High Protein Mac Cheese (Print View)

Velvety mac & cheese featuring blended cottage cheese for extra protein and creamy texture.

# Components:

→ Pasta

01 - 10.5 oz high-protein pasta (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 tbsp nutritional yeast (optional)
07 - 1 tbsp cornstarch or arrowroot powder
08 - 1 tsp Dijon mustard
09 - ½ tsp garlic powder
10 - ½ tsp onion powder
11 - ¼ tsp ground black pepper
12 - ¼ tsp salt (or to taste)

→ Topping (optional)

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

# Directions:

01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain, reserving ½ cup of cooking water, and set aside.
02 - Blend cottage cheese, milk, cheddar, Parmesan, nutritional yeast (if using), cornstarch, Dijon mustard, garlic powder, onion powder, black pepper, and salt until completely smooth and creamy.
03 - Pour blended sauce into a saucepan and heat over medium-low, whisking constantly until thickened and just beginning to bubble, about 3-5 minutes; add reserved pasta water as needed to adjust consistency.
04 - Add drained pasta to the sauce and toss to coat evenly; heat through for 1-2 minutes.
05 - Transfer mixture to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden brown.
06 - Garnish with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes indulgent and velvety without the heavy cream or excessive butter you'd expect.
  • You actually feel satisfied afterward, not like you need a nap or another snack an hour later.
  • The whole thing comes together in 30 minutes—faster than ordering takeout.
  • It's foolproof enough for a weeknight but impressive enough to serve when people are coming over.
02 -
  • If your sauce breaks or looks grainy, it usually means the heat was too high or you didn't blend the cottage cheese long enough—start over with a fresh batch and blend until it's genuinely smooth.
  • The cornstarch is non-negotiable; without it, the sauce can separate as it sits or reheats, and cottage cheese alone won't hold everything together the way you want.
  • Taste the sauce before adding the pasta so you can adjust seasoning properly; once the pasta is in, it's much harder to fix.
03 -
  • Reserve at least half a cup of pasta water before draining—you'll almost certainly need it to adjust the sauce consistency, and tap water will dilute the flavor.
  • Let the sauce come together off the heat if possible; high heat can cause cottage cheese-based sauces to break, so patience and gentle warmth win every time.
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