High Protein Mac Cheese Blend (Printable)

A creamy mac and cheese with high-protein pasta and a smooth cottage cheese sauce for rich flavor.

# What you need:

→ Pasta

01 - 10.5 oz high-protein pasta (chickpea, lentil, or whole wheat)

→ Cheese Sauce

02 - 1⅓ cups low-fat cottage cheese
03 - ½ cup low-fat milk (dairy or unsweetened plant-based)
04 - 1 cup shredded sharp cheddar cheese
05 - ¼ cup freshly grated Parmesan cheese
06 - 1 tbsp nutritional yeast (optional)
07 - 1 tbsp cornstarch or arrowroot powder
08 - 1 tsp Dijon mustard
09 - ½ tsp garlic powder
10 - ½ tsp onion powder
11 - ¼ tsp ground black pepper
12 - ¼ tsp salt (or to taste)

→ Topping (optional)

13 - ¼ cup whole wheat breadcrumbs
14 - 1 tbsp finely chopped fresh parsley

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup of cooking water, then set pasta aside.
02 - Combine cottage cheese, milk, cheddar, Parmesan, nutritional yeast (if using), cornstarch, Dijon mustard, garlic powder, onion powder, black pepper, and salt in a blender. Blend until smooth and creamy.
03 - Pour blended sauce into a saucepan over medium-low heat. Whisk constantly until sauce thickens and begins to bubble, about 3-5 minutes. Add reserved pasta water as needed to adjust consistency.
04 - Add drained pasta to sauce. Toss thoroughly to coat and heat through for 1-2 minutes.
05 - Transfer mac and cheese to a baking dish. Sprinkle with breadcrumbs and broil 2-3 minutes until golden brown, if desired.
06 - Garnish with chopped fresh parsley and serve immediately.

# Expert tips:

01 -
  • It tastes indulgent but keeps you genuinely full without the heavy, sluggish feeling.
  • The whole thing comes together in 30 minutes, which means you can have dinner on the table faster than you'd expect.
  • High-protein pasta plus the cottage cheese base makes this secretly nutrition-conscious without tasting like it's trying to be healthy.
02 -
  • The cornstarch is essential—it's what makes the cottage cheese sauce silky instead of grainy, so don't think you can skip it.
  • Whisking constantly while the sauce heats prevents lumps and ensures even thickening, and this is the moment where you actually have to pay attention.
  • Blending the sauce completely smooth is non-negotiable; any lumps will remain as lumps and ruin the whole vibe.
03 -
  • Make the sauce while the pasta cooks so everything finishes at roughly the same time—cold pasta in warm sauce is less satisfying than synchronized timing.
  • If you're making this ahead, store it in the fridge and reheat gently on the stovetop with a splash of milk to loosen it back up, because it will thicken as it cools.
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