High Protein Mac and Cheese

5 from 6 votes

Creamy high protein mac and cheese made with shredded cheddar, cottage cheese and chickpea pasta topped with buttery breadcrumbs.

Prep Time10

Cook Time15

Course: dinner, lunch, Main Course

Cuisine: American

Servings:

12 oz. chickpea pasta or protein pasta I like Barilla chickpea pasta or Protein Plus pasta
16 oz. cottage cheese full fat recommended, or at least 2%
2 cups sharp cheddar cheese or Monterey Jack shredded
1/4 cup milk 2% or whole
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp salt more to taste
1/4 tsp black pepper more to taste

Preheat oven to 400 degrees.
Bring a large pot of water to a boil over high heat. Cook pasta according to package instructions. Drain pasta and return to pot.
While the pasta cooks, add all remaining ingredients to a high speed blender or food processor. Blend on high until completely smooth (1-2 minutes). Scrape down sides as needed.
Pour cheese sauce over the pasta and stir gently until fully combined. Note: If not adding topping, gently heat over low until hot and ready to serve.
In a small bowl, mix butter with breadcrumbs and stir until fully coated.
Transfer mac and cheese mixture to a 9x9” baking dish and top with breadcrumbs. Bake for 15 minutes until topping is golden brown and mac and cheese is slightly bubbling.