High Protein Mac Cheese (Printable View)

Creamy mac and cheese with a blended cottage cheese sauce for a rich, protein-packed dish.

# 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 tablespoon nutritional yeast (optional)
07 - 1 tablespoon cornstarch or arrowroot powder
08 - 1 teaspoon Dijon mustard
09 - ½ teaspoon garlic powder
10 - ½ teaspoon onion powder
11 - ¼ teaspoon ground black pepper
12 - ¼ teaspoon salt, or to taste

→ Topping (optional)

13 - ¼ cup whole wheat breadcrumbs
14 - 1 tablespoon finely chopped fresh parsley

# How to Make:

01 - Boil pasta in a large pot of salted water following package directions until al dente. Drain, reserving ½ cup pasta water, and set aside.
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 - Pour sauce into a saucepan and warm over medium-low heat, whisking constantly until it thickens and starts 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 mixture to a baking dish, sprinkle with breadcrumbs, and broil for 2–3 minutes until golden and crisp.
06 - Serve immediately garnished with chopped fresh parsley.

# Expert Tips:

01 -
  • You get that creamy, indulgent mac and cheese experience with 31 grams of protein per serving—no weird aftertaste or suspicious texture.
  • It comes together in 30 minutes flat, which means you can go from craving comfort food to eating it before your favorite show ends.
  • The blended cottage cheese trick means you're getting a restaurant-quality sauce without the heavy cream or butter guilt.
02 -
  • If your blended sauce looks too thick before heating, don't panic—cottage cheese blends can look intimidating but loosen up with warmth and whisking.
  • Don't walk away while heating the sauce; constant whisking prevents lumps and keeps the bottom from catching, which completely ruins the velvety texture you're going for.
  • Taste the sauce before serving because different cottage cheese and cheese brands vary in saltiness, and you might need to adjust the seasonings slightly.
03 -
  • Reserve that pasta cooking water before draining—it's the difference between a sauce that stays silky and one that breaks or gets too thick as things cool down.
  • Blend the sauce longer than feels necessary; any grittiness from the cottage cheese will amplify when heated, so silky-smooth is the only acceptable texture.
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