High Protein Mac and Cheese
This High Protein Mac and Cheese is creamy, cheesy, and made in just 25 minutes. It’s a quick and satisfying side dish that’s packed with protein and a family favorite!
Servings: 8
Calories: 262kcal
Ingredients
- 8 oz Elbow macaroni
- 1 cup Cottage cheese 4% fat
- ¾ cup Milk 2%
- 1 ½ cup Shredded sharp white cheddar cheese
- 2 tablespoon Unsalted butter
- 1 tablespoon All-purpose flour
- ½ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ½ teaspoon Paprika regular
- ½ teaspoon Salt adjust to taste
- ¼ teaspoon Black pepper
- ¼ teaspoon Ground mustard
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- While water is boiling, mix cheese sauce base. In a blender, combine cottage cheese, milk, garlic powder, onion powder, paprika, salt, pepper, and mustard. Blend until completely smooth and creamy.
- In a large skillet or saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute. Slowly pour in the blended cottage cheese mixture, whisking until smooth and warmed through.
- Lower the heat and stir in shredded white cheddar until melted and velvety. Taste and adjust seasonings if needed.
- Add cooked pasta to the sauce and stir until evenly coated. Add a splash of milk if the sauce gets too thick.
- Optional: Top with breadcrumbs and broil until bread crumbs are crispy.
Notes
Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave with a splash of milk to bring back the creamy texture.
Sauce Thickness: The sauce naturally thickens as it cools. If it feels too thick, stir in a bit of warm milk to loosen it up. If it’s too thin, cook it over low heat for a few extra minutes or whisk in a little more cheese to thicken it up.
Make it Gluten-Free: To make this dish gluten-free, use a gluten-free thickening flour or cornstarch to make the roux. Use a gluten-free pasta noodle like chickpea or brown rice flour noodles.
Nutrition
Serving: 0.5cup | Calories: 262kcal | Carbohydrates: 25g | Protein: 12g | Fat: 12g | Cholesterol: 36mg | Sodium: 378mg | Fiber: 1g | Sugar: 3g
