High-Protein Mac & Cheese (Printable)

A creamy mac & cheese using blended cottage cheese for a rich, nutritious, and satisfying sauce.

# What You Need:

→ 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

# How to Make It:

01 - Boil pasta in salted water until al dente following package directions; drain, reserving ½ cup cooking water.
02 - Blend cottage cheese, milk, cheddar, Parmesan, nutritional yeast (if using), cornstarch, Dijon mustard, garlic powder, onion powder, pepper, and salt until smooth and creamy.
03 - Heat blended sauce over medium-low heat, whisking constantly until it thickens and begins to bubble, about 3–5 minutes; add reserved pasta water to adjust consistency if needed.
04 - Stir drained pasta into sauce, toss to coat evenly, and heat through for 1–2 minutes.
05 - Transfer to a baking dish, sprinkle with breadcrumbs, and broil 2–3 minutes until golden and crisp.
06 - Garnish with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and creamy but packs 31 grams of protein per serving, so you won't crash an hour later.
  • The whole thing comes together in 30 minutes, and most of that is just waiting for water to boil.
  • Cottage cheese is the secret ingredient that makes this work—cheaper than heavy cream and way more filling.
02 -
  • Don't skip the blending step or rush it—a food processor works too if you don't have a blender, but you need everything absolutely smooth or you'll taste grainy spots.
  • The cottage cheese must be low-fat or full-fat, but not Greek yogurt, because the texture is completely different and the sauce will split when it heats.
  • Reserved pasta water is your friend; that starch actually helps emulsify the sauce, so use it if things feel too thick.
03 -
  • If you're making this for a crowd and want to get ahead, prepare the sauce and the pasta separately, then combine them just before serving or right before reheating—they keep better that way.
  • High-protein pasta brands vary in texture, so test-cook it a minute or two before the package suggests; some are better slightly firmer than others.
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