High-Protein Mac & Cheese (Printable)

A creamy mac & cheese with a nutrient-rich blended cottage cheese sauce and whole wheat pasta.

# What you'll need:

→ Pasta

01 - 10.5 oz high-protein pasta (chickpea, lentil, or whole wheat)

→ Cheese Sauce

02 - 1 1/3 cups low-fat cottage cheese
03 - 1/2 cup low-fat milk (dairy or unsweetened plant-based)
04 - 1 cup shredded sharp cheddar cheese
05 - 1/4 cup freshly grated Parmesan cheese
06 - 1 tbsp nutritional yeast (optional)
07 - 1 tbsp cornstarch or arrowroot powder
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp salt (or to taste)

→ Topping (optional)

13 - 1/4 cup whole wheat breadcrumbs
14 - 1 tbsp finely chopped fresh parsley

# Preparation steps:

01 - Boil a large pot of salted water. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta 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 over medium-low heat. Whisk constantly until thickened and bubbling lightly, about 3–5 minutes. Add reserved pasta water if sauce is too thick.
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 breadcrumbs on top, and broil 2–3 minutes until golden and crisp.
06 - Garnish with chopped parsley and serve immediately.

# Expert advice:

01 -
  • It tastes decadent and creamy while sneaking in 31 grams of protein per serving—no sacrifice required.
  • Ready in 30 minutes, which means you can have dinner on the table faster than your usual takeout arrives.
  • The blended cottage cheese trick creates a sauce so velvety that guests won't believe it's not loaded with heavy cream.
02 -
  • Blending the sauce until it's absolutely smooth is non-negotiable—any remaining cottage cheese lumps will never fully disappear and will ruin the texture.
  • The cornstarch is what keeps the sauce from breaking when it sits or reheats; without it, the fat and liquid will separate and you'll end up with a grainy mess.
  • Taste the final sauce before you pour it over the pasta—cottage cheese can muffle salt and seasonings, so you might need more than you expect.
03 -
  • Reserve that pasta water before you drain anything—the starch is essential for adjusting sauce consistency, and you can't recreate it once it's gone down the drain.
  • Grate your own cheese from a block instead of using pre-shredded; it melts into the sauce far more smoothly and tastes noticeably richer.
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