My Cottage Cheese Mac and Cheese contains 23g of protein along with all of the cheesy pleasure. Dietitians and foodies both approve of this recipe!
One of my favorite foods as a kid was mac and cheese, which is still a comfort food now. However, as I've become older, I've come to appreciate how much better I feel when I eat meals that are balanced and contain both protein and fiber. Regretfully, the majority of mac and cheese recipes don't quite meet those requirements.
I thought cottage cheese would be fantastic in a protein mac and cheese recipe after learning how to incorporate it into a nutritious green pasta sauce. And my suspicion was right!
Believe me when I say that this cottage cheese mac and cheese offers 23 grams of protein and all the cheesy delight you could want. It makes a really simple, well-balanced dinner when combined with frozen broccoli from the air fryer and a higher-fiber pasta (think whole wheat or chickpea).
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Why This Recipe Is Dietitian Approved
- Family-approved. Who is not a fan of mac and cheese? This healthier version of a family favorite will be loved by both adults and your children.
- Simple and fast. This mac and cheese takes less than half an hour to prepare. On days when you simply need something filling and cozy, this is a quick lunch or dinner option.
- Packed with protein. A fantastic vegetarian dish that is nonetheless high in protein is cottage cheese mac & cheese. You can increase the protein content to about 30 grams per serving by using pasta with a greater protein content.
Ingredients
As promised, my Protein Cottage Cheese Mac and Cheese recipe requires only a few simple ingredients. Here's what you can grab:
- Pasta. I prefer using higher fiber macaroni noodles like these for a more balanced lunch, but you can use any pasta you like.
- Cottage cheese. For the creamiest taste and texture, I recommend cottage cheese with a fat content of 2 or 5%.
- Milk. Any milk will work, as long as it is not flavored. For more protein, I recommend dairy or soy milk. It's worth noting that using oat milk will result in a little sweet taste, although it's not too obvious.
- Nutritional yeast. This inactivated yeast is used in many vegan dishes for its cheesy flavor. It also contains a lot of B vitamins and protein, making it a healthy addition.
- Spices. The spices you'll need are garlic powder, paprika, black pepper, and onion powder.
- Cheese. I prefer cheddar cheese for the most traditional Mac and cheese' flavor.
The recipe card below contains the whole ingredient list, including measurements.
Instructions
- Pasta should be cooked as directed on the package (be sure to salt the water), drained, and left aside. Don't forget to set aside two tablespoons of water for later.
- Add the cottage cheese, milk, nutritional yeast, cheese, paprika, black pepper, garlic powder, and onion powder to a blender and process until smooth.
- Combine the cornstarch with the pasta water that was set aside in a small bowl.
- In a small skillet, add the cheese sauce and boil it to a simmer over medium heat. Stir the cornstarch and water mixture into the sauce. Simmer for approximately five minutes, or until the sauce starts to thicken. Keep stirring to prevent the sauce from burning (see comments below for recommendations). If necessary, add more cheese and stir.
- Pasta should be added straight to the sauce, stirred, and then eaten!
Substitutions and Variations
- Use your preferred gluten-free pasta to make it gluten-free. Although cornstarch is naturally gluten-free, you can use arrowroot starch or search for a certified gluten-free cornstarch to reduce cross-contamination.
- To make this dish vegan or dairy-free: I don't have a vegan or dairy-free version. For a pasta meal that is entirely plant-based, though, try this vegan spaghetti bake.
- Nut-Free. To eliminate nuts: There are no nuts in this recipe by nature.
- For the vegetables, I suggest using a premade salad kit or frozen vegetables from an air fryer to add some color and fiber.
- Use chickpea pasta and, after combining it with the sauce, add 1 cup of shelled edamame for even more protein.
Equipment
- Pan (I adore the Always Pan since it can be baked at 450 degrees Fahrenheit on the stove).
- Blender
Storage
In an airtight container, leftover cottage cheese mac and cheese can be kept in the refrigerator for up to four days. To reheat, put the pasta and a little milk in a skillet over low heat. The sauce will get thinner as a result. Stir until hot.
Top Tips for Success
- I suggest adding 5% cottage cheese to the pasta sauce for a creamier texture.
- Your heat level is too high if your sauce starts to separate. You might have to decline. I suggest stirring often and adding the spaghetti as soon as you can. This will keep the cottage cheese from separating and curdling.
- Before adding the pasta to the sauce, make sure it has cooled slightly. You risk curdling the sauce if you go straight from boiling water to the pan.
- You can add a little more salt and water if you don't remember to set aside the pasta water. Even though your sauce is a little thinner, it's still delicious.
Frequently Asked Questions
Regretfully, this sauce isn't very good for freezing. When the sauce is frozen and then thawed, it always gets very liquid, in my experience. For optimal effects, I suggest eating this fresh or just out of the refrigerator.
Greek yogurt has a somewhat sourer flavor than cottage cheese, therefore I wouldn't suggest using it.
If you tried this Protein Cottage Cheese Mac and Cheese or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Protein Cottage Cheese Mac and Cheese
INGREDIENTS
- 9 oz macaroni elbows
- 1 cup cottage cheese
- ½ cup milk
- ¼ cup nutritional yeast
- 1 ½ cup edam cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 1 teaspoon onion powder
- 2 tablespoon pasta water
- ½ tablespoon corn starch
INSTRUCTIONS
- Pasta should be cooked as directed on the package (be sure to salt the water), drained, and left aside. Don't forget to set aside two tablespoons of water for later.
- Add the cottage cheese, milk, nutritional yeast, cheese, paprika, black pepper, garlic powder, and onion powder to a blender and process until smooth.
- Combine the cornstarch with the pasta water that was set aside in a small bowl.
- In a small skillet, add the cheese sauce and boil it to a simmer over medium heat. Stir the cornstarch and water mixture into the sauce. Simmer for approximately five minutes, or until the sauce starts to thicken. Keep stirring to prevent the sauce from burning (see the notes below for recommendations!). If necessary, add more cheese and stir!
- Pasta should be added straight to the sauce, stirred, and then eaten!
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