High-Protein Mac Cheese (Printable Version)

Creamy mac and cheese with a blended cottage cheese sauce, offering a nutritious, satisfying meal.

# What You'll Need:

→ 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

# How to Make It:

01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain, reserving ½ cup of cooking water.
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 - Transfer blended sauce to a saucepan and gently heat over medium-low, whisking constantly until thickened and beginning to bubble, about 3-5 minutes. Adjust consistency with reserved pasta water if needed.
04 - Add drained pasta to the sauce, toss to coat evenly, and heat through for 1-2 minutes.
05 - Transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden.
06 - Garnish with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • You get the creamy comfort of classic mac and cheese without feeling like you're eating something heavy—the cottage cheese trick keeps it light but deeply satisfying.
  • At 31 grams of protein per serving, it actually fuels you instead of leaving you hungry an hour later.
  • The whole thing comes together in 30 minutes, making it perfect for nights when you want something homemade that doesn't demand hours in the kitchen.
02 -
  • The sauce will continue to thicken as it cools, so don't panic if it seems slightly loose when you're cooking it—that's actually perfect, because it'll reach the ideal consistency by the time it hits your plate.
  • Blending the cottage cheese completely smooth is non-negotiable; any lumps will never disappear and will ruin the whole silky texture you're after.
  • If you're adding the broiled breadcrumb topping, do it only for people who want it, because the sauce gets thicker as it sits and the topping can make leftovers gritty.
03 -
  • If your blender struggles with cottage cheese, warm the milk slightly before adding it to everything else—it helps the blending go faster and smoother.
  • Adding a tiny pinch of cayenne pepper to the sauce gives it a subtle warmth that people will feel without being able to name it, making them think you're a better cook than you actually are.
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