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 a satisfying, cheesy meal packed with nutrients.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Cheesy Protein Powerhouse
01 -
16 oz (2 cups) 4% fat cottage cheese
02 -
1/2 cup 2% milk
03 -
1 cup shredded sharp cheddar cheese
04 -
1/2 cup shredded Monterey Jack cheese
→ Pasta Perfection
05 -
12 oz elbow macaroni
→ Aromatic Enhancers
06 -
2 tbsp unsalted butter
07 -
2 tbsp all-purpose flour
08 -
1 tsp garlic powder
09 -
1/2 tsp onion powder
10 -
1/4 tsp smoked paprika
11 -
1/4 tsp dry mustard powder
→ Flavor Finishers
12 -
Salt and black pepper to taste
13 -
Pinch of cayenne pepper (optional)
14 -
2 tbsp chopped fresh chives, for garnish (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add 12 oz elbow macaroni and cook according to package directions until al dente. Drain thoroughly and set aside. This forms the essential base for your Creamy High Protein Cottage Cheese Mac and Cheese.
02 -
In a blender, combine 16 oz (2 cups) 4% fat cottage cheese and 1/2 cup 2% milk. Blend on high until the mixture is completely smooth and creamy, with no visible curds. This creates the high-protein, velvety foundation for your sauce.
03 -
In a large pot 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. Do not let it brown.
04 -
Gradually whisk the smooth cottage cheese mixture into the roux until fully incorporated and lump-free. Stir in 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, and 1/4 tsp dry mustard powder. Bring to a gentle simmer, stirring frequently.
05 -
Reduce the heat to low. Add 1 cup shredded sharp cheddar cheese and 1/2 cup shredded Monterey Jack cheese to the sauce. Stir continuously until all the cheese is completely melted and the sauce is smooth and glossy. This is where the Creamy High Protein Cottage Cheese Mac and Cheese gets its rich, cheesy flavor.
06 -
Add the drained elbow macaroni to the cheese sauce. Stir gently to ensure all the pasta is evenly coated. Season generously with salt and black pepper to taste, and add a pinch of cayenne pepper (optional) for a subtle kick.
07 -
Serve your Creamy High Protein Cottage Cheese Mac and Cheese immediately while hot and creamy. Garnish with 2 tbsp chopped fresh chives (optional) for a burst of fresh flavor and color. Enjoy this comforting, protein-packed dish!
# Notes:
01 -
For an even richer sauce, you can use whole milk instead of 2% milk in the cottage cheese blend. Feel free to experiment with other shredded cheeses like Gruyere or Colby Jack for different flavor profiles.
02 -
Store leftover Creamy High Protein Cottage Cheese Mac and Cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
03 -
Don't skip blending the cottage cheese! This step is crucial for achieving that incredibly smooth, creamy texture without any curds, making it indistinguishable from traditional mac and cheese.
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 complete and balanced dinner.
# Tools You'll Need:
01 -
Large pot
02 -
Saucepan
03 -
Whisk
04 -
Measuring cups
05 -
Measuring spoons
06 -
Grater (if using block cheese)
# Nutrition Facts (Per Serving):
Calories: 670 kcal
Total Fat: 26 g
Total Carbohydrate: 73 g
Protein: 35 g