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–+ servings
protein mac and cheese in a bowl with a fork
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5 from 7 votes

Easy High Protein Cottage Cheese Mac and Cheese

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Author: Mary Smith

Equipment

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

Calories: 394kcal | Carbohydrates: 47g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 722mg | Potassium: 66mg | Fiber: 2g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 0.1mg | Calcium: 313mg | Iron: 1mg