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This cottage cheese mac and cheese is a high protein pasta recipe made with a delicious creamy cheese sauce and elbow macaroni pasta. All you need is a few simple ingredients, and 20 minutes, making busy weeknights a breeze!
What Makes This High Protein Mac and Cheese Recipe Great
Today, I've got another cottage cheese recipe for you, and like all of the others, it's a simple recipe that's packed with protein! Classic mac and cheese is a favorite comfort food, but the boxed version isn't the healthiest, and I like finding an easy way to sneak in protein (for myself and the kids!). Enter, High Protein Cottage Cheese Macaroni & Cheese!
This homemade version features a super easy, cheesy sauce made with creamy cottage cheese blended and mixed into a blend of parmesan and cheddar cheeses and spices. It's then tossed with gluten-free (or regular) elbow macaroni and served topped with a little black pepper and shredded cheese.
The best part? This high protein mac and cheese has 17 grams of protein per serving! Serve with a side salad or veggies. A quick and easy recipe the whole family will enjoy!
Ingredient Notes
- gluten-free pasta: You can use elbow pasta or another favorite type of pasta shape. If you're not gluten-free, feel free to use regular pasta.
- butter
- gluten-free 1:1 flour: I like King Arthur Baking brand.
- unsweetened almond milk: Or regular whole milk or low-fat milk.
- salt
- pepper
- garlic powder
- onion powder
- ground mustard
- cottage cheese: You can use non-fat, low-fat, or full-fat cottage cheese.
- shredded cheddar cheese: You can use sharp cheddar cheese or mild, depending on your preference. I used pre-shredded cheese, but you can also grate a block if preferred.
- parmesan cheese
Step-by-Step Instructions
Step 1
Blend cottage cheese in a blender or food processor until you reach a smooth, creamy texture. Set aside.
Step 2
Heat a large pot of lightly salted water over medium-high heat until boiling. Add pasta to the boiling water and cook according to package instructions drain. For al dente pasta, cook for a minute less. Melt the butter in a large deep skillet over medium heat. Add the gluten-free flour and whisk to form a roux.
Step 3
Slowly pour in the milk and continue whisking over medium heat.
Step 4
Add in the salt, pepper, garlic powder, onion powder, and mustard powder. Continue whisking until it bubbles and thickens, about 5 mins.
Step 5
Turn off the heat. Stir in the shredded cheddar, blended cottage cheese mixture, and parmesan. Whisk until smooth.
Step 6
Whisk until smooth.
Step 7
Add in the cooked pasta.
Step 8
Stir and serve topped with a little more shredded cheddar and black pepper.
Expert Tips
- Pasta: Feel free to use your favorite gluten-free pasta- chickpea pasta will add even more protein if you're looking for an extra boost. If you're not gluten-free, use your favorite regular pasta of choice.
- Dairy-Free: I haven't found any vegan cottage cheese alternatives, but if you're looking for a dairy-free version, use vegan butter, dairy-free cheese shreds, Kite Hill cream cheese (instead of cottage cheese), and plant-based milk.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or over the stovetop with some butter or milk.
Easy High Protein Cottage Cheese Mac and Cheese
Ingredients
- 12 oz gluten free elbow pasta
- 3 tbsp butter
- 3 tbsp gluten free 1:1 flour , I like King Arthur Baking brand
- 2 cups unsweetened almond milk, or regular low-fat milk
- ½ tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground mustard
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- ¼ cup parmesan cheese
Instructions
- Blend the cottage cheese in a blender until smooth. Set aside.
- Cook pasta according to package directions and drain.
- Melt the butter in a large deep skillet over medium heat. Add the gluten free flour and whisk to form a roux.
- Slowly pour in the milk and continue whisking over medium heat.
- Add in the salt, pepper, garlic powder, onion powder, and mustard powder. Continue whisking until it bubbles and thickens, about 5 mins.
- Turn off the heat. Stir in the shredded cheddar, blended cottage cheese and parmesan. Whisk until smooth.
- Add in the cooked pasta. Serve topped with a little more shredded cheddar and black pepper.
Notes
Expert Tips
-
- Pasta: Feel free to use your favorite gluten-free pasta- chickpea pasta will add even more protein if you're looking for an extra boost. If you're not gluten-free, use your favorite regular pasta of choice.
-
- Dairy-Free: I haven't tried any vegan cottage cheese alternatives, but if you're looking for a dairy-free version, use vegan butter, dairy-free cheese shreds, 1 tub Kite Hill cream cheese, and plant-based milk.
- Nutrition facts are for ⅙ of the total recipe.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or over the stovetop with some butter or milk.Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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WOW, this is SO good! Dare I say some of the best mac & cheese I’ve ever had? Creamy, delicious, and you can’t even tell there’s cottage cheese in it! Will definitely be my go to mac & cheese recipe!
Thank you Heather!
The best! Husband had seconds before the kids could. 😂
Amazing!
I made this last night before we all headed out for sports activities and warmed it over the stove top when we got home – it was so good! The sauce is so creamy and flavorful, you’d never know there was cottage cheese in it
Thanks Christine!
ubaTaeCJ
This is my new go to Mac and cheese recipe! Love the added protein!
Thank you!!
The serving size? Is the 17g protein for whole recipe or serving?
And please keep posting the protein GF recipes😊
Hi! I didn’t measure out the serving size, but the 17g of protein and nutrition info is for 1/6 of the total recipe. It makes 6 servings total. Hope that makes sense!
This is my favorite recipe you’ve made and that’s saying a lot because you can do no wrong. Protein Mac & cheese? So delicious and not heavy!! Thank you for this.
Thank you so much!!
I made this last night for dinner. Only change I made was adding a bunch of chopped broccolini to the pasta. It was delicious! Definitely will be on the dinner rotation moving forward. Thanks for another great recipe Mary!!
Thank you!!!