High-Protein Mac & Cheese (Printer-friendly)

Velvety mac & cheese made with blended cottage cheese for a nourishing and satisfying dish.

# What You'll Need:

→ Pasta

01 - 10.5 oz high-protein pasta (e.g., 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 a large pot of salted water and cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup of cooking water, then set pasta 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 completely smooth and creamy.
03 - Pour blended sauce into a saucepan and heat over medium-low, whisking constantly until it thickens and just begins to bubble, about 3 to 5 minutes. Adjust consistency by adding reserved pasta water if needed.
04 - Add drained pasta to the sauce and toss to coat evenly. Heat through for 1 to 2 minutes.
05 - Transfer mac and cheese to a baking dish. Sprinkle with breadcrumbs and broil for 2 to 3 minutes until golden and crispy.
06 - Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • You get a genuinely creamy sauce without the heaviness of butter and cream, which feels a bit like having your cake and eating it too.
  • One blender does all the work, meaning fewer dishes and more time actually enjoying dinner.
  • The protein count sneaks up on you, making this satisfying enough to be a complete meal rather than just a side dish.
02 -
  • Low heat while building the sauce is absolutely essential—rushing this with high heat is how you end up with broken, separated sauce that looks sad in the bowl.
  • Don't skip whisking; that constant motion is what keeps everything smooth and prevents lumps from forming in the first place.
03 -
  • Reserve that pasta water before draining—it's your emergency tool for fixing sauce that's too thick, and you'll use it almost every time.
  • A pinch of cayenne pepper hidden in the sauce adds complexity without making anyone identify exactly what they're tasting.
Go back