High Protein Mac And Cheese

This protein mac and cheese is the best macro-friendly comfort food. A traditionally unhealthy meal, this recipe has a secret ingredient that packs plenty of protein!

There are a handful of reasons to love macaroni and cheese. It’s delicious, savory, and makes you feel good. But the classic mac and cheese dish isn’t exactly a balanced meal.

It’s loaded with carbs, fat, and generally makes you want to take a long nap afterwards. That’s why I wanted to design a healthier version of this beloved meal.

The secret lies in the sauce. Cottage cheese packs plenty of protein and you won’t even be able to taste it when it’s blended with cheddar. Combine this creamy topping with some spices to make the ultimate protein mac and cheese.

Ingredients

  • Macaroni: High protein mac and cheese isn’t possible without macaroni. There are many different types of pasta you can use for this recipe, but I went with elbows.
  • Cottage cheese: This is the secret ingredient. One serving of cottage cheese contains 14 grams of protein! You can see how the amount of protein can really add up.
  • Cheddar cheese: Sharp cheddar cheese is my favorite. But there are a handful of other varieties to choose from that will blend and pair well with the cottage cheese.
  • Milk: Another way to increase the amount of protein is by using milk. But it can also help liquefy the cheese sauce when blended with the other ingredients.
  • Salt & pepper: I like to add a pinch of salt and pepper to the blender for extra flavor. If you like mac and cheese spicy, you could also consider adding chili powder.

Instructions

This protein mac and cheese is super easy to make. You can scroll down to the recipe card for more detailed instructions. Here’s an overview of the general steps:

You will need to fully cook your pasta before making the sauce. I used elbow macaroni which took about 7-8 minutes. But you can really choose any kind of pasta for macaroni and cheese.

Once the pasta is cooked, combine cottage cheese, cheddar cheese, milk, salt, and pepper to a blender. Blend on high for 2 minutes. A longer blend time will make the sauce smooth and creamy.

Then transfer the cooked macaroni to a pan on low heat. Add in the cheese sauce and stir everything around with a large spoon. If the pan gets too hot, the cheese will start to separate from your pasta.

Mix the cheese sauce around until it has fully coated the macaroni. Then remove the macaroni from the pan and serve immediately. You can add chicken, veggies, or whatever other kind of toppings you like.

Frequently Asked Questions

  • Is mac and cheese a good source of protein?

Traditional mac and cheese is not a good source of protein. But this recipe contains 29 grams of protein per serving! You can replicate this recipe yourself by using cottage cheese and a handful of other ingredients.

  • Is macaroni high in protein?

Macaroni is something that’s typically not going to be high in protein. I used gluten free elbows that only had 4 grams of protein per serving. But you could try using chick pea pasta for even more protein.

  • Is macaroni and cheese good for building muscle?

This protein mac and cheese recipe is excellent for building muscle. 29 grams of protein per serving is plenty to fuel the body. You can even increase this amount by adding chicken, or using chick pea pasta.

  • What protein is good with mac and cheese?

Chicken, ground beef, and ground turkey are some of my favorite protein options to put on mac and cheese. They are not only loaded with protein, but they will keep you full and make the dish have more flavor.

Print Recipe
5 from 1 vote

High Protein Mac and Cheese

This protein mac and cheese is the best macro-friendly comfort food. A traditionally unhealthy meal, this recipe has a secret ingredient that packs plenty of protein!
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Servings: 3 people
Calories: 422kcal

Ingredients

  • 6 oz pasta of choice (168 grams) measured dry
  • 1.5 cups cottage cheese (330 grams)
  • 4 oz reduced fat shredded cheddar cheese (122 grams)
  • 1.5 cups reduced fat milk (180 ml)
  • pinch of salt & pepper

Instructions

  • You will need to fully cook your pasta before making the sauce. I used elbow macaroni which took about 7-8 minutes.
  • Combine cottage cheese, cheddar cheese, milk, salt, and pepper to a blender. Blend on high for 2 minutes. A longer blend time will make the sauce smooth and creamy.
  • Transfer cooked macaroni to a pan on low heat. Add in the cheese sauce and stir everything around with a large spoon.
  • Mix the cheese sauce around until it has fully coated the macaroni. Remove from pan and serve immediately.

Notes

  • Make sure to keep the pan on low heat when mixing the cheese with macaroni. If the pan is too hot, the cheese will end up separating from the macaroni.
  • You may need to blend the sauce for a longer amount of time if the cottage cheese is still clumpy. Higher quality blenders will take less time.

Nutrition

Serving: 1bowl | Calories: 422kcal | Carbohydrates: 51g | Protein: 29g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 692mg | Potassium: 262mg | Fiber: 2g | Sugar: 6g

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