High Protein Cottage Cheese Mac and Cheese Recipe (Print Version)
Enjoy creamy, high protein cottage cheese mac and cheese. This healthier twist on a classic comfort food is quick to make and packed with flavor for a satisfying meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Pasta Foundation
01 -
12 oz elbow macaroni
→ Creamy Protein Powerhouse
02 -
2 cups 2% cottage cheese
03 -
1/2 cup 2% milk
04 -
4 oz full-fat cream cheese, softened
05 -
1 cup shredded sharp cheddar cheese
06 -
1/4 cup grated Parmesan cheese
→ Savory Flavor Boosters
07 -
1 tsp garlic powder
08 -
1/2 tsp onion powder
09 -
1/2 tsp dry mustard powder
10 -
1/4 tsp cayenne pepper
11 -
Salt and black pepper to taste
→ Golden Topping
12 -
1/2 cup panko breadcrumbs
13 -
2 tbsp unsalted butter, melted
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This initial step ensures your High Protein Cottage Cheese Mac and Cheese bakes evenly and prevents sticking, setting the stage for a perfect dish.
02 -
Cook 12 oz elbow macaroni according to package directions until al dente. Drain well and set aside. Do not rinse the pasta, as the starch helps the sauce adhere better, crucial for the creamy texture of your High Protein Cottage Cheese Mac and Cheese.
03 -
In a blender, combine 2 cups 2% cottage cheese, 1/2 cup 2% milk, and 4 oz full-fat cream cheese (softened). Blend until completely smooth and creamy, ensuring no lumps remain for a silky, rich sauce base.
04 -
In a large bowl, combine the blended cottage cheese mixture with 1 cup shredded sharp cheddar cheese, 1/4 cup grated Parmesan cheese, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dry mustard powder, and 1/4 tsp cayenne pepper. Season with salt and black pepper to taste.
05 -
Add the cooked 12 oz elbow macaroni to the large bowl with the cheese sauce. Stir gently until the pasta is evenly coated. Transfer the mixture into the prepared baking dish, spreading it out evenly. This forms the delicious base of your High Protein Cottage Cheese Mac and Cheese.
06 -
In a small bowl, combine 1/2 cup panko breadcrumbs with 2 tbsp unsalted butter, melted. Stir until the breadcrumbs are evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese in the baking dish for a crispy, golden crust.
07 -
Bake for 20-25 minutes, or until the High Protein Cottage Cheese Mac and Cheese is bubbly around the edges and the panko topping is golden brown. Let it rest for 5 minutes before serving to allow the sauce to set and flavors to meld.
# Notes:
01 -
For an extra protein boost, consider using whole wheat elbow macaroni. You can also swap sharp cheddar for white cheddar or a Monterey Jack blend.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven, adding a splash of milk if needed to restore creaminess.
03 -
This mac and cheese pairs wonderfully with a simple green salad or roasted vegetables for a complete meal. A sprinkle of fresh chives or parsley before serving adds a nice touch.
04 -
Don't skip blending the cottage cheese! This step is crucial for achieving a smooth, creamy sauce without any grainy texture, making it indistinguishable from traditional mac and cheese.
# Tools You'll Need:
01 -
Large pot
02 -
Blender
03 -
9x13 inch baking dish
04 -
Measuring cups and spoons
05 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 725 kcal
Total Fat: 31 g
Total Carbohydrate: 77 g
Protein: 40 g