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Close-up of creamy cottage cheese macaroni topped with thick swirls of green basil pesto in a ceramic bowl

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Pesto-Swirled Cottage Cheese Macaroni

Recipe by Ailene

A vibrant basil pesto swirl elevates this ultra-creamy, high-protein macaroni. By blending cottage cheese into a smooth base before gently warming it, you get a rich, velvety cheese sauce that clings perfectly to the pasta without any heavy cream.

  • Total Time25 minutes
  • Yield4 portions (serves 4) 1x
  • DietHigh Protein

Ingredients

Scale

Pasta

  • 10 oz (283g) dried cavatappi or macaroni pasta
  • Reserved pasta water (keep ½ cup / 120ml after boiling)

Cheese Sauce

  • 1 ½ cups (340g) whole milk cottage cheese
  • 1 ½ cups (170g) freshly grated sharp white cheddar cheese
  • ½ cup (120ml) whole milk
  • 2 teaspoons (6g) cornstarch
  • ½ teaspoon (1.5g) garlic powder
  • ½ teaspoon (1g) dry mustard powder
  • ¼ teaspoon (1.5g) fine sea salt
  • ¼ teaspoon (0.5g) black pepper

Finishing Touch

Instructions

  1. Cook the pasta: Boil a large pot of generously salted water. Cook the pasta according to the package directions until al dente. Scoop out ½ cup of the starchy pasta water and set it aside, then drain the pasta well.
  2. Blend the base: While the pasta boils, add the cottage cheese, whole milk, cornstarch, garlic powder, dry mustard, salt, and black pepper to a blender. Blend on high for 60 seconds until completely smooth and liquid.
  3. Thicken the sauce: Return the empty pasta pot to the stove over medium-low heat. Pour in the blended cottage cheese mixture. Cook for 3 to 4 minutes, stirring constantly with a whisk or silicone spatula, just until the sauce begins to steam and slightly thicken. Do not let it come to a rapid boil.
  4. Melt the cheddar: Immediately remove the pot from the heat. Gradually sprinkle in the grated cheddar cheese, stirring continuously until the cheese is entirely melted into a glossy sauce.
  5. Combine: Fold the warm, drained pasta directly into the cheese sauce. If the sauce feels too thick, stir in the reserved pasta water 1 tablespoon at a time until you reach your desired consistency.
  6. Swirl and serve: Portion the macaroni into serving bowls. Drizzle exactly 1 tablespoon of pesto over each bowl and gently swirl it into the cheese sauce just before eating.

Notes

  • Why it works: Blending the cornstarch directly into the cold cottage cheese and milk completely prevents the dreaded clumps that often form when trying to whisk a slurry into a hot pan.
  • Temperature control: Cottage cheese is highly prone to separating and curdling if exposed to high, sustained heat. Keep the burner on medium-low, wait only for steam (not bubbles), and always remove the pot from the heat before stirring in the cheddar.

Nutrition (per serving — estimates)

Calories: 585 | Total Carbs: 57g (Fiber: 3g, Sugar: 4g) | Fat: 27g (Saturated: 12g) | Protein: 28g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 585
  • Sugar: 4g
  • Fat: 27g
  • Saturated Fat: 12g
  • Carbohydrates: 57g
  • Fiber: 3g
  • Protein: 28g

Find it online: https://foodtrackergirl.com/2026/08/05/pesto-swirled-cottage-cheese-macaroni-that-wont-clump/