This creamy high protein mac and cheese has everything you love about traditional mac and cheese and packs an impressive 35 grams of protein and 8 grams of fiber per serving.
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Why you’ll love this mac and cheese
Mac and cheese is the ultimate comfort food, and this one is made even better with additional protein to keep you full and happy! Here’s why you’re going to love this one:
It’s creamy and delicious: First things first, this mac and cheese is delicious! It’s creamy, cheesy and has everything you’d expect from your favorite comfort food.
It’s high protein: While there’s nothing wrong with the “real thing” and a classic recipe, the extra protein in this dish helps keep you fuller and more satisfied! Win, win!
It’s high fiber: It’s high fiber too- another nutrient that helps to keep you full and supports your gut health. I love using chickpea pasta because you can barely tell the difference when it’s tossed in the creamy sauce.
It’s quick and easy: If you’re like me, you’re always looking for healthy food that’s also fast and easy! You can get the whole thing done in about 20 minutes, so it’s a great recipe for busy weeknights.
Your whole family is going to love this creamy mac and cheese, so let’s get into what you need to make it!
Ingredients
- Chickpea pasta: My favorite legume pasta to use for this one is Banza cavatappi or Banza elbows. I love Barilla chickpea pasta too, but they don’t carry traditional “macaroni” shapes, so I go with Banza. If you don’t love chickpea pasta, you can use regular pasta or whole wheat elbows too. I also like Barilla Protein Plus elbows.
- Sharp cheddar cheese: Shredding your own cheddar from a block is always best for mac and cheese because it blends more smoothly. I love this easy hand grater because it’s not too big and super easy to use. If you don’t have one you can always buy pre-shredded cheese.
- Cottage cheese: You guessed it- the secret ingredient is cottage cheese. You can use whichever brand you like, but I recommend using full-fat or you may find the sauce separates a bit more. My favorite brand is Good Culture- I find that blends the creamiest!
- Milk: Use whatever milk you typically drink for this recipe- whole milk, skim milk, it all works. I recommend regular cow’s milk for best creaminess and flavor, but you can also use plant-based milk, just make sure it’s unflavored.
- Butter: You’ll just use a little bit of butter for sauteéing the onions and garlic.
- Garlic + onion: If you don’t have fresh onion and garlic, you can sub with garlic powder and onion powder, but this gives the best flavor and blends perfectly smooth into the sauce!
- Salt + pepper
Step-by-step instructions
- Bring a large pot of water to a boil and cook pasta according to the package instructions, usually about 6-8 minutes. Expect some foam!
- While the pasta cooks, sauté onions and garlic in butter on low-medium heat in a sauté pan for about 4-5 minutes. Remove from heat.
- In a blender or food processor, add cottage cheese, 1.5 cups shredded cheddar cheese, milk, salt, black pepper, and the cooked onions and garlic. Blend on high until completely smooth and creamy, scraping the sides down as needed.
- When the pasta is finished cooking, drain noodles and return back to the pan but do not return to heat.
- For best results, let noodles cool for 2-3 minutes before pouring sauce over the cooked pasta and then stirring to combine. *Note: To prevent the sauce from separating, it’s best to add the sauce to noodles that are not scalding hot. If the noodles aren’t warm enough after adding the sauce, return the pan to low heat and heat the noodles and sauce until warm enough to serve.
- Next, transfer the mac and cheese mixture to a casserole dish and then top with remaining 1/2 cup of shredded cheddar cheese. Broil on low until cheese is fully melted and serve! *Note: If you’d like to skip the oven, you can also top the mac and cheese mixture with 1/2 cup of shredded cheddar and cover with lid until cheese melts.
Recipe Tips for Success
- Use full-fat cottage cheese. Full-fat cottage cheese blends the creamiest, tastes the best, and I also find that it separates the least when heated up. I’ve experimented with different brands and Good Culture wins every time! Good Culture seems to be the least “watery” brand.
- Don’t overheat your sauce! Let your noodles cool for a few minutes before adding your sauce so that they’re not scalding. If your mac and cheese isn’t warm enough after adding the sauce, heat on low heat until hot, but avoid overheating.
Recipe FAQ
Does this store and reheat well?
Yes! To store, put leftovers in an airtight container in the fridge for 3-4 days. To reheat, heat in 30 second increments and try to avoid excess heating.
What kind of cottage cheese should I get?
Get any brand that you like, but it should be the full-fat version. I like the Good Culture whole milk cottage cheese best.
Variations
- Try this Cottage Cheese Alfredo pasta sauce instead with parmesan instead of cheddar.
- Add cubed chicken breast and chopped broccoli for a broccoli chicken mac and cheese.
- Add cooked cauliflower for a veggie boost!
- Add a 1/2 cup of parmesan cheese to the sauce for even more cheesiness.
- Top with chili flakes, hot sauce, or even diced jalapeńos for a spicy kick.
- Instead of cottage cheese, use Greek yogurt instead!
More ways to use cottage cheese
High Protein Cottage Cheese Chocolate Mousse
Easy Cottage Cheese with Fruit Bowls
Strawberry Banana Cottage Cheese Smoothie
Blended Cottage Cheese: High Protein Breakfast Bowls
Creamy High Protein Mac and Cheese
Ingredients
- 8 oz chickpea pasta
- 1 tbsp butter
- 1 small onion chopped
- 1 clove garlic roughly minced
- 1/4 cup milk
- 1 cup cottage cheese full-fat
- 2 cups cheddar shredded
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of water to a boil and cook pasta according to package directions, usually about 6-8 minutes.
- While the pasta is cooking, sauté onions and garlic in butter on low-medium heat in a sauté pan for about 4-5 minutes. Remove from heat.
- In a blender or food processor, combine cottage cheese, 1.5 cups shredded cheddar cheese, milk, salt, black pepper, and the cooked onions and garlic. Blend on high until completely smooth and creamy.
- When the pasta is finished cooking, drain noodles and return back to the pan but do not return to heat.
- Let noodles cool for 3-4 minutes before pouring sauce over the noodles and then stirring to combine. *Note: To prevent the sauce from separating, it's best to add the sauce to noodles that are not scalding hot. If the noodles aren't warm enough after adding the sauce, return the pan to low heat and heat the noodles and sauce until warm enough to serve.
- Next, transfer the mac and cheese mixture to a casserole dish and then top with remaining 1/2 cup of shredded cheddar cheese. Broil on low until cheese is fully melted and serve! *Note: If you'd like to skip the oven, you can also top the mac and cheese mixture with 1/2 cup of shredded cheddar and cover with lid until cheese melts.
