High-Protein Mac & Cheese (Print)

Velvety mac & cheese featuring a cottage cheese sauce with a high-protein boost and savory, cheesy flavors.

# What you'll need:

→ Pasta

01 - 10.5 oz high-protein pasta (e.g., 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

# Directions:

01 - Boil pasta in salted water according to package directions until al dente. Drain, reserving 1/2 cup cooking water, and set pasta aside.
02 - Combine cottage cheese, milk, cheddar, Parmesan, nutritional yeast (optional), 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 and warm over medium-low heat, whisking constantly until sauce thickens and begins to bubble, about 3 to 5 minutes. Add reserved pasta water as needed to adjust consistency.
04 - Add drained pasta to the sauce, tossing to coat evenly. Heat through for 1 to 2 minutes.
05 - Transfer mac and cheese to a baking dish, sprinkle with breadcrumbs, and broil 2 to 3 minutes until golden brown.
06 - Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It tastes like the creamy mac and cheese you crave, but without the heavy feeling afterward.
  • Thirty minutes from craving to bowl, and most of that is just boiling water.
  • The protein sneaks up on you—each serving packs more than you'd expect, and it keeps you genuinely satisfied.
02 -
  • Cottage cheese lumps are your enemy—if the blender doesn't make it completely smooth, your sauce will have a grainy mouth-feel, so take the extra 30 seconds.
  • Pasta water is your friend if the sauce gets too thick; the starch in it helps the sauce coat the noodles instead of just sitting in a puddle at the bottom.
03 -
  • Reserve that pasta water before you drain—the starch is more useful than you'd expect and costs nothing.
  • Use the highest-protein pasta you can find; the texture difference between regular and chickpea pasta is barely noticeable, and the extra protein is real.
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