This High Protein Mac and Cheese is a tasty twist on a classic favorite! It’s creamy, cheesy, and packed with protein to keep you full longer. Plus, it’s super easy to make!
I love how you can sneak in some veggies or use whole grain pasta for an extra boost! It’s comfort food that doesn’t hold back on nutrition—win-win! 😋
Key Ingredients & Substitutions
Elbow Macaroni: Classic mac and cheese pasta. You can swap it for protein-enriched pasta for an even bigger protein punch, or use gluten-free pasta if you’re avoiding gluten.
Cottage Cheese: This ingredient makes the cheese sauce creamy and boosts protein. If you’re not a fan, Greek yogurt or silken tofu can be good alternatives for a similar texture, but might change the flavor slightly.
Cheddar Cheese: Sharp cheddar brings flavor. If you prefer something milder, use mild cheddar or a blend of cheeses like Monterey Jack and mozzarella for a different taste.
Skim Milk: It’s perfect for a lighter sauce, but almond milk can work too—just make sure it’s unsweetened for a neutral flavor.
Breadcrumbs: They provide a nice crunch on top. You can leave them out entirely or use crushed crackers or oats for a different texture.
How Do I Create a Creamy Cheese Sauce?
Making a creamy cheese sauce is key to the perfect mac and cheese. Start with a roux, which is a mix of flour and butter. This helps thicken the sauce, making it super creamy.
- In a saucepan, melt butter over medium heat.
- Whisk in flour for just 1-2 minutes until it’s slightly golden.
- Slowly add the blended cottage cheese and milk mixture, continuing to whisk to eliminate lumps.
- Cook it for 3-5 minutes until it thickens up nicely before adding the cheese.
Patience is your friend here—don’t rush it, and you’ll get that smooth sauce you love!
High Protein Mac And Cheese
Ingredients You’ll Need:
For The Pasta:
- 8 oz elbow macaroni (or protein-enriched pasta)
For The Cheese Sauce:
- 2 cups low-fat cottage cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup skim milk (or unsweetened almond milk)
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper to taste
For The Topping:
- 1/2 cup whole wheat or panko breadcrumbs (optional for topping)
- Fresh thyme sprigs for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and bake. You’ll spend around 10 minutes cooking the pasta and making the cheese sauce, followed by 20-25 minutes in the oven for that perfect golden finish. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’s hot and ready when you’re finished with your mac and cheese.
2. Cook the Pasta:
Put the elbow macaroni in a pot of boiling salted water. Cook according to the package instructions until it’s al dente. Drain the pasta and set it aside so it doesn’t stick together.
3. Blend the Cheese Base:
In a blender or food processor, combine the low-fat cottage cheese and milk. Blend it until it’s smooth, creating a creamy, protein-packed base for your sauce.
4. Make the Roux:
In a large saucepan over medium heat, melt the unsalted butter. Add the flour and whisk it together, cooking for 1-2 minutes until the mixture is bubbly and slightly golden. This helps thicken the sauce.
5. Combine the Mixtures:
Gradually whisk in the blended cottage cheese and milk mixture into the roux. Keep stirring and cooking for about 3-5 minutes until the sauce thickens up nicely.
6. Flavor the Sauce:
Add the Dijon mustard, garlic powder, onion powder, and a sprinkle of salt and pepper to taste. Stir to combine everything evenly.
7. Add the Cheeses:
Take the sauce off the heat and mix in the shredded cheddar and grated Parmesan cheese. Stir until all the cheese is melted and incorporated into the sauce.
8. Combine Pasta and Sauce:
Fold the cooked macaroni into the cheesy sauce, making sure every piece of pasta is coated well.
9. Prepare for Baking:
Transfer the mac and cheese mixture to a greased baking dish, spreading it evenly. If you’d like a crunchy topping, sprinkle the whole wheat or panko breadcrumbs evenly over the top.
10. Bake to Perfection:
Place the baking dish in the oven and bake uncovered for 20-25 minutes, or until the top is golden and bubbly. It’ll look so inviting!
11. Garnish and Serve:
Once done, remove it from the oven and let it cool slightly. Garnish with fresh thyme sprigs before serving for a touch of color and flavor.
Enjoy your delicious, creamy, and protein-packed mac and cheese! It’s sure to be a hit!
Can I Use Gluten-Free Pasta Instead?
Absolutely! If you’re avoiding gluten, feel free to substitute regular elbow macaroni with gluten-free pasta. Just ensure you adjust the cooking time according to the package instructions for best results.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the mac and cheese ahead of time! Assemble everything up to the baking step, then cover and refrigerate. When you’re ready to bake, just add a few extra minutes to the cooking time since it will be cold from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the microwave or on the stovetop, adding a splash of milk if it looks too dry to keep the sauce creamy.
What Can I Add for Extra Flavor?
Feel free to get creative! Add cooked bacon, sautéed vegetables, or even a dash of hot sauce for extra flavor. You can also try mixing in some spices like paprika or a sprinkle of cayenne for a kick!