Protein mac and cheese! I am always looking to make classic dishes a little more balanced and this mac and cheese does not disappoint! It’s creamy, hearty, and hits the spot when craving cozy comfort food.
And of course, it has a secret ingredient – cottage cheese! I love cottage cheese and add it to so many things to up the protein. From scrambled eggs, muffins, pasta sauce, and pancakes. So I figured why not a cottage cheese mac and cheese?
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I actually tested this recipe with greek yogurt, but it was a little tangy, and figured cottage cheese would work much better. It makes a thick and creamy cheese sauce while adding in more protein and keeping the fat a little lower.
It reminds me of childhood, yet better as I feel my best eating this version. You can totally make it your own as well. Serve this high protein mac and cheese as a side dish or we will add some ground meat or broccoli to it at times to make it a full meal.
Why you’ll love this protein mac and cheese recipe
- super creamy and hearty
- made in one pot
- one cup has 15 grams of protein
- lightened up and macro-balanced – this recipe has fewer calories and fat compared to store-bought or boxed mac and cheese. It also has a good ratio of carbohydrates, protein, and fat for a balanced side dish!
Is mac and cheese healthy?
Mac and cheese can be loaded with a lot of fat due to the amount of cheese, milk, heavy cream, and butter, which can make it calorie-dense. It can also be high in carbs due to the pasta. Of course, they can be enjoyed in moderation, but something to think about if you have specific goals.
But this protein mac and cheese makes a delicious healthy addition to one’s diet! We aren’t using a ton of cheese in this recipe to keep the fat down. We are also using cottage cheese to bump up the protein! 1/2 cup has 153 calories with 7.6 grams of protein, 17 grams of carbs, 6 grams of fat, and 2 grams of fiber.
When making it at home, you have full control over what ingredients you are using.
Ingredients
- macaroni pasta – I like to use large elbows
- butter
- flour – all-purpose or 1:1 gluten-free flour will work
- milk – I like using whole milk
- full-fat cottage cheese
- shredded sharp cheddar cheese – I like orange sharp cheddar
- garlic powder
- paprika
- salt and pepper
How to make protein mac and cheese
- In a large pot, cook pasta according to the package directions until al dente. After draining, occasionally toss the noodles in the colander to prevent them from sticking together while making the cheese sauce.
- While the pasta cooks, blend cottage cheese. Add cottage cheese and milk to a medium jar/measuring cup. Use an immersion blender to blend until smooth and combined, or you can place it in a small blender.
- In the same pot, make the cheese sauce. After you drain the pasta, turn down the heat to low and let the pan cool off for a couple of minutes. On low heat, add butter and let it melt. Add flour and whisk constantly to fully combine and make a roux. Add cottage cheese mixture and whisk to combine. Turn the heat back up to medium-low. Next, add shredded cheddar cheese, one handful at a time, and whisk until combined and melted. Finally, add garlic powder, paprika, salt, and pepper. Whisk to combine.
- Make mac and cheese. Add the pasta to the pot with the cheese sauce and stir until fully coated and combined.
- Enjoy!
The best cheese to use
There are quite a few options for cheese choices when making mac and cheese. A classic pick is cheddar. You can use sharp cheddar for a little bit of a strong flavor or medium for a little bit of a milder option. Orange or white will also work.
Other options include Monterey jack, Colby jack, gruyere, gouda, and Fontina. Feel free to use one kind or a mix depending on what you prefer!
When making mac and cheese, it’s best to grate the cheese yourself as store-bought pre-shredded cheese contains anti-caking agents and makes it harder for it to melt.
Add more protein!
To bump up the protein even more, try using a protein pasta. Lentil or chickpea pasta would work well.
What to serve with mac and cheese
- protein – chicken, beef, turkey, pork, or steak.
- roasted or sauteed vegetables – roasted broccoli, brussels sprouts, green beans, peas, cauliflower, and more!
- coleslaw or a side salad
- chicken wings, hot dogs, burgers, or ribs
How long does mac and cheese last in the fridge?
Allow mac and cheese to cool completely. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
How to reheat mac and cheese
To reheat mac and cheese, place it in a microwave-safe bowl with 1-2 tablespoons of milk and microwave for 1-2 minutes until warmed through. To heat on the stove, place in a small pan or skillet, add 1-2 tablespoons of milk, and warm through. I suggest adding 1-2 tablespoons of milk per cup of mac and cheese when reheating to make sure it doesn’t dry out.
Can you freeze mac and cheese?
Yes, mac and cheese can be frozen for up to 3 months. Since this is healthy mac and cheese using cottage cheese, the texture of the sauce could change some. Defrost it in the fridge overnight and reheat as desired.
Substitutions and additions
- macaroni pasta – I like to use large elbows, but really any kind of pasta (except spaghetti or angel hair) will work. Use gluten-free pasta if needed.
- butter
- flour – all-purpose or 1:1 gluten-free flour will work
- milk – I like using whole milk, but another kind will work. It just won’t be as creamy.
- full-fat cottage cheese – I like full-fat as it is creamier and has more flavor. Low-fat will also work though. You can also use plain greek yogurt, but I find it yields a little more tangy result.
- cheddar cheese – I like orange sharp cheddar cheese. You could also try white cheddar or a mix of cheddar and Monterey jack.
- spices – feel free to change out the spices if you like. Onion powder, cayenne, ground mustard, or even chili powder.
Here are some additions you can add:
- veggies – add some roasted broccoli, peas, or chopped spinach for fiber and micronutrients.
- protein – shredded chicken, ground beef, or ground turkey would be great additions.
- hot sauce – for buffalo mac and cheese!
- bacon – for an extra comforting dish, stir in some chopped cooked bacon when you add the cooked pasta.
More healthy side dish recipes
- air fryer brussel sprouts
- crispy baked potato wedges
- healthy coleslaw with greek yogurt
- roasted potato salad with broccoli and bacon
- creamy cucumber yogurt salad
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Protein Mac and Cheese
equipment
- large pot
ingredients
- 8 ounces elbow pasta (dry) (I like to use large elbows)
- 1 tablespoon butter
- 1 tablespoon flour
- 1/2 cup milk (I like using whole milk)
- 1 cup full-fat cottage cheese (220 grams)
- 2 cups shredded cheddar cheese, freshly grated (3 ounces)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- salt and pepper, to taste
instructions
- In a large pot, cook pasta according to the package directions until al dente. After draining, occasionally toss the noodles in the colander to prevent them from sticking together while making the cheese sauce.
- While the pasta cooks, blend cottage cheese. Add cottage cheese and milk to a medium jar/measuring cup. Use an immersion blender to blend until smooth and combined, or you can place it in a small blender.
- In the same pot, make the cheese sauce. After you drain the pasta, turn down the heat to low and let the pan cool off for a couple of minutes. On low heat, add butter and let it melt. Add flour and whisk constantly to fully combine and make a roux. Add cottage cheese mixture and whisk to combine. Turn the heat back up to medium-low. Next, add shredded cheddar cheese, one handful at a time, and whisk until combined and melted. Finally, add garlic powder, paprika, salt, and pepper. Whisk to combine.
- Make mac and cheese. Add the pasta to the pot with the cheese sauce and stir until fully coated and combined.
- Enjoy!
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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Thanks for the recipe. Taste was great and kids loved it! The texture was a bit off. Did I do something wrong or that’s the way it comes out with the cottage cheese? It feels as if sauce had split. Thoughts?
It shouldn’t split. You just want to cook the sauce until the cheese is incorporated/melted and then add the pasta. If the heat is too high or it is cooked too long, it can change the texture a little and cause it to separate. I hope that helps some!
Best Mac N Cheese ever!!!!
So glad to hear you enjoyed it! Thanks, Michelle!
This is great!! and yes, the small macaroni noodles are terrible – have to get the large!!
And pease are excellent in it!! Love it!!
Yes, the pasta really can make a difference! So glad you enjoyed it, Nancy!