This high protein mac and cheese is creamy, cozy, and seriously satisfying. With chickpea pasta, cottage cheese, and sharp cheddar all working together, it’s the kind of meal that feels like comfort food, but sneaks in a big protein boost. Quick to prep, packed with flavor, and easy on the cleanup — it’s a weeknight winner!
Protein: 30 grams per serving
The protein in this dish comes from a few smart swaps. Chickpea pasta brings extra grams of protein and fiber compared to regular macaroni. Cottage cheese blends right into the sauce for a creamy texture (and more protein!) without needing tons of butter or heavy cream. Plus, the sharp cheddar and mozzarella cheeses add even more protein and calcium. I make this recipe when I want something comforting but still want to feel good after — and it always hits the spot without a ton of effort.
Contents
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Why you will love this recipe
- High in protein: Thanks to chickpea pasta, cottage cheese, and cheddar, every bite is packed with protein.
- Creamy without heavy cream: Cottage cheese makes the sauce rich without being too heavy.
- Quick and easy: Ready in about 30 minutes, perfect for busy nights.
- Family-friendly: Even picky eaters love the cheesy goodness.
- Gluten-free friendly: Easy to swap for gluten-free all purpose flour if needed.
Key ingredients and substitutions
- Chickpea elbow macaroni pasta: Brings extra protein and fiber. The brand Banza is great, but any chickpea pasta will work. You can also use gluten-free pasta or regular elbow macaroni if you prefer (for less protein).
- Filtered milk: Helps create a silky cheese sauce. Brands to look for are Fairlife, Supernutrio, Arla B.O.B., or even Aldi‘s own brand of filtered milk. However, any milk works — dairy or unsweetened and unflavored plant-based options.
- Cottage cheese: Adds protein and creaminess without needing heavy cream. Full fat or fat free both work well.
- Butter: Builds the roux and adds flavor. You can use a dairy-free butter alternative if needed.
- All-purpose flour: Thickens the cheese sauce. Swap for gluten-free flour if you’re keeping it gluten-free.
- Cheddar cheese: Sharp cheddar gives that classic mac and cheese flavor. Pre-shredded cheese is fine for convenience.
- Mozzarella cheese: Melts smoothly into the sauce for extra gooeyness.
- Garlic powder, salt, black pepper: Simple seasonings to bring out the best flavor. Adjust to taste!
How to make high protein macaroni and cheese
- Boil the pasta: Cook chickpea pasta in a large pot of salted water until al dente. Drain and set aside.
- Blend the sauce base: In a blender, blend filtered milk and cottage cheese until completely smooth.
- Make the roux: In the same large pot over medium heat, melt the butter, then whisk in the flour until combined and slightly golden.
- Add the milk mixture: Slowly pour the blended milk and cottage cheese into the roux, whisking constantly to avoid lumps.
- Cook the sauce: Keep whisking until the sauce thickens and starts to bubble.
- Stir in the cheese: Remove from heat and mix in cheddar, mozzarella, garlic powder, salt, and black pepper until melted and creamy.
- Combine pasta and sauce: Add the cooked macaroni to the pot and stir until everything is coated in cheesy goodness.
- Taste and adjust: Add a little more salt, pepper, or garlic powder if you want a stronger flavor.
- Serve hot: Enjoy your creamy, protein-packed mac and cheese fresh from the pan!
Recipe notes and tips
- Use freshly grated cheese: It melts better and gives the sauce a smoother texture compared to pre-shredded.
- Don’t skip the salt in the pasta water: It’s the first layer of flavor for your macaroni.
- Whisk patiently: Adding the milk mixture slowly helps keep your sauce lump-free and creamy.
- Adjust seasoning at the end: The saltiness can vary depending on your cheese, so always taste before serving.
- Blend the cottage cheese well: You want a smooth sauce, not little curds floating around.
- Use medium heat: Too high and the sauce might burn before it thickens properly.
Storage instructions
- Refrigerate: Store leftover mac and cheese in an airtight container in the fridge for up to 4 days.
- Reheat gently: Warm it up in a pan over medium heat, adding a splash of milk to bring the creaminess back.
- Microwave option: Reheat in short bursts, stirring in between to keep it from drying out.
- Freeze for later: Freeze portions in airtight containers for up to 2 months — thaw overnight in the fridge before reheating.
Variations
- Add veggies: Stir in steamed or blended broccoli or spinach for extra fiber and color.
- Mix up the cheese: Swap cheddar for gouda, gruyere, or a mix for different flavors.
- Boost the protein even more: Add shredded chicken or cooked chickpeas to the pasta.
- Spice it up: Sprinkle in a little paprika, cayenne pepper, or a dash of hot sauce for a kick.
- Try different pasta shapes: Elbow macaroni is classic, but shells or another protein pasta work too.
- Sneak in onions: Cook finely chopped onions with the roux for a subtle sweet flavor.
What to serve with high protein mac and cheese
- Protein options: Grilled chicken, baked tofu, or chickpeas for even more protein power.
- Veggies: Steamed broccoli, roasted Brussels sprouts, or a simple spinach salad add freshness.
- Bread: A slice of sourdough, garlic bread, or even a gluten-free roll pairs perfectly.
- Extras: Sprinkle with a little paprika or hot sauce before serving for extra flavor.
Frequently asked questions
Can I make this high protein mac and cheese gluten-free?
Yes! Just use a gluten-free protein pasta like the chickpea one I use, and swap the flour for a gluten-free blend.
What’s the best cheese for extra flavor?
Sharp cheddar or a mix of sharp cheddar and gouda will give you a bold, cheesy flavor. If you like living on the edge, a little sprinkle of blue cheese is delicious too!
More recipes you will love
- High Protein Pasta Salad
- Cottage Cheese Alfredo Sauce
- Chicken Spinach Lasagna
- Quinoa Enchilada Casserole Recipe
- Marry Me Chicken
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High Protein Mac and Cheese Recipe
This high protein mac and cheese is creamy, cozy, and seriously satisfying. With chickpea pasta, cottage cheese, and sharp cheddar all working together, it’s the kind of meal that feels like comfort food, but sneaks in a big protein boost. Quick to prep, packed with flavor, and easy on the cleanup — it’s a weeknight winner!
Ingredients
- 16 oz chickpea elbow macaroni pasta - or gluten-free/regular pasta, 450-500g
- 3 cups filtered milk - 710 ml
- 1 cup cottage cheese - full fat or fat free
- 2 tablespoons butter
- 1/3 cup all purpose flour - gluten free or regular – 42g
- 1 cup cheddar cheese - grated – 120g
- 1¼ cup mozzarella cheese - grated – 150g
- 1 teaspoon garlic powder
- 1/2 teaspoon salt - to taste, I add up to 1 teaspoon
- 1/2 teaspoon ground black pepper - adjust to taste
Instructions
- Cook the pasta to al dente, according to the package directions. Be sure to season the water with salt. Drain and set aside.16 oz chickpea elbow macaroni pasta
- Blend the milk and cottage cheese together until smooth.3 cups filtered milk, 1 cup cottage cheese
- In a large pot over medium heat, melt the butter and then whisk in the flour.2 tablespoons butter, 1/3 cup all purpose flour
- Add the milk mixture to the flour a little at a time, and whisk it together until smooth. Take your time here to avoid lumps.
- Continue cooking the sauce until it start to bubble, whisking occasionally.
- Once the sauce bubbles and is thick, remove it from the heat.
- Add the cheese and garlic powder to the pot and mix well, until the cheese has completely melted.1 cup cheddar cheese, 1¼ cup mozzarella cheese, 1 teaspoon garlic powder
- Adjust the seasoning to taste.1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Stir in the cooked macaroni until everything is coated in the cheese sauce. Enjoy!
Notes
Recipe notes and tips
- Use freshly grated cheese: It melts better and gives the sauce a smoother texture compared to pre-shredded.
- Don’t skip the salt in the pasta water: It’s the first layer of flavor for your macaroni.
- Whisk patiently: Adding the milk mixture slowly helps keep your sauce lump-free and creamy.
- Adjust seasoning at the end: The saltiness can vary depending on your cheese, so always taste before serving.
- Blend the cottage cheese well: You want a smooth sauce, not little curds floating around.
- Use medium heat: Too high and the sauce might burn before it thickens properly.
Storage instructions
- Refrigerate: Store leftover mac and cheese in an airtight container in the fridge for up to 4 days.
- Reheat gently: Warm it up in a pan over medium heat, adding a splash of milk to bring the creaminess back.
- Microwave option: Reheat in short bursts, stirring in between to keep it from drying out.
- Freeze for later: Freeze portions in airtight containers for up to 2 months — thaw overnight in the fridge before reheating.
Nutritional Information
Calories: 395kcal | Carbohydrates: 40g | Protein: 30g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 444mg | Potassium: 209mg | Fiber: 8g | Sugar: 8g | Vitamin A: 404IU | Vitamin C: 0.01mg | Calcium: 390mg | Iron: 6mg
