Get your comfort food and your macros too with this protein mac and cheese recipe! With cheddar and mozzarella, it’s super cheesy, while cottage cheese makes it creamy. 33 grams of protein per serving!
This protein mac and cheese strikes the perfect balance between indulgence and nutrition. With a few simple tricks—namely, using protein pasta and making a creamy cottage cheese based sauce (similar to my Cottage Cheese Alfredo Sauce)—you can pack a whole lot more protein into everyone’s favorite comfort food!
Why Protein Mac and Cheese Is the Perfect Comfort Food Meal
When you're craving something warm, cheesy, and satisfying, protein mac and cheese is here to deliver! This is why I’ve been loving this recipe:
- Super satisfying. Unlike traditional mac and cheese, this version includes ingredients like cottage cheese, which significantly boosts the protein content—and that means it keeps you full and satisfied.
- Versatile. Protein mac and cheese is incredibly versatile. Add vegetables like broccoli or spinach for extra fiber, or include a lean protein like grilled chicken for even more protein.
- Easy to make. You don’t even need to make a roux! The creamy sauce is whipped up in the blender instead.
What You’ll Need
Some of the ingredients here are the same as traditional mac and cheese, while others are a little bit different! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Protein pasta – Protein pasta is an easy way to work more protein into a pasta dinner. You can also use regular pasta and the cottage cheese sauce will still give you more protein than a traditional mac and cheese.
- Cottage cheese – I like to use Good Culture or another brand without additives. (Got extras? Use it to make Cottage Cheese Ice Cream for dessert!)
- Whole milk – Whole milk gives you a rich, creamy sauce.
- Ground mustard
- Sea salt and black pepper
- Nutmeg – This is optional, but it adds a little cozy flavor. It’s a common ingredient in cheese and cream sauces!
- Cheese – Shredded mozzarella and cheddar.
- Cooking spray
How to Make Protein Mac and Cheese
You’ll find the full instructions for this recipe in the recipe card below, but here’s a quick overview.
- Cook the pasta. Boil it for 1 minute less than the package instructions indicate. Drain and transfer to a large bowl.
- Make the sauce. Blend the cottage cheese, milk, and spices in your blender until the mixture is smooth.
- Assemble. Pour the sauce over the pasta. Reserve 1/2 cup of cheddar, then add the remaining cheese to the pasta. Stir to combine, then transfer to a baking dish coated with cooking spray.
- Bake. Cover the dish with foil and bake in a 375ºF oven for 20 minutes. Remove the foil, add the reserved cheddar, and cook for 10 minutes more. Cool 10 minutes before serving.
Tips for Success
Here are some simple tips to ensure your protein mac and cheese turns out perfectly every time!
- Don’t overcook the pasta. Make sure to cook the pasta slightly less than the package instructions recommend. Protein pastas have a tendency to fall apart when over-cooked, so this will keep it from becoming mushy after baking.
- Blend until smooth. When preparing the cottage cheese and milk mixture, blend until it is completely smooth. This will give you a creamy texture without any lumps in your mac and cheese!
- Use freshly grated cheese. For the best melting and flavor, shred your cheese from the block rather than using pre-shredded bagged cheese, which contains powdery anti-caking agents that affect how smoothly the cheese melts.
Variations
Just like regular mac and cheese, there are SO many ways to make this recipe your own!
- Add broccoli. If you love broccoli mac, add a handful or two of fresh or frozen broccoli florets to the pot of pasta during the last 2 minutes of cooking.
- Make it bacon-y. For extra flavor and some extra protein too! Crumble some cooked bacon and fold it into the pasta mixture.
- Add a crispy topping. Sprinkle panko breadcrumbs over the top of the protein mac and cheese before baking, then spray the top with cooking spray.
How to Store and Reheat Leftovers
- Refrigerator: Leftover protein mac and cheese can be stored in an airtight container in the refrigerator for 3-4 days.
- Freezer: Transfer leftovers to a freezer-safe container or zip-top bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat: To reheat, microwave individual portions or bake in a covered baking dish at 375°F until warmed through.
More High Protein Recipes
Protein Mac and Cheese
With 33 grams of protein per serving, this easy protein mac and cheese gives you your comfort food fix and helps you hit your macro goals!
Ingredients
- 1 lb protein pasta of choice (or regular pasta)
- 2 cups cottage cheese
- 2 cups whole milk
- ½ teaspoon ground mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional)
- 1 cup shredded mozzarella
- 2 ½ cups shredded cheddar
- Cooking spray
Instructions
- Preheat the oven to 375ºF.
- Cook the pasta 1 minute less than the package instructions. Drain from the water and add to a mixing bowl.
- In a blender combine the cottage cheese, milk, and spices. Pour into the mixing bowl with the pasta. Reserve 1/2 cup of cheddar, then add the remaining cheddar and the mozzarella. Stir to combine.
- Grease a 9×13 baking dish with cooking spray. Pour the noodle mixture into the dish and smooth with a wooden spoon.
- Cover with foil and bake for 20 minutes. Then remove the foil, add the remaining cheddar cheese, and cook for another 10 minutes until the mac and cheese is browned and everything is hot and bubbly.
- Remove from the oven, cool for 10 minutes, then serve!
Notes
Nutritional information is calculated for chickpea protein pasta. Using a different type of pasta will change the nutrition.
Nutrition
Calories: 464kcal | Carbohydrates: 38g | Protein: 33g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 63mg | Sodium: 712mg | Potassium: 186mg | Fiber: 8g | Sugar: 10g | Vitamin A: 621IU | Vitamin C: 0.01mg | Calcium: 479mg | Iron: 6mg
