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