Chicken Broccoli Cottage Cheese Mac and Cheese

This chicken broccoli cottage cheese mac and cheese delivers a satisfying, protein-packed dinner with about 28 g of protein per serving. It’s perfect for busy weeknights and works wonderfully with leftover roasted or rotisserie chicken. The blended cottage cheese creates a creamy sauce that clings to pasta, while broccoli adds color and a nutritious boost. This family-friendly casserole is simple to prepare and finishes under the broiler for a bubbly golden top.

What makes this recipe great

• Protein-packed: Approximately 28 g of protein per serving, making this a hearty, filling meal.
• Creamy cottage cheese sauce: Whipping cottage cheese in a blender or food processor produces a smooth, creamy sauce that adheres to the noodles without relying on heavy cream.
• Easy use of leftover chicken: Leftover cooked chicken or store-bought rotisserie chicken keeps this recipe quick and convenient.
• One-pot efficiency (mostly): Pasta and broccoli cook together, and the sauce comes together in a blender, minimizing hands-on time and dishes.

Ingredients you need

Below are the core ingredients and a few notes about choices that affect texture and flavor.

Cottage cheese: Full-fat or at least 2% cottage cheese is recommended for a rich, creamy sauce. Lower-fat varieties contain more water and can make the sauce thinner.

Shredded cheddar: Freshly shredded cheddar melts best and gives that classic mac and cheese flavor. You can substitute other melting cheeses like gruyère, gouda, or Monterey Jack if you prefer.

Pasta: Use any short pasta you like—elbow macaroni, fusilli, or shells work well because their shapes hold sauce.

Broccoli: Chop into bite-size florets. Blanching the broccoli in the pasta water for the last minute of cooking keeps it bright and tender-crisp.

Top tips

• Do not mix sauce and pasta in the hot pot: Combine them in a separate bowl or serving dish. Adding the sauce directly back into the hot saucepan can thin it into a soupy consistency.
• Choose higher-fat cottage cheese: For the creamiest texture, use full-fat or 2% cottage cheese. It blends more smoothly and produces a richer sauce.
• Adjust consistency carefully: If the blended sauce seems too thick, add the reserved pasta water one teaspoon at a time until it reaches the desired creaminess.
• Finish under the broiler: A quick 2–4 minute broil gives a melted, slightly browned top—watch closely so it doesn’t burn.

More mac and cheese recipes

• Vegan Mac and Cheese
• Whipped Cottage Cheese Mac and Cheese
• Instant Pot Protein Mac and Cheese
• Classic Mac and Cheese
• Mac and Chili
• Butternut Squash Mac and Cheese

Recipe

Chicken Broccoli Cottage Cheese Mac and Cheese

This recipe yields 6 servings. Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.

Ingredients

• 6 oz elbow macaroni (about 2 cups)
• 2 cups chopped broccoli florets
• 1 cup 2% (or full-fat) cottage cheese
• 2 cups shredded cheddar cheese, plus extra for topping
• ¼ cup reserved pasta water
• 2 cups chopped cooked chicken (leftover or rotisserie)
• ½ teaspoon sea salt

Instructions

1. Preheat your oven to the broil setting. Line a 9×9-inch glass baking dish with parchment paper or lightly grease it.
2. Boil the pasta according to package directions. About one minute before the pasta is done, add the broccoli to the pot to blanch. Reserve ¼ cup of the pasta cooking water, then drain the pasta and broccoli and set aside.
3. In a blender or food processor, combine the cottage cheese, 2 cups shredded cheddar, 1 tablespoon of the reserved pasta water (or adjust as needed), and the sea salt. Blend until completely smooth. If the mixture seems too thick, add additional reserved pasta water 1 teaspoon at a time until smooth and pourable.
4. In a large bowl (not the hot saucepan), combine the cooked pasta, broccoli, and chopped chicken. Pour the cottage cheese sauce over the pasta and fold gently until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish. Sprinkle additional shredded cheddar over the top and place under the broiler for about 2–4 minutes or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
6. Remove from the oven and let rest for about 5 minutes before serving to allow the sauce to set slightly. Serve warm.

Tips & Notes

• If you add the pasta and other ingredients back into the hot saucepan, the sauce will thin out. Mix in a separate bowl to preserve the creamy texture.
• Although the recipe author used 2% cottage cheese, full-fat cottage cheese will yield a richer result. Any variety will technically work.
• Shredded cheddar is the suggested cheese, but other melty cheeses such as gruyère, gouda, Monterey Jack, or American cheese can be used as substitutions to vary the flavor.

Nutrition

Nutrition information is approximate and automatically calculated. Per serving: Calories: 374 kcal; Carbohydrates: 25 g; Protein: 28 g; Fat: 18 g; Fiber: 1 g; Sugar: 2 g.

Final notes

This dish is an efficient, flavorful way to turn leftover chicken into a comforting, protein-rich meal that the whole family will enjoy. It reheats well for lunches or quick dinners—store leftovers in an airtight container and reheat gently in the oven or microwave until warmed through. If you share photos on social media, tag them with your favorite recipe hashtag so others can see your creation.

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