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Cottage cheese mac and cheese is creamy, packed with protein, and even the pickiest eaters will love it!
If you haven’t been around here long, you’ll know that cottage cheese is my secret ingredient in many recipes.
I know it gets a bad rep because many can’t stand the texture, but trust me…when it’s whipped it’s SO good.Similar to greek yogurt which most people LOVE!
This cottage cheese dip and my garlic herb spread is irresistible and both have whipped cottage cheese!
I’ve even added it to pancakes and you can’t tell the difference!
If you’re one that doesn’t mind texture, and you absolutely love it, see my 8 favorite ways to eat cottage cheese toast.
These ideas are perfect, even for the busiest moms.
Need more mac and cheese in your life?
Try my Vegan Butternut Squash Mac and Cheese or Creamy Five Minute Cauliflower Mac and Cheese.
Also, if you need something in the dairy free department, check out these 14 DF Mac and Cheese recipes.
Ingredients Needed
- Pasta – we used chickpea pasta, which is why this mac and cheese is considered high protein. You can also sub your favorite macaroni noodles.
- Cottage Cheese – our secret ingredient!I’m using 4%.
- Skim Milk – any milk can be used, but we chose skim because it has more protein per serving than plant based.
- Seasonings: onion powder, garlic powder, salt, black pepper.
- Cheeses: Mozzarella and cheddar cheese – go with freshly grated. It melts easier and doesn’t have the wax coating on it like pre-shredded cheese does.
- Nutritional Yeast – adds a little more nutrition and cheesy, nutty flavors.You can read about the benefits of nutrition yeast in this post.
How to Make High Protein Cottage Cheese Mac and Cheese
Cook the pasta in a large pot of boiling water according to the package instructions. Drain, then set aside.
To a blender, add the cottage cheese, milk, a teaspoon of onion and garlic powder, plus the salt and pepper. I have this blender and it’s much less expensive than others and works great!
Blend on high speed until the mixture is creamy.
Transfer the cottage cheese sauce mixture to a medium saucepan. Heat over low heat.
Stir in the cheeses and nutritional yeast. Add the remaining garlic and onion powder.
Continue stirring until the sauce is creamy and smooth.
Add the cooked pasta to the cheese sauce and toss to coat.
If desired add more cheese on top just before serving.
How to Store
Keep leftover cottage cheese macaroni in the refrigerator for 4 days in an airtight container.
Reheat in the microwave or low heat on the stovetop. If you need to thin it out a little bit, add a splash of water or milk.
We do not recommend freezing this recipe.
Variations
- Veggies – broccoli, mushrooms, spinach, and cauliflower are all great additions to make cheese.
- Protein – make a one pan meal by adding cooked chicken, lobster, shrimp, or tempeh before serving.
- Cheeses – change the combinations of cheeses to your favorites.
- Baked mac and cheese – transfer the cottage cheese mac to a greased baking dish and top with panko breadcrumbs. Bake at 350 until the top is browned and the cheese sauce is bubbly.
More Amazing High Protein Recipes:
- High Protein Pizza
- No-Boil Veggie Pasta Bake | Gluten-Free, High-Protein
- High Protein Pasta Salad
- Healthy High-Protein Breakfast Casserole
- High Protein French Toast
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High Protein Cottage Cheese Mac and Cheese
Cottage cheese mac and cheese is creamy, packed with protein, and even the pickiest eaters will love it!
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Course Main Course, Side Dish
Cuisine American
Servings 4 people
Ingredients
- 2 cups Dry Chickpea Pasta or pasta of choice, chickpea has more fiber and protein than traditional pasta
- 1 2/3 cup Cottage Cheese I used 4%
- 1/2 cup Skim Milk or milk of choice- this has more protein than plant based
- 1 Tsp Onion Powder
- 2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- ½ cup Mozzarella
- 2/3 Cup Cheddar Cheese
- 1 tbsp Nutritional Yeast Optional
Instructions
Prepare your pasta according to the package. Drain and set aside.
Add cottage cheese, skim milk, onion powder, garlic powder, salt, and pepper to a blender. Blend on high until creamy.
Pour cottage cheese mixture into a pan on low heat.
Add mozzarella, cheddar cheese, and nutritional yeast to the pan.
Stir until smooth and creamy.
Pour cooked pasta into the pan and stir until evenly coated.
Sprinkle more cheese on top as desired.
Serve and enjoy!
Notes
- If cheese sauce is too thick, add 1-2 tbsp more milk.
- If your sauce is too thin, add in 1 tbsp cornstarch to thicken it.
Tried this recipe?Let us know how it was!
