High Protein Mac Cheese

I discovered this recipe on a Tuesday afternoon when my trainer mentioned I needed more protein but I was tired of chicken breasts. Standing in front of my pantry, I grabbed a container of cottage cheese—the same stuff my mom used for lasagna—and thought, why not blend it into something creamy? Twenty minutes later, I had a mac and cheese that tasted indulgent but made my muscles actually happy. It's become my go-to comfort meal that doesn't require apologies.

My roommate walked into the kitchen while I was whisking the sauce and asked what smelled so good. When I told him it was protein mac and cheese with cottage cheese, he laughed until he tasted it. He's made it three times since then, which says everything.

Ingredients

• High-protein pasta (300 g): Chickpea or lentil varieties add their own protein boost, but whole wheat works beautifully too—this isn't the time for regular white pasta if you're after real nutrition.
• Low-fat cottage cheese (300 g): The magic ingredient that sounds weird until you blend it smooth; it creates a sauce that's creamy without any graininess if you go long enough in the blender.
• Low-fat milk (120 ml): Just enough to help the blender do its work and give you the consistency you want—dairy or plant-based both work, though I prefer unsweetened almond milk.
• Sharp cheddar cheese (100 g): Don't skimp here; the sharpness cuts through and makes people think there's more cheese than there actually is.
• Parmesan cheese (40 g): Freshly grated is worth the two minutes—pre-grated has cellulose that changes the texture.
• Nutritional yeast (1 tbsp, optional): If you use it, you get an extra umami punch; skip it and the dish is still perfect, just slightly less complex.
• Cornstarch (1 tbsp): This is what keeps the sauce silky instead of breaking into something weird when heated—don't leave it out.
• Dijon mustard (1 tsp): A small amount that nobody identifies but everyone notices; it brightens everything without tasting like mustard.
• Garlic and onion powder (½ tsp each): Better than fresh here because they distribute evenly through the blended sauce.
• Black pepper and salt (¼ tsp each): Taste as you go because different cheeses bring different saltiness.
• Whole wheat breadcrumbs (20 g, optional): If you broil them, you get a textural contrast that somehow makes the whole thing feel fancier.
• Fresh parsley (1 tbsp): A small garnish that adds color and a hint of freshness so it doesn't feel heavy.

Instructions

Get the pasta going:

Boil your salted water and cook the pasta to al dente—this matters because it'll soften a bit more when you mix it with the hot sauce. Save that pasta water; you'll probably need it.

Blend your sauce:

While pasta cooks, throw cottage cheese, milk, both cheeses, and all the seasonings into a blender and let it run until it's completely smooth and glossy. This takes longer than you think—stop and scrape the sides if needed, but don't rush it.

Heat gently and whisk:

Pour the sauce into a saucepan over medium-low heat and whisk constantly as it warms up; this prevents lumps and helps it thicken evenly. Watch for it to bubble slightly around the edges, which means it's done—usually 3 to 5 minutes.

Combine and coat:

Add your drained pasta and toss for a minute so every piece gets coated and everything comes to the same temperature. If the sauce seems too thick, splash in a little pasta water and stir.

Optional crunch (broiler method):

Transfer to a baking dish, scatter breadcrumbs on top, and broil for 2 to 3 minutes until golden and crispy. Watch it closely so it doesn't burn.

Finish and serve:

Sprinkle with fresh parsley and serve right away while everything is hot and creamy.

Pin

Last week my sister came over stressed about meal prep and I made her a bowl of this while we talked. Halfway through eating, she stopped mid-sentence and just smiled. Sometimes the best recipes are the ones that show people you're taking care of them.

Ways to Build on This

This recipe is a canvas if you want it to be. Stir in chopped rotisserie chicken and suddenly it's a complete meal in one bowl. Add steamed broccoli or peas for color and vegetables, or top it with crispy bacon. I've thrown in caramelized onions when I had time, and that version got requests for repeats. The sauce is forgiving enough that you can add what's in your fridge.

Tweaking the Flavor Profile

If you want a different direction, swap the cheddar for Gruyère and suddenly it's sophisticated—perfect for when you're feeding people who might judge. Monterey Jack makes it milder and more approachable for kids. A pinch of cayenne adds heat without overpowering, while a tiny bit of smoked paprika gives it a completely different vibe. I learned this through trial and error, mostly error, but now I know what each change does.

Storage and Reheating

This keeps in the fridge for three days and reheats gently on the stove with a splash of milk to loosen it back up. Cold it's fine, but warm is where it shines. Make a double batch on Sunday and you'll have lunch handled for half the week.

• Reheat on the stove over low heat, stirring often and adding milk a little at a time to get back to creamy.
• Microwave works but tends to make it slightly grainy, so I avoid it unless I'm desperate.
• Freeze it if you want, though the texture shifts slightly when thawed—still tasty, just a touch less silky.

Pin

This recipe proved to me that eating for your goals doesn't have to taste like sacrifice. It's become the meal I make when I want to feel good about what I'm eating and still enjoy dinner.

Recipe Q&A

→ What type of pasta is best for this dish?

High-protein pasta like chickpea, lentil, or whole wheat varieties work well, adding nutrition and texture.

→ How does blending cottage cheese affect the sauce?

Blending cottage cheese creates a smooth, creamy texture that enriches the sauce without heaviness.

→ Can I use dairy-free milk alternatives here?

Yes, unsweetened plant-based milks like almond or oat milk offer a suitable creamy consistency.

→ Is adding breadcrumbs necessary?

Breadcrumbs are optional and add a crunchy topping when broiled, enhancing texture contrast.

→ How can I increase protein beyond the pasta and cheese?

Stir in cooked chicken breast or steamed broccoli for an extra protein and nutrient boost.