High protein mac and cheese is the ultimate comfort food upgraded. With just a handful of ingredients, this recipe delivers the creamy, cheesy goodness you love while sneaking in a serious protein boost. Perfect for busy weeknights, it’s a meal that’s hearty, filling, and surprisingly good for you.
Growing up, mac and cheese was a staple in the family kitchen. Often paired with chicken or fish, it made a complete meal. But what if you could add extra protein directly into the mac without losing that creamy, indulgent flavor? The secret lies in using cottage cheese combined with optional protein powder. This technique ensures that the mac stays rich and smooth without any grainy textures.
Even mac and cheese enthusiasts will be impressed. By blending the sauce ingredients together instead of adding them separately, you get a perfectly uniform sauce that clings to every piece of pasta. And yes, it tastes just like the traditional comfort food we all know and love—only better for you.
Why You’ll Love This Recipe
High Protein Content: Each serving packs over 30 grams of protein, and you can boost it further with protein-enriched pasta.
Quick and Easy: From start to finish, this recipe comes together in about 20 minutes, making it ideal for weeknight dinners.
Healthy and Balanced: The combination of pasta, cheese, and milk offers carbs, protein, and fat for a well-rounded meal. Optional add-ins like vegetables or extra protein can turn it into a complete dish.
Key Ingredients
Here’s a breakdown of the essentials for this high protein mac and cheese. The full measurements are included in the recipe card below.
Pasta: Classic elbow macaroni works best as it holds the sauce beautifully, but penne, rigatoni, or even spaghetti are great alternatives. For an even higher protein version, protein-enriched pasta can add 17 grams of protein per serving without affecting texture.
Milk: Non-fat cow’s milk is ideal, but almond, soy, or coconut milk can be used. Avoid oat milk since it’s naturally sweet and may alter the flavor.
Cottage Cheese: The unsung hero of this recipe, cottage cheese adds creaminess and a significant protein boost. Non-fat works well for reducing calories, while full-fat versions add richness.
Protein Powder: Optional, unflavored protein powder is a great way to increase protein content further. Whey or casein work best, while plant-based powders may affect the sauce’s consistency.
Cheddar Cheese: Freshly shredded cheese melts better and creates a creamier texture. You can also experiment with Monterey Jack or Pepper Jack for a flavor twist.
Cornstarch: A small amount helps the sauce cling perfectly to the pasta for a smooth, cohesive dish.
How to Make High Protein Mac and Cheese
Step 1 – Cook the Pasta:
Boil the pasta according to package instructions until al dente. Drain and set aside.
Step 2 – Prepare the Sauce:
In a high-speed blender, combine cottage cheese, shredded cheddar, milk, protein powder (if using), and cornstarch. Blend until completely smooth to avoid any lumps.
Step 3 – Heat the Sauce:
Pour the blended sauce into a medium saucepan over medium heat. Stir constantly and bring to a gentle simmer until thickened.
Step 4 – Combine and Serve:
Add the cooked pasta back into the sauce and stir until fully coated. Taste and adjust seasoning with salt and pepper if needed. Serve immediately for the creamiest results.
Pro Tips for the Perfect Protein Mac and Cheese
Taste Before Seasoning: Cottage cheese naturally contains salt, so add additional salt gradually and taste as you go.
Add Flavor Boosters: Garlic powder, onion powder, smoked paprika, or red pepper flakes can elevate the flavor without overpowering the classic taste.
Incorporate Extra Protein: Shredded chicken, cooked shrimp, or tofu can make this a heartier meal.
Sneak in Veggies: Steamed broccoli, peas, spinach, or cauliflower rice blend seamlessly into the dish for added nutrients.
Storage and Make-Ahead Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to five days.
Freezing: Portion the mac into shallow containers and freeze for up to six months.
Make-Ahead: The sauce can be prepared in advance and frozen. Thaw overnight in the fridge, then reheat with pasta for a quick meal.
Print
High Protein Mac and Cheese: Creamy, Dreamy, and Packed with Protein
- Total Time: 20 min
Ingredients
12 ounces elbow macaroni
1 cup cottage cheese
1 1/2 cups shredded cheddar cheese
1/2 cup unflavored protein powder (optional)
1 cup milk (non-fat or milk of choice)
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
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Cook the Pasta: Boil the elbow macaroni according to package instructions. Drain and set aside.
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Make the Sauce: In a high-speed blender, combine cottage cheese, shredded cheddar, milk, protein powder (if using), and cornstarch. Blend until smooth.
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Heat the Sauce: Pour the blended sauce into a saucepan over medium heat. Stir constantly and bring to a gentle simmer until thickened.
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Combine: Add the cooked pasta back into the sauce. Stir until fully coated. Adjust seasoning with salt and pepper as needed. Serve immediately.
Notes
- Protein Powder: Use unflavored whey or casein for best results. Avoid rice or pea protein as they may curdle.
- Leftovers: Store in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.
- Add-Ins: Boost flavor with garlic powder, onion powder, smoked paprika, or red pepper flakes. Add cooked chicken, shrimp, tofu, or vegetables for a more complete meal.
- Cheese Tip: Freshly shred the cheese for a smoother, creamier sauce.
- Prep Time: 5 min
- Cook Time: 15 min
