High Protein Mac and Cheese (38g of Protein-No Protein Powder)
Creamy, cheesy mac and cheese with 38g of protein per serving, no protein powder needed. A blended cottage cheese sauce and a mix of sharp cheddar and Parmesan give it all the richness of the classic, plus a protein boost that actually keeps you full. Ready in 30 minutes with one pot for the sauce and one for the pasta.
EQUIPMENT NEEDED
- Large pot
- Blender
Ingredients
- 12 oz high-protein pasta
- 1 cup 2% low fat cottage cheese
- 1 cup sharp cheddar cheese, freshly grated
- ⅓ cup Parmesan, freshly grated
- ¼ cup nonfat (skim milk)
- 1 tablespoon flour
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- salt, to taste
- pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta 1 minute short of package directions. Reserve ½ cup pasta water, then drain.
- Blend cottage cheese and milk on high for 60–90 seconds, until completely smooth with no visible curds.
- Pour into a large skillet or saucepan over medium-low heat. Whisk in flour, mustard, garlic powder, and paprika.
- Cook, stirring often, 3–4 minutes until slightly thickened. Do not boil.
- Remove from heat. Stir in cheddar and parmesan in small handfuls, melting each fully before adding more.
- Add drained pasta and toss to coat, using reserved pasta water as needed to loosen the sauce.
- Season with salt and pepper. Serve immediately.
Notes
- Use 2% cottage cheese, not fat-free, fat-free blends are thinner and are more likely to turn grainy.
- Don't skip the full 60–90 second blend on the cottage cheese and milk. It should look completely smooth, with no visible curds, before it goes in the pan.
- Add the cheese off the heat, in small handfuls, so the sauce doesn't break or turn greasy.
- Freshly grated cheese melts smoother than pre-shredded, worth the extra 2 minutes.
- Best eaten fresh. Leftovers keep in the fridge up to 4 days or the freezer up to 2 months; reheat gently with a splash of milk to bring the sauce back together.
- No cottage cheese on hand? Swap in an equal amount of full-fat Greek yogurt or whole-milk ricotta, blended the same way.
- For extra protein, stir in 2 cups shredded cooked chicken breast (brings this recipe to about 60g of protein per serving).
- 4 servings of this recipe gives you big bowls of mac and cheese and 38g per serving, but you can serve this as a side and get anywhere from 6-8 servings. Serving it as a side brings the protein to 19-25g a serving.
Nutrition
Calories: 486kcalCarbohydrates: 53gProtein: 38gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 658mgPotassium: 115mgFiber: 12gSugar: 10gVitamin A: 465IUVitamin C: 0.01mgCalcium: 414mgIron: 8mg
*nutrition information is an approximate
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