Name: No-Boil Mac and Cheese That Comes Out Creamy Every Time
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 tablespoons butter, divided (softened); 1 cup cottage cheese; 2 cups whole milk; 1 teaspoon dry mustard; 1/4 teaspoon cayenne pepper; 1/4 teaspoon freshly grated nutmeg; ½ teaspoon salt; ¼ teaspoon black pepper; 8 ounces sharp cheddar cheese (grated); 8 ounces mild cheddar cheese (grated); 8 ounces elbow pasta (uncooked)

Creamy, cheesy, and baked until golden, this one-pot mac and cheese skips all the usual steps. No boiling noodles, no stovetop, and no roux. Just stir everything together and let the oven do the work. The secret ingredient? Cottage cheese, which melts right into the sauce for a smooth, rich texture you can count on every time.

A baking dish filled with golden, cheesy One Pot Macaroni and Cheese, with a serving spoon resting in it, revealing the creamy pasta inside. — *Creamy, cheesy mac and cheese baked in one dish, no boiling, no roux, just a smooth, golden casserole that’s as easy as it is dependable.*

Southern Baked Mac and Cheese with Cottage Cheese (No Roux)

This recipe skips the stovetop. No roux. No boiling noodles. Just toss it all in one dish and let the oven work its magic.

Yep, you don’t even cook the pasta first. I know. I was skeptical too. But it works.

If I could only eat one comfort food for the rest of my life, it would probably be mac and cheese. It’s warm, cheesy, and familiar. Everyone has their special version. Maybe it’s one that cooks in a slow cooker, or a gooey Southern baked version. But if you haven’t tried making mac and cheese with cottage cheese baked right in? Oh wow. Game changer.

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Featured reader review

“I love this recipe. I’ve made it twice so far and it’s some of the best mac & cheese I’ve ever had. I mix the ingredients by hand and it works just fine, plus saves the cleanup for my lazy butt 😂 Thanks for posting!”
S.D.

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It’s creamy. It’s cheesy. It’s shockingly low-effort. And thanks to the cottage cheese, it’s even smoother than your average baked mac. Not to mention it sneaks in a bit of protein while keeping things super yummy.

Wait, cottage cheese in macaroni and cheese?

I know, it sounds a little weird at first. But blended up with whole milk, and cheddar, it turns into this wonderful pasta dish. It gives it body without making it heavy.

And, if you forget to stir halfway through? I’ve done that more times than I want to admit. Still turns out great. It’s that forgiving.

A baked One Pot Macaroni and Cheese casserole in a green-speckled oval dish, topped with melted, golden-brown cheese, sits on a dark tray with a serving spoon beside it.

What You’ll Need

Here’s what you’ll need for the magic to happen. I’ve listed the key players below, but check the recipe card for full amounts and instructions.

A collection of cooking ingredients for One Pot Macaroni and Cheese is displayed on a gray surface, featuring cottage cheese, cheddar blocks, elbow macaroni, whole milk, ground mustard, nutmeg, and cayenne pepper.

Uncooked pasta – Elbows are classic, but rotini, cavatappi, or any curly shape work great. They trap the cheese like little spirals of joy.
Cottage cheese – Blended smooth, it makes the sauce ultra creamy.
Whole milk – Gotta go full-fat here. Skim won’t cut it.

Let’s Make It: Mac and Cheese with Cottage Cheese

Step 1: Mix it

A food processor bowl containing cream, breadcrumbs, and cracked black pepper—ideal ingredients for topping your favorite One Pot Macaroni and Cheese—ready to be blended on a gray countertop. — Blend everything (except the pasta) in a **food processor (this is the one I use because it makes the sauce completely smooth instead of grainy)**.

A food processor bowl containing grated cheddar cheese and a creamy liquid mixture for One Pot Macaroni and Cheese, placed on a gray countertop. — Add the cheese and lightly process.

A glass mixing bowl containing uncooked elbow macaroni and a creamy mixture for One Pot Macaroni and Cheese, with a red spatula resting inside the bowl, on a gray countertop. — Add uncooked pasta.

Step 2: Bake

A green and white speckled baking dish filled with creamy, unbaked One Pot Macaroni and Cheese sits on a light gray countertop. — Pour into a casserole dish, cover with foil and bake. (I love this casserole dish!)

A metal spoon rests in a green, speckled bowl filled with thick, creamy One Pot Macaroni and Cheese batter, sitting on a metal cooling rack over a gray surface. — Stir half way through. and add additional cheese.

A baked casserole dish of One Pot Macaroni and Cheese features a golden, bubbly layer of melted cheese, resting on a metal cooling rack. — Bake until golden and bubbly. I usually set the dish on a **sheet pan** **(this is the one I use because it catches any bubbling over and makes it easier to move in and out of the oven)**.

Let it rest for about 15 minutes before digging in.

A serving spoon lifts a portion of creamy One Pot Macaroni and Cheese topped with melted cheddar from a green patterned dish, with a plate of dinner rolls in the background.

A Few Helpful Notes

Freezes well in portions. Just defrost and reheat with a splash of milk to loosen it up.
If you’re short on time but still want the creaminess, you can use this stovetop version with evaporated milk instead. It’s also one-pot.
You can make it ahead, just prep everything and refrigerate before baking. Let it come to room temp before sticking it in the oven.

If you’ve got a casserole dish and a blender (or a strong stirring arm), you’ve got everything you need to pull this off. It’s hands-off, and way better than anything from a box.

I’ve been making this for lazy weekends, busy weeknights, and even as a side for cookouts. It disappears every time. No one guesses it has cottage cheese.

Tools That Make This Mac and Cheese Creamy (Not Dry or Gritty)

If you want this mac and cheese to turn out creamy and smooth, not dry or grainy, the dish and tools you use actually matter more than you’d think.

A good baking dish cooks evenly so the edges don’t dry out before the center is done, and blending the cottage cheese properly is what gives this sauce that silky texture instead of something lumpy.

These are the ones I use:

Pyrex 9×13 Glass Baking Dish – This is what I use because it heats evenly and keeps the edges from overcooking before the center is creamy.
Cuisinart Food Processor – Blending the cottage cheese is what makes this sauce smooth instead of lumpy, this is what I use to get that creamy texture.
Pyrex Glass Mixing Bowl Set – Great for mixing everything together before baking, I use these constantly.
Aluminum Sheet Pan – I like to place the dish on a sheet pan while baking so it catches any overflow and makes it easier to handle.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

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No-Boil Mac and Cheese That Comes Out Creamy Every Time