Protein Mac and Cheese

4.70 from 10 votes

This protein mac and cheese with cottage cheese is super creamy, easy to make, and absolutely delicious. It's made in one pot in 30 minutes and no one will know it's a healthier alternative.

Course Side Dish

Cuisine American

Keyword Cottage cheese mac and cheese, healthy mac and cheese, protein mac and cheese

Prep Time 5

Cook Time 25

Total Time 30

Servings cups

Calories 305kcal

Author Kelly Nardo

Equipment

large pot
immersion blender

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!

Nutrition