High Protein Cottage Cheese Mac and Cheese (Print Version)
High protein mac and cheese made with creamy cottage cheese for a healthier, satisfying meal. Enjoy this comforting classic with an added nutritional boost.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Creamy Protein Base
01 -
2 cups 4% fat cottage cheese
02 -
1/2 cup 2% milk
→ The Cheesy Meltdown
03 -
1 cup shredded sharp cheddar cheese
04 -
1/2 cup shredded Monterey Jack cheese
→ The Flavorful Roux
05 -
2 tbsp unsalted butter
06 -
2 tbsp all-purpose flour
07 -
1 tsp garlic powder
08 -
1/2 tsp onion powder
09 -
1/4 tsp smoked paprika
10 -
1/2 tsp dry mustard powder
11 -
Pinch of cayenne pepper (optional)
→ Pasta & Finishers
12 -
8 ounces elbow macaroni
13 -
Salt and freshly ground black pepper to taste
14 -
2 tbsp chopped fresh chives, for garnish (optional)
# Instructions:
01 -
Boil a large pot of salted water. Add 8 ounces elbow macaroni and cook according to package directions until al dente. Drain well and set aside. This ensures your pasta is ready for the delicious Creamy High Protein Cottage Cheese Mac and Cheese.
02 -
In a blender, combine 2 cups 4% fat cottage cheese and 1/2 cup 2% milk. Blend until completely smooth and creamy, scraping down the sides as needed. This creates the high-protein, velvety base for your mac and cheese.
03 -
In a large saucepan or Dutch oven over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, until a pale paste forms. This is the foundation for your rich sauce.
04 -
Stir 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1/2 tsp dry mustard powder, and a pinch of cayenne pepper (optional) into the roux. Cook for 30 seconds until fragrant. Gradually whisk in the blended cottage cheese mixture until smooth.
05 -
Reduce heat to low. Add 1 cup shredded sharp cheddar cheese and 1/2 cup shredded Monterey Jack cheese to the sauce, stirring until completely melted and smooth. Continue stirring until the sauce is thick and luscious, perfect for your Creamy High Protein Cottage Cheese Mac and Cheese.
06 -
Add the cooked elbow macaroni to the cheese sauce, stirring gently to coat every noodle. Season with salt and freshly ground black pepper to taste. For an extra touch, stir in 2 tbsp chopped fresh chives (optional) just before serving.
07 -
Serve your Creamy High Protein Cottage Cheese Mac and Cheese immediately, garnished with extra fresh chives if desired. Enjoy this comforting, protein-packed twist on a classic!
# Notes:
01 -
For an even richer sauce, you can substitute a portion of the 2% milk with half-and-half or heavy cream, though this will slightly increase the fat content.
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 -
This mac and cheese pairs wonderfully with a simple green salad or roasted vegetables for a complete and balanced meal.
04 -
Ensure your cottage cheese and milk are blended until absolutely smooth; any remaining curds will affect the final texture of your sauce.
# Tools You'll Need:
01 -
Large pot
02 -
Saucepan
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Blender or food processor
06 -
9x13 inch baking dish (optional)
# Nutrition Facts (Per Serving):
Calories: 564 kcal
Total Fat: 26 g
Total Carbohydrate: 52 g
Protein: 31 g