High-Protein Mac Cheese (Print Version)

Creamy mac and cheese elevated with cottage cheese for extra protein and rich, velvety flavor.

# Components:

→ Pasta

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

→ Cheese Sauce

02 - 1 1/3 cups low-fat cottage cheese
03 - 1/2 cup low-fat milk (dairy or unsweetened plant-based)
04 - 1 cup shredded sharp cheddar cheese
05 - 1/4 cup freshly grated Parmesan cheese
06 - 1 tbsp nutritional yeast (optional)
07 - 1 tbsp cornstarch or arrowroot powder
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp salt, or to taste

→ Topping (optional)

13 - 1/4 cup whole wheat breadcrumbs
14 - 1 tbsp finely chopped fresh parsley

# Directions:

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

# Expert Advice:

01 -
  • You get genuine comfort food creaminess without the heavy cream or guilt, because cottage cheese blends into invisibility.
  • 31 grams of protein per serving means this actually fills you up, so you're not hunting the pantry an hour later.
  • Ready in 30 minutes, which makes it perfect for those nights when you want something warm but don't have energy for a production.
02 -
  • The cornstarch is not optional—without it, the cottage cheese proteins will separate from the liquid and you'll end up with a grainy sauce instead of a creamy one, and no amount of whisking will fix it.
  • Low heat while the sauce is warming is everything; I learned this the hard way by rushing it on medium heat and ending up with a broken mess that looked like scrambled eggs.
  • The reserved pasta water is your safety net—it lets you adjust the thickness without diluting the flavor, so always save it before draining.
03 -
  • Make extra sauce and freeze it separately from the pasta—the sauce keeps perfectly for a month, and you can thaw it and toss it with fresh pasta whenever you need comfort food fast.
  • If you don't have a blender, a food processor works just as well, though you might need to blend in two batches to get the volume right.
  • Taste the sauce before adding the pasta and adjust the salt and pepper to your preference, because the pasta water you add later will dilute the seasoning slightly if you need to thin it out.
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