High-Protein Mac & Cheese (Printable)

Creamy mac & cheese with a protein boost using blended cottage cheese sauce and rich cheddar flavors.

# Ingredient List:

→ Pasta

01 - 10.5 oz high-protein pasta (e.g., 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

# Directions:

01 - Boil pasta in salted water until al dente according to package directions. Drain, reserving ½ cup of cooking water.
02 - Combine cottage cheese, milk, cheddar, Parmesan, nutritional yeast, cornstarch, Dijon mustard, garlic powder, onion powder, black pepper, and salt in a blender. Blend until fully smooth.
03 - Pour blended sauce into a saucepan and heat over medium-low, whisking constantly until slightly thickened and beginning to bubble, about 3-5 minutes. Add reserved pasta water as needed to adjust consistency.
04 - Add the drained pasta to the sauce and toss well to coat evenly. Heat through for 1-2 minutes.
05 - Transfer mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden and crispy.
06 - Garnish with chopped parsley and serve immediately.

# Expert Suggestions:

01 -
  • A creamy sauce that doesn't rely on heavy cream or butter, but tastes just as indulgent.
  • Packed with protein so you feel satisfied for hours, not just stuffed.
  • Ready in 30 minutes, which means weeknight dinner without the guilt.
02 -
  • The sauce will thicken as it cools, so don't panic if it seems looser than you expected when it first comes off the heat—that pasta water is your friend if you need to thin it out later.
  • Blending the cottage cheese until completely smooth is non-negotiable; any graininess will show up as texture in your final dish, so take those extra 30 seconds to really blend it.
03 -
  • Toast your breadcrumbs in a dry pan for 2 minutes before broiling them on top—they'll brown faster and taste nuttier.
  • If you have a food processor instead of a blender, it works just as well; just give it a minute longer to break down the cottage cheese completely.
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