Cottage cheese mac and cheese is a delightful twist on a classic not only tastes amazing but also provides a healthier alternative. With its rich, creamy texture and high protein content, this recipe is perfect for anyone looking to elevate their comfort food game. So, go ahead and give it a try—you won’t be disappointed
Table of Contents
Why You’ll Love This Recipe
- Family-Approved: Both adults and kids will love this healthier spin on a family favorite.
- Easy and Quick: Prepare this mac and cheese in under 30 minutes, making it a perfect option for busy days.
- Protein Packed: 23 grams of protein per serving, this recipe is ideal for vegetarians seeking a protein-rich meal. Using higher protein pasta can boost this to around 30 grams per serving.
How to Make High Protein Mac and Cheese
Ingredients
Pasta: 8 oz higher fiber macaroni noodles (whole wheat or chickpea pasta)
Note: Any pasta of choice can be used, but higher fiber options enhance the nutritional value
Cottage Cheese: 1 cup 2% or 5% fat cottage cheese
Tip: For the creamiest texture, use 5% fat cottage cheese
Milk: 1 cup milk of choice (dairy, soy, or oat milk)
Note: Oat milk may add a slightly sweet taste but is not noticeable
Nutritional Yeast: 2 tbsp
Note: High in B vitamins and protein, adds a cheesy flavor
Cheese: 1 cup shredded cheddar cheese
Spices: 1 tsp garlic powder, ½ tsp paprika, ¼ tsp black pepper, onion powder
Corn: 1 tbsp
Pasta Water: 2 tbsp reserved
Instructions
Cook Pasta: Cook pasta according to package directions in salted water.
Reserve 2 tbsp of pasta water before draining and setting the pasta aside.
Blend Sauce: In a blender, combine cottage cheese, milk, nutritional yeast, shredded cheese, garlic powder, paprika, black pepper, and onion powder. Blend until smooth.
Thicken Sauce: In a small dish, whisk together reserved pasta water and cornstarch.
Add the cheese sauce to a small pan over medium heat. Once it reaches a simmer, add the cornstarch and water mixture. Stir continuously until the sauce thickens, about 5 minutes.
Combine Pasta and Sauce: Add the cooked pasta directly to the sauce. Stir well to combine and enjoy.
Substitutions and Additions
- Gluten-Free: Use gluten-free pasta and certified gluten-free cornstarch or arrowroot starch.
- Dairy-Free/Vegan: While this recipe is not vegan, you can try substituting with non-dairy alternatives. For a completely plant-based option, consider a vegan pasta bake.
- Nut-Free: This recipe is naturally nut-free.
- Additional Protein: Use chickpea pasta and add 1 cup of shelled edamame for extra protein.
- Vegetables: Serve with air fryer frozen veggies or a pre-made salad kit for added fiber and color.
Recipe Tips
- Creamier Sauce: Use 5% fat cottage cheese for the creamiest texture.
- Prevent Sauce Separation: Ensure the heat is not too high, and add pasta as soon as possible while stirring frequently to prevent curdling.
- Cool Pasta: Make sure the pasta is slightly cooled before adding it to the sauce to avoid curdling.
- Forgot Pasta Water: If you forget to reserve pasta water, add a bit more water and salt; the sauce may be thinner but still delicious.
Serving Ideas
- Air Fryer Veggies: Pair with air fryer frozen broccoli or other veggies for a balanced meal.
- Salad: Serve with a pre-made salad kit for added fiber and color.
- Baked Version: For even more flavor, bake the mac and cheese at 350°F for 15 minutes.
Storage
- Fridge: Store leftover mac and cheese in an airtight container fridge for up to 4 days.
- Reheat: Reheat by adding some milk to a saucepan over low heat along with the pasta. Stir until heated.
Frequently Asked Questions
No, freezing may alter the texture and flavor of the sauce
Can I Use Greek Yogurt Instead of Cottage Cheese?
Yes, but it may change the flavor and texture slightly.
Ensure the heat is not too high and add the pasta as soon as possible while stirring frequently to prevent the sauce from separating
Yes, baking the mac and cheese adds more flavor and richness. Pour the pasta into a baking dish and bake at 350°F for 15 minutes
More Cottage Cheese Recipes to Try
📖 Recipe
cottage cheese mac and cheese
Ingredients
- 8 oz dry higher fiber macaroni elbows
- 1 cup cottage cheese
- ⅓ cup milk
- ⅓ cup nutritional yeast
- 1 cup cheddar cheese shredded
- ¼ teaspoon garlic powder
- ⅛ teaspoon paprika
- ¼ teaspoon black pepper
- ⅛ teaspoon onion powder
- 2 tablespoon pasta water
- 1 tablespoon corn starch
Instructions
- 1-Cook Pasta: Cook pasta according to package directions in salted water. Reserve 2 tbsp of pasta water before draining and setting the pasta aside.
- 2-Blend Sauce: In a blender, combine cottage cheese, milk, nutritional yeast, shredded cheese, garlic powder, paprika, black pepper, and onion powder. Blend until smooth.
- 3-Thicken Sauce: In a small dish, whisk together reserved pasta water and cornstarch. Add the cheese sauce to a small pan over medium heat. Once it reaches a simmer, add the cornstarch and water mixture. Stir continuously until the sauce thickens, about 5 minutes.
- 4-Combine Pasta and Sauce: Add the cooked pasta directly to the sauce. Stir well to combine and enjoy.
Notes
- Creamier Sauce: Use 5% fat cottage cheese for the creamiest texture.
- Prevent Sauce Separation: Ensure the heat is not too high, and add pasta as soon as possible while stirring frequently to prevent curdling.
- Cool Pasta: Make sure the pasta is slightly cooled before adding it to the sauce to avoid curdling.
- Forgot Pasta Water: If you forget to reserve pasta water, add a bit more water and salt; the sauce may be thinner but still delicious.
