Cottage Cheese Mac and Cheese High Protein (Print Version)
Cottage cheese mac and cheese delivers creamy, high protein comfort food in under 30 minutes. Packed with flavor and muscle-building nutrition.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Hearty Pasta Base
01 -
12 oz elbow macaroni pasta
02 -
1 tbsp olive oil
03 -
1 tsp salt (for pasta water)
→ Velvety Cheese Sauce
04 -
2 cups full-fat cottage cheese
05 -
1 1/2 cups shredded sharp cheddar cheese
06 -
1/2 cup shredded gruyère cheese
07 -
3/4 cup whole milk
08 -
2 tbsp unsalted butter
09 -
2 tbsp all-purpose flour
10 -
1 tsp Dijon mustard
→ Savory Flavor Boosters
11 -
1 tsp garlic powder
12 -
1/2 tsp onion powder
13 -
1/2 tsp smoked paprika
14 -
1/4 tsp cayenne pepper
15 -
Salt and pepper to taste
→ Golden Crispy Topping
16 -
1/2 cup panko breadcrumbs
17 -
2 tbsp grated Parmesan cheese
18 -
1 tbsp unsalted butter, melted
19 -
1 tbsp fresh chives, chopped (for garnish)
# Instructions:
01 -
Bring a large pot of water to a rolling boil and add 1 tsp salt and 1 tbsp olive oil. Cook 12 oz elbow macaroni pasta according to package directions until al dente, about 8-9 minutes. Reserve 1/2 cup pasta water before draining, then set pasta aside.
02 -
While pasta cooks, add 2 cups full-fat cottage cheese and 3/4 cup whole milk to a blender or food processor. Blend on high for 60-90 seconds until completely smooth and creamy. This silky base is the secret to a rich Creamy High Protein Cottage Cheese Mac and Cheese without any grainy texture.
03 -
In a large saucepan over medium heat, melt 2 tbsp unsalted butter. Once foamy, whisk in 2 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture turns lightly golden and smells nutty. This roux gives your sauce body and prevents it from becoming watery.
04 -
Pour the blended cottage cheese mixture into the roux, whisking continuously over medium heat until smooth and thickened, about 3-4 minutes. Stir in 1 tsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. Gradually fold in 1 1/2 cups shredded sharp cheddar and 1/2 cup shredded gruyère, stirring until fully melted.
05 -
Add the drained elbow macaroni directly into the cheese sauce and stir well to coat every piece evenly. If the sauce feels too thick, add reserved pasta water one tablespoon at a time. Season your Creamy High Protein Cottage Cheese Mac and Cheese generously with salt and pepper to taste.
06 -
In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tbsp grated Parmesan cheese, and 1 tbsp melted unsalted butter. Stir until the breadcrumbs are evenly coated and resemble wet sand. This golden topping adds a satisfying crunch that perfectly contrasts the creamy sauce in every bite.
07 -
Transfer the mac and cheese to an oven-safe skillet or baking dish. Sprinkle the panko topping evenly over the surface. Broil on high for 2-3 minutes, watching closely, until the topping is deep golden brown and crispy. For the best Creamy High Protein Cottage Cheese Mac and Cheese, let it rest 2 minutes before serving.
08 -
Finish your Creamy High Protein Cottage Cheese Mac and Cheese with a generous sprinkle of 1 tbsp fresh chopped chives over the top for a pop of color and mild onion flavor. Serve immediately while hot and bubbling, scooping deep to capture both the crispy topping and the velvety sauce beneath.
# Notes:
01 -
💡 Blending Tip: Don't skip blending the cottage cheese — it's the key step that makes the sauce completely smooth. Even 30 extra seconds of blending makes a noticeable difference in the final creamy texture.
02 -
🔄 Substitution Tip: No gruyère on hand? Swap it for shredded mozzarella or fontina for a milder, equally melty result. For a gluten-free version, use a 1:1 gluten-free flour blend for the roux and gluten-free panko breadcrumbs for the topping.
03 -
🥡 Storage Advice: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat with a splash of milk to restore the creamy consistency. The topping will soften, so re-broil briefly if desired.
04 -
🍽️ Serving Tip: Boost the protein even further by stirring in diced grilled chicken, crumbled turkey bacon, or steamed broccoli florets before broiling. This dish pairs beautifully with a simple arugula salad dressed with lemon vinaigrette to balance the richness.
# Tools You'll Need:
01 -
large pot
02 -
medium saucepan
03 -
whisk
04 -
colander
05 -
blender or food processor
06 -
9x13 baking dish
07 -
wooden spoon
08 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 680 kcal
Total Fat: 28 g
Total Carbohydrate: 72 g
Protein: 38 g