This High Protein Mac and Cheese is rich, creamy, and packed with extra protein from cottage cheese, protein milk, and high-protein pasta. It’s an easy family dinner that comes together in about 20 minutes and gives you all the comfort of classic mac and cheese with a protein boost.
Why You’ll Love This Recipe!
I’ve personally lost 25 pounds by making simple swaps to recipes my family already loves — and this is one of them. I have boys who play college basketball, and getting enough protein into them is a constant priority. When I made this for the first time, they cleaned their plates and asked for seconds. They had no idea it was packed with protein — no weird powder taste, no chalky texture, just mac and cheese.
- 29 grams of protein per serving – from high-protein pasta, cottage cheese, protein milk, and cheddar cheese.
- No protein powder — protein comes entirely from real food ingredients (cottage cheese, protein milk, high-protein pasta)
- Kid and athlete approved — tested on college basketball players who couldn’t tell the difference
- Creamy and cheesy with no grainy texture thanks to the blended cottage cheese.
- Ready in about 20 minutes for an easy weeknight dinner.
- Made with simple ingredients you can easily find at most grocery stores.
- One-pot friendly using the same pot for the pasta and cheese sauce, which means fewer dishes.
Make this easy side dish for your next weeknight meal or potluck. If you love this recipe, you may even like to try Cottage Cheese Queso.
Ingredients
- High-Protein Pasta – Use your favorite brand of high-protein pasta. Chickpea, lentil, or protein-enriched wheat pasta all work well. Cook just until al dente for the best texture.
- Cornstarch – Helps thicken the sauce and keeps it smooth and creamy. Don’t skip it, as it helps prevent the cheese sauce from becoming thin.
- Protein Milk – Ultra-filtered milk is a great option for adding extra protein. Any protein milk can be used based on your preference. Low fat milk can also be used.
- Full Fat Cottage Cheese – The secret ingredient that adds protein and creaminess. Blend until smooth so it disappears completely into the sauce.
- Shredded Cheddar Cheese – Sharp cheddar cheese provides the most flavor, but mild or medium cheddar works too. Freshly shredded cheese melts more smoothly than pre-shredded varieties.
- Salt – Enhances the cheesy flavor and brings all the ingredients together.
- Black Pepper – Adds a subtle savory flavor without making the dish spicy.
- Garlic Powder – Gives the sauce extra flavor without overpowering the cheese.
- Onion Powder – Adds depth and balances the richness of the sauce.
- Paprika – Adds a hint of color and mild flavor. Smoked paprika can be used for a slightly smoky taste.
How to Make High Protein Mac and Cheese
Step 1 – Broil 12 oz high-protein noodles according to package directions until al dente. Drain and set aside.
Step 2 – In a blender, combine 1 tbsp cornstarch, 1½ cups protein milk, and 1 cup cottage cheese. Blend until smooth.
Step 3 – Pour the blended mixture into the same pot used for the pasta.
Step 4 – Whisk in spices – 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp paprika. Bring to a gentle boil over medium heat, stirring constantly.
Step 5 – Reduce heat to low and simmer for 2–3 minutes, until slightly thickened. Remove from heat and stir in 2 cups shredded cheddar cheese until fully melted.
Step 6 – Add the cooked pasta and toss to coat evenly. Serve warm and enjoy!
Tips for Success
- Blend the cottage cheese mixture until completely smooth for the creamiest sauce.
- Shred your own cheese when possible since pre-shredded cheese doesn’t melt as smoothly.
- Cook the pasta just until al dente so it doesn’t become too soft after mixing with the sauce.
- If serving later, stir in an additional ½ cup milk to keep the sauce creamy. The pasta will continue to absorb liquid as it sits.
Variations & Substitutions
- Use mozzarella, Monterey Jack, parmesan cheese or Colby Jack cheese for a different flavor profile.
- Add cooked shredded chicken for even more protein.
- Stir in steamed broccoli for a complete one-pot meal.
- Swap the cheddar for a blend of cheeses if that’s what you have on hand.
- Use regular whole milk if protein milk is unavailable, though the overall protein content will be lower.
Storage, Leftovers & Freezer Instructions
- Refrigerator – Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating – Reheat in the microwave or on the stovetop with a splash of milk. Stir frequently until warmed through and creamy again.
- Freezer – This recipe is not ideal for freezing. Dairy-based sauces can separate after thawing, which may affect the texture.
FAQs
The exact amount depends on the brands of pasta and milk used. High-protein pasta, protein milk, cottage cheese, and cheddar cheese all contribute significant protein to each serving.
No. Once blended, the cottage cheese creates a smooth, creamy sauce without a noticeable cottage cheese texture.
Any high protein macaroni pasta works well. Chickpea pasta, lentil pasta, and protein-enriched wheat pasta are all good options.
More Easy Cottage Cheese Recipes
I love that this recipe delivers all the creamy, cheesy comfort of a classic mac and cheese while adding extra protein to help keep everyone satisfied. It’s one of those easy recipes that works for busy weeknights, meal prep lunches, and anytime you’re craving comfort food with a little extra staying power.
If you make this recipe, I’d love to hear what you think! Leave a comment below and let us know how it turned out. Don’t forget to rate the recipe—it helps other readers find family-tested recipes they can trust.
High Protein Mac and Cheese
Ingredients
- 12 oz high-protein pasta
- 1 tbsp cornstarch
- 1½ cups protein milk
- 1 cup cottage cheese
- 2 cups shredded cheddar cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
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Instructions
- Cook 12 oz high-protein pasta according to package directions until al dente. Drain and set aside.
- In a blender, combine 1 tbsp cornstarch, 1½ cups protein milk, and 1 cup cottage cheese. Blend until smooth.
- Pour the blended mixture into the same pot used for the pasta.
- Whisk in 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp paprika.
- Bring to a gentle boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 2–3 minutes, until slightly thickened.
- Remove from heat and stir in 2 cups shredded cheddar cheese until fully melted.
- Add the cooked pasta and toss to coat evenly.
- Serve warm and enjoy!
