High Protein Mac Cheese (Print)

A creamy mac & cheese with a protein boost from blended cottage cheese for a rich, smooth sauce.

# Ingredients:

→ Pasta

01 - 10.5 oz high-protein pasta (chickpea, lentil, or whole wheat)

→ Cheese Sauce

02 - 1⅓ cups low-fat cottage cheese
03 - ½ cup low-fat milk (dairy or unsweetened plant-based)
04 - 1 cup shredded sharp cheddar cheese
05 - ¼ cup freshly grated Parmesan cheese
06 - 1 tbsp nutritional yeast (optional)
07 - 1 tbsp cornstarch or arrowroot powder
08 - 1 tsp Dijon mustard
09 - ½ tsp garlic powder
10 - ½ tsp onion powder
11 - ¼ tsp ground black pepper
12 - ¼ tsp salt, or to taste

→ Topping (optional)

13 - ¼ cup whole wheat breadcrumbs
14 - 1 tbsp finely chopped fresh parsley

# Instructions:

01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain, reserving ½ cup pasta cooking water, and set aside.
02 - Combine cottage cheese, milk, cheddar, Parmesan, nutritional yeast (if using), cornstarch, Dijon mustard, garlic powder, onion powder, black pepper, and salt in a blender. Blend until smooth and creamy.
03 - Pour blended sauce into a saucepan and gently heat over medium-low, whisking constantly until sauce thickens and bubbles lightly, about 3 to 5 minutes. Add reserved pasta water if needed to adjust consistency.
04 - Stir drained pasta into the sauce, tossing to coat evenly. Heat through for 1 to 2 minutes.
05 - Transfer mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil 2 to 3 minutes until golden and crisp.
06 - Garnish with chopped parsley and serve immediately.

# Pro Tips:

01 -
  • You get that velvety, restaurant-quality sauce without heavy cream or guilt.
  • 31 grams of protein per serving means you can eat this and actually feel satisfied, not deprived.
  • It comes together faster than ordering delivery, and costs a fraction of what you'd pay for takeout.
  • The cottage cheese trick is sneaky—nobody tastes it, they just taste incredible mac and cheese.
02 -
  • Blending the cottage cheese all the way smooth is non-negotiable—any graininess ruins the whole silky texture you're after.
  • Medium-low heat is your friend; cook the sauce too fast and it can separate or get weird, and you'll wish you'd slowed down.
  • The pasta water is there for a reason—use it if the sauce thickens too much, because you can always thin it but you can't take that creaminess back.
03 -
  • If your sauce breaks or looks oily, you cooked it too fast—pour it into the blender again with a splash of cold milk and pulse it back to smooth, then reheat gently.
  • Freshly grated Parmesan makes an obvious difference here because you're not getting anti-caking agents clouding up your sauce.
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