Name: High-Protein Cottage Cheese Mac & Cheese : Light, Creamy & Comforting
Ingredients: 8 oz high-protein elbow pasta (chickpea, lentil, or yellow pea pasta); Salt, for boiling water; 1 cup low-fat cottage cheese (or silken tofu for vegan); ½ cup unsweetened almond milk or skim milk; ½ cup reduced-fat shredded cheddar cheese (or full-fat/alternative cheese); 2 tbsp grated Parmesan cheese; 1 tbsp nutritional yeast (optional); ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp paprika (smoked or regular); Salt and black pepper to taste; Chopped chives or parsley; Toasted breadcrumbs; Extra Parmesan; Mix-ins: shredded chicken, veggies, buffalo sauce, spices, etc.

Description

Indulge in creamy, cheesy, soul-satisfying mac and cheese that’s actually packed with protein! By blending cottage cheese with sharp cheddar and using high-protein pasta, this dish transforms a classic comfort food into a light, energizing, and deeply satisfying meal.

Ingredients

Scale

For the Pasta:

8 oz high-protein elbow pasta (chickpea, lentil, or yellow pea pasta)
Salt, for boiling water

For the Sauce:

1 cup low-fat cottage cheese (or silken tofu for vegan)
½ cup unsweetened almond milk or skim milk
½ cup reduced-fat shredded cheddar cheese (or full-fat/alternative cheese)
2 tbsp grated Parmesan cheese
1 tbsp nutritional yeast (optional)
½ tsp garlic powder
½ tsp onion powder
¼ tsp paprika (smoked or regular)
Salt and black pepper to taste

Optional Toppings/Enhancements:

Chopped chives or parsley
Toasted breadcrumbs
Extra Parmesan
Mix-ins: shredded chicken, veggies, buffalo sauce, spices, etc.

Instructions

Cook the pasta: Boil salted water and cook pasta al dente. Reserve ½ cup pasta water, then drain.
Blend the sauce: In a high-speed blender, combine cottage cheese, milk, cheddar, Parmesan, nutritional yeast, garlic powder, onion powder, and paprika. Blend until smooth (45–60 seconds).
Heat the sauce: Pour blended sauce into a medium saucepan over medium heat. Stir constantly for 3–4 minutes until warm, thickened, and bubbly.
Combine pasta and sauce: Add drained pasta to the sauce. Stir until fully coated. If sauce is too thick, add reserved pasta water 1 tbsp at a time until desired consistency.
Taste and adjust: Season with salt, pepper, or extra spices to preference.
Serve and garnish: Ladle into bowls and optionally top with parsley, chives, extra Parmesan, or toasted breadcrumbs.

Notes

Buffalo Chicken Mac: Stir in ½ cup shredded chicken and 2–3 tbsp buffalo sauce. Top with crumbled blue cheese.
Taco Mac & Cheese: Add chili powder, cumin, black beans, corn, and cooked ground turkey or beef. Top with Greek yogurt and diced avocado.
Garden Veggie Delight: Fold in sautéed broccoli, spinach, and sun-dried tomatoes.
Dairy-Free Version: Use vegan cottage cheese or silken tofu and vegan cheddar shreds.
Italian Herb Infusion: Add Italian seasoning and red pepper flakes. Swap cheddar for Italian blend cheese and stir in fresh basil.

Nutrition

Calories: 320 Cal Per Serving
Fat: 11 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 24 g