Creamy High Protein Cottage Cheese Mac & Cheese (Print Version)
Enjoy creamy, high protein mac and cheese made with cottage cheese. A healthier, satisfying comfort food packed with flavor and nutrients for any meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Pasta Foundation
01 -
12 ounces elbow macaroni
02 -
1 teaspoon kosher salt (for pasta water)
→ The High-Protein Creamy Sauce
03 -
3 tablespoons unsalted butter
04 -
3 tablespoons all-purpose flour
05 -
1 1/2 cups 2% milk
06 -
1 1/2 cups low-fat cottage cheese, blended smooth
07 -
1 1/2 cups shredded sharp cheddar cheese
08 -
2 ounces cream cheese, softened
→ Savory Flavor Boosters
09 -
1 teaspoon Dijon mustard
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/4 teaspoon smoked paprika
13 -
1/4 teaspoon black pepper
14 -
Salt to taste
→ Golden Baked Topping
15 -
1/2 cup panko breadcrumbs
16 -
2 tablespoons grated Parmesan cheese
17 -
1 tablespoon unsalted butter, melted
# Instructions:
01 -
Preheat your oven to 375°F. Blend 1 1/2 cups low-fat cottage cheese in a blender until completely smooth. Set aside. Ensure 2 ounces cream cheese is softened to room temperature. This initial prep ensures a smooth base for your Creamy High Protein Cottage Cheese Mac and Cheese.
02 -
Bring a large pot of water to a rolling boil. Add 1 teaspoon kosher salt and 12 ounces elbow macaroni. Cook according to package directions until al dente. Drain the pasta thoroughly and set aside, reserving a splash of pasta water if desired.
03 -
In a large saucepan or Dutch oven, melt 3 tablespoons unsalted butter over medium heat. Whisk in 3 tablespoons all-purpose flour and cook for 1 minute, stirring constantly, until a smooth paste (roux) forms and smells slightly nutty.
04 -
Gradually whisk in 1 1/2 cups 2% milk until smooth. Add the blended 1 1/2 cups low-fat cottage cheese, softened 2 ounces cream cheese, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Cook, stirring frequently, until the sauce thickens.
05 -
Remove the saucepan from the heat. Stir in 1 1/2 cups shredded sharp cheddar cheese until completely melted and smooth. Add the cooked elbow macaroni to the cheese sauce, tossing gently to ensure every piece is coated. Taste and add salt to taste if needed, perfecting your Creamy High Protein Cottage Cheese Mac and Cheese.
06 -
In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan cheese, and 1 tablespoon unsalted butter, melted. Pour the mac and cheese into a 9x13 inch baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake for 15-20 minutes, or until bubbly and golden brown, creating a delicious finish for your Creamy High Protein Cottage Cheese Mac and Cheese.
# Notes:
01 -
For an even smoother sauce, ensure your cottage cheese is thoroughly blended until no curds remain. A high-speed blender works best for this.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore creaminess.
03 -
Feel free to experiment with different cheeses! A mix of cheddar and Gruyère or Monterey Jack can add another layer of flavor. You can also use whole milk for an even richer sauce.
04 -
Serve this hearty mac and cheese with a simple side salad or some steamed green vegetables for a complete and balanced meal.
# Tools You'll Need:
01 -
Large pot
02 -
Saucepan
03 -
Whisk
04 -
Blender
05 -
9x13 inch baking dish
06 -
Measuring cups
07 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 786 kcal
Total Fat: 36 g
Total Carbohydrate: 82 g
Protein: 36 g