High Protein Crockpot Cottage Cheese Mac and Cheese Recipe

Introduction

This High Protein Crockpot Cottage Cheese Mac and Cheese is a creamy, comforting dish that’s packed with protein and effortless to make. Using a slow cooker means you can set it and forget it, perfect for busy days or casual gatherings. Enjoy a rich, cheesy meal without the fuss!

Ingredients

• 10 oz elbow pasta
• 16 oz cottage cheese
• 2.5 cups shredded cheese (Tillamook cheddar recommended)
• 1 stick butter (Kerrygold unsalted butter recommended)
• 2.5 cups water
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Line your slow cooker with a disposable liner or lightly spray the interior with cooking spray to make cleanup easier and prevent sticking. Measure out all ingredients into small bowls for easy assembly.
2. Step 2: Add the dry elbow pasta directly into the slow cooker as the first layer. Spread the cottage cheese evenly over the pasta, breaking it up slightly with a spoon for better distribution.
3. Step 3: Layer slices of butter on top of the cottage cheese, then sprinkle the shredded cheddar cheese over everything to promote even melting.
4. Step 4: Sprinkle garlic powder and black pepper evenly over the cheese layer. Carefully pour 2.5 cups of water over the ingredients without stirring to allow proper cooking of the pasta.
5. Step 5: Cover the slow cooker and cook on high for 2.5 hours. If not using a liner, stir the mixture halfway through cooking (around 1.25 hours) to prevent sticking and ensure even cooking. If using a liner, this step can be skipped.
6. Step 6: Once cooking is complete, stir the mixture well to combine the melted cheeses and tender pasta into a creamy sauce. Let it rest for a minute or two before serving hot directly from the slow cooker.

Tips & Variations

• Use a slow cooker liner for easier cleanup and to avoid stirring during cooking.
• Try different cheeses like mozzarella or pepper jack for a unique flavor twist.
• For extra protein, add cooked chicken or turkey sausage before cooking.
• Use whole wheat or gluten-free pasta to suit dietary preferences.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow pasta with other small shapes like shells or rotini, but cooking times may vary slightly.

Is it necessary to use cottage cheese?

Cottage cheese adds creaminess and protein, but you can substitute with ricotta or cream cheese if preferred, adjusting quantities for texture.

High Protein Crockpot Cottage Cheese Mac and Cheese Recipe

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★★★★★

4.8 from 724 reviews

• Author: Julian
• Total Time: 2 hours 52 minutes
• Yield: 6 servings 1x

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Description

This High Protein Crockpot Cottage Cheese Mac and Cheese is a creamy, comforting dish packed with protein and rich cheddar flavor, effortlessly prepared in a slow cooker. The recipe layers uncooked pasta with cottage cheese, butter, shredded cheddar, and seasonings, then slow-cooks to tender perfection, making an easy, hands-off meal ideal for cozy family dinners or meal prep.

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Ingredients

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Ingredients

• 10 oz elbow pasta
• 16 oz cottage cheese
• 2.5 cups shredded cheese (Tillamook cheddar recommended)
• 1 stick butter (Kerrygold unsalted butter recommended)
• 2.5 cups water
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

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Instructions

1. Prepare the slow cooker: Line your slow cooker with a disposable liner or lightly spray the interior with cooking spray to prevent sticking and make cleanup easier. Gather and measure out all ingredients into separate bowls for smooth assembly.
2. Layer the ingredients: Add dry elbow pasta as the first layer in the slow cooker. Evenly spread the cottage cheese on top, breaking it up slightly for better distribution. Layer slices of butter over the cottage cheese, then sprinkle shredded cheddar cheese evenly over everything.
3. Add seasonings and water: Sprinkle garlic powder and black pepper evenly over the cheese layer. Carefully pour 2.5 cups of water over the layered ingredients without stirring to allow even cooking and proper water absorption by the pasta.
4. Cook the mac and cheese: Cover and cook on high for 2.5 hours. If not using a liner, stir the mixture halfway through cooking (around 1 hour 15 minutes) to prevent sticking and promote even cooking; if using a liner, this step can be skipped.
5. Combine and serve: After cooking, stir the entire mixture thoroughly until creamy and cohesive. Let it rest for a few minutes to allow the sauce to settle and coat the pasta evenly. Serve hot directly from the slow cooker or transfer to a serving dish.

Notes

• Using a slow cooker liner makes cleanup easier and removes the need to stir halfway through cooking.
• Do not stir after adding water until cooking is done to prevent disrupting layers and ensure even cooking.
• Feel free to adjust shredded cheese type to your preference, but sharp cheddar gives a robust flavor.
• Butter can be unsalted Kerrygold or any preferred unsalted butter for best richness.
• For thicker mac and cheese, reduce water slightly or cook a bit longer on warm before serving.

• Prep Time: 55 minutes
• Cook Time: 1 hour 55 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: High Protein, Cottage Cheese, Mac and Cheese, Slow Cooker, Comfort Food, Easy Dinner