High Protein Mac and Cheese
This High Protein Mac and Cheese is everything you love about the classic, creamy, cheesy and packed with comfort. It's also quick enough for busy weeknights, with the whole recipe coming together while the pasta cooks.
Cottage cheese blends right into the cheddar sauce, adding extra protein to this mac and cheese without changing its rich, creamy texture.
For another classic mac with a twist the whole family can dig into, try our Baked Mac and Cheese. Or let the slow cooker do the work with our Slow Cooker Velveeta Mac and Cheese.
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Ingredients
You only need a handful of simple ingredients to make the pasta and silky cottage cheese sauce.
See the recipe card below for the exact quantities of each ingredient.
- Pasta: Try chickpea pasta, lentil or another high protein pasta to increase your protein intake even more. But any short, regular pasta will work well to help keep the sauce on.
- Cottage Cheese: Blending cottage cheese creates a smooth, creamy base while adding extra protein to the sauce.
- Milk: I like to use some milk to thin the sauce while keeping it creamy. Whole milk will give you a richer result.
- Pasta Water: Reserve some before draining the cooked pasta. The starchy water helps create a smooth sauce that coats the noodles. I save mine in the fridge for the rewarms!
- Cheddar Cheese: For the smoothest melt, shred the cheddar yourself rather than using pre-shredded cheese. Sharp cheddar is a great option if you want a stronger cheese flavor.
- Sea Salt & Black Pepper: Season to taste, especially since different cheeses can vary in saltiness.
- Garlic Powder: Adds a little savory flavor without overpowering the cheddar.
Before you get started, grab measuring cups and spoons, a large pot, large skillet and blender.
Variations
- Switch Up the Cheese: Replace some of the cheddar with Monterey Jack, Gruyere or another good melting cheese. I often use half light cheese just to lower the calorie and fat content.
- Add Chicken: Stir in chopped rotisserie chicken for a heartier meal and even more protein.
- Add Veggies: I like to steam broccoli and chop it up and throw that in at the end and mix it all together.
- Make It Spicy: Add cayenne, crushed red pepper flakes or a few dashes of hot sauce.
How to Make High Protein Mac and Cheese
This stovetop mac and cheese comes together in just a few simple steps.
Cook pasta according to package directions, in a large pot of salted water, and save reserved pasta water (you'll need at least ¾ cup, but I save it all to be safe).
When the pasta is almost finished, add cottage cheese, milk, pasta water, cheddar cheese, and seasonings (I like to add the shredded cheese in last so the cottage cheese blend very smooth), and blend well.
Add the cheese sauce and pasta into a large skillet, over medium-low heat, to mix it all together and warm it up. If the sauce seems too thin, let it cook for a few minutes, stirring regularly, until it reaches your desired consistency.
Hint: Shredding your own cheese makes all the difference. Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese, which can contain anti-caking ingredients.
Recipe Tips
- Save the Pasta Water: I place my strain in a large bowl in the sink so I don't miss a drop! And then I can use some for the sauce and some for rewarming later.
- Blend Until Smooth: Give the cottage cheese mixture enough time in the blender to create a smooth, creamy sauce. A food processor can also work, although the texture may not be quite as silky.
- Adjust the Sauce: Mac and cheese naturally thickens as it sits. Stir in a splash of milk or extra pasta water if you want to loosen the sauce before serving.
- Thin Sauce: If the sauce seems thin, it will thicken as it warms. Different cheeses may produce slightly different results, so if needed, let it cook over medium-low heat for a few minutes before or after adding the pasta, stirring regularly.
If creamy, cheesy pasta is your kind of comfort food, our One Pan Lazy Lasagna is another easy dinner to add to your weeknight rotation.
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Storage Instructions
- Refrigerator: Store cooled leftover in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: You can freeze it in an airtight container for up to a 1 month. The texture might change a bit, sometimes cooked pasta will do that.
- Reheating: Warm gently on the stovetop or in the microwave on low. This is where that extra pasta waster comes in handy.
Serving Suggestions
- Easy Weeknight Dinners: Taco Hamburger Helper, Big Mac Quesadillas, or Cheesy Chicken Casserole.
- Simple Vegetable Sides: Sautéed Green Beans, Honey Glazed Carrots, or Broccoli and Cauliflower Casserole.
High Protein Mac and Cheese Recipe FAQs
Yes. Once blended, cottage cheese creates a creamy sauce while adding extra protein. The cheddar still provides the familiar cheese flavor you expect from mac and cheese.
Not at all. Blending the cottage cheese with cheddar, milk and seasonings creates a smooth cheese sauce, so you do not have those noticeable cottage cheese curds.
Using chickpea, lentil or another high protein pasta can increase the protein. You can also add cooked chicken or serve the mac and cheese alongside another protein source.
A food processor can also be used to blend the cottage cheese sauce. When I have done this, I start with the cottage cheese first, once that has a smooth texture I add in the other ingredients. You want to process it until the mixture is as smooth as possible.
The sauce will continue to thicken as it sits. Stir in a splash of milk or reserved pasta water until it reaches the consistency you want.
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High Protein Mac and Cheese
Equipment
- Large Pot
- Large Skillet
- Measuring Cups and Spoons
- Blender
Ingredients
- 10 ounces pasta dry measurement, any type
- 1 cup cottage cheese
- ½ cup milk
- ¾ cup reserved pasta water
- 7 ounces cheddar cheese shredded, about 2 ½ cups
- 1 teaspoon sea salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon garlic powder
Instructions
- Cook pasta according to package directions, in a large pot of salted water, and save reserved pasta water (you'll need at least ¾ cup, but I save it all to be safe).
- When the pasta is almost finished, add cottage cheese, milk, pasta water, cheddar cheese, and seasonings (I like to add the shredded cheese in last so the cottage cheese blend very smooth), and blend well.
- Add the cheese sauce and pasta into a large skillet, over medium-low heat, to mix it all together and warm it up. If the sauce seems too thin, let it cook for a few minutes, stirring regularly, until it reaches your desired consistency.
Notes
- Save the Pasta Water: I place my strain in a large bowl in the sink so I don't miss a drop! And then I can use some for the sauce and some for rewarming later.
- Blend Until Smooth: Give the cottage cheese mixture enough time in the blender to create a smooth, creamy sauce. A food processor can also work, although the texture may not be quite as silky.
- Adjust the Sauce: Mac and cheese naturally thickens as it sits. Stir in a splash of milk or extra pasta water if you want to loosen the sauce before serving.
- Thin Sauce: If the sauce seems thin, it will thicken as it warms. Different cheeses may produce slightly different results, so if needed, let it cook over medium-low heat for a few minutes before or after adding the pasta, stirring regularly.
- Shred Your Own Cheese: Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese, which can contain anti-caking ingredients.
- Refrigerator: Store cooled leftover in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: You can freeze it in an airtight container for up to a 1 month. The texture might change a bit, sometimes cooked pasta will do that.
- Reheating: Warm gently on the stovetop or in the microwave on low. This is where that extra pasta waster comes in handy.
- Nutritional Information: Will vary depending on pasta and cheese choices, this is written with chickpea pasta and old cheddar cheese.
Nutrition
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