High Protein Mac Cheese (Printable Version)

A creamy, high-protein mac & cheese featuring a smooth cottage cheese blended sauce for rich flavor and texture.

# What You Need:

→ 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 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

# Step-by-Step Directions:

01 - Boil pasta in salted water until al dente according to package instructions, drain, reserving ½ cup cooking water.
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 blended sauce into a saucepan, heat over medium-low while whisking constantly until thickened and beginning to bubble, about 3-5 minutes. Adjust consistency with reserved pasta water if needed.
04 - Add drained pasta to sauce, toss to coat evenly, and warm through for 1-2 minutes.
05 - Transfer mac & cheese to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden.
06 - Garnish with chopped parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes indulgently creamy without the heavy feeling that comes with cream-based versions.
  • You're getting nearly 31 grams of protein per serving, which means this actually keeps you satisfied.
  • It comes together in 30 minutes, so it fits into real life on busy weeknights.
02 -
  • Blending the cottage cheese completely smooth is non-negotiable—any chunks will stay visible and ruin the illusion of richness you're going for.
  • Constant whisking while heating prevents both lumps and the sauce from breaking, which is the difference between silky and separated.
03 -
  • Grate your cheeses fresh rather than using pre-shredded, because the anti-caking agents in pre-shredded cheese will make your sauce grainier than it deserves to be.
  • Reserve more pasta water than you think you need—the sauce will thicken slightly as it cools, so having that water on hand means you can adjust on the fly.
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