High Protein Cottage Cheese Mac and Cheese (Print Version)
Creamy High Protein Cottage Cheese Mac and Cheese offers a healthier twist on a classic comfort food. Enjoy cheesy goodness with added protein.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Creamy Protein Powerhouse
01 -
2 cups 4% fat cottage cheese
02 -
1/2 cup 2% milk
03 -
1 1/2 cups shredded sharp cheddar cheese
04 -
1/2 cup shredded Gruyere cheese
→ Macaroni Foundation
05 -
8 oz elbow macaroni
06 -
Salt to taste (for pasta water)
→ Savory Flavor Boosters
07 -
2 tbsp unsalted butter
08 -
2 tbsp all-purpose flour
09 -
1/2 tsp garlic powder
10 -
1/4 tsp onion powder
11 -
1/4 tsp smoked paprika
12 -
1/2 tsp dry mustard powder
13 -
1/4 tsp black pepper
14 -
Pinch of cayenne pepper (optional)
15 -
Salt to taste
→ Golden Crunchy Topping
16 -
1/2 cup panko breadcrumbs
17 -
1 tbsp melted unsalted butter
18 -
1/4 tsp paprika
# Instructions:
01 -
Cook 8 oz elbow macaroni according to package directions in salted water. While pasta cooks, combine 2 cups 4% fat cottage cheese and 1/2 cup 2% milk in a blender until completely smooth. This forms the creamy protein-packed base for your Creamy High Protein Cottage Cheese Mac and Cheese.
02 -
In a large saucepan or Dutch oven, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, until a pale golden roux forms. This will be the thickening agent for your rich cheese sauce.
03 -
Gradually whisk the blended cottage cheese and milk mixture into the roux. Continue whisking until the sauce is smooth and begins to thicken, about 3-5 minutes. Ensure no lumps remain for a perfectly smooth Creamy High Protein Cottage Cheese Mac and Cheese.
04 -
Reduce heat to low. Stir in 1 1/2 cups shredded sharp cheddar cheese and 1/2 cup shredded Gruyere cheese until fully melted and smooth. Add 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika, 1/2 tsp dry mustard powder, 1/4 tsp black pepper, and a pinch of cayenne pepper (optional). Season with salt to taste.
05 -
Drain the cooked elbow macaroni thoroughly and add it directly to the cheese sauce. Stir gently until the macaroni is evenly coated. Taste and adjust seasonings if needed, ensuring every bite of your Creamy High Protein Cottage Cheese Mac and Cheese is flavorful and balanced.
06 -
In a small bowl, combine 1/2 cup panko breadcrumbs, 1 tbsp melted unsalted butter, and 1/4 tsp paprika. Mix well until the breadcrumbs are evenly coated. This creates a golden, crunchy topping that adds wonderful texture.
07 -
Transfer the mac and cheese to an oven-safe dish. Sprinkle the panko topping evenly over the top. Bake at 375°F for 10-15 minutes, or broil for 2-3 minutes until golden brown and bubbly. Let rest briefly before serving.
# Notes:
01 -
For an extra creamy sauce, ensure your cottage cheese is blended until completely smooth. Any small curds will disappear into the sauce, but a super smooth blend yields the best texture.
02 -
Leftover Creamy High Protein Cottage Cheese Mac and Cheese can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore creaminess.
03 -
Feel free to experiment with other cheeses! Monterey Jack, white cheddar, or even a touch of smoked gouda can add delicious variations to this recipe. For a gluten-free option, use gluten-free elbow macaroni and a gluten-free all-purpose flour blend.
04 -
This mac and cheese is a hearty meal on its own, but pairs wonderfully with a simple green salad or roasted vegetables for a balanced dinner. A sprinkle of fresh chives or parsley before serving adds a nice touch.
# Tools You'll Need:
01 -
Large pot
02 -
Saucepan
03 -
Whisk
04 -
9x13 inch baking dish
05 -
Measuring cups and spoons
06 -
Grater
# Nutrition Facts (Per Serving):
Calories: 656 kcal
Total Fat: 32 g
Total Carbohydrate: 55 g
Protein: 37 g