High Protein Cottage Cheese Mac and Cheese

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. This High Protein Cottage Cheese Mac and Cheese is basically comfort food with a muscle-building twist. It feels indulgent, but secretly it is doing good things for your protein totals. If you are into creamy swaps, you might also love this creamy chicken mac and cheese that plays in the same sandbox.

Why This Recipe is Awesome

First off it is honest about what it is: cheesy, cozy, and satisfying. Cottage cheese sneaks in protein without turning things grainy or sad. Chickpea pasta adds fiber and makes this dish feel like a grown up version of childhood dinner.

It cooks fast, blends smooth, and is idiot proof. If you can press a blender button and stir a pot you got this. Also it stores well for meal prep so you can feel smug on busy weeknights. IMO this is comfort food that actually behaves like it cares about your gains.

Ingredients You’ll Need

• 2 cups Dry Chickpea Pasta (or pasta of choice, chickpea has more fiber and protein than traditional pasta)
• 1 2/3 cup Cottage Cheese (I used 4 percent)
• 1/2 cup Skim Milk (or milk of choice this has more protein than plant based)
• 1 Tsp Onion Powder
• 2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 cup Mozzarella
• 2/3 Cup Cheddar Cheese
• 1 tbsp Nutritional Yeast (Optional)

Simple stuff right? Swap cheeses or milk if you want to experiment. For a sweet bite after dinner try pairing leftovers with something fruity like these lemon blueberry cottage cheese protein bites for dessert. Tip Don’t skimp on the cheddar if you want that classic mac vibe.

Step-by-Step Instructions

1. Prepare your pasta according to the package. Drain and set aside. Keep the pot handy for the sauce.
2. Add cottage cheese skim milk onion powder garlic powder salt and pepper to a blender. Blend on high until creamy. Scrape down sides as needed.
3. Pour cottage cheese mixture into a pan on low heat. Warm gently so it does not scorch. Stir frequently.
4. Add mozzarella cheddar cheese and nutritional yeast to the pan. Let the cheeses melt slowly.
5. Stir until smooth and creamy. Keep the heat low to avoid separating the sauce. Important keep stirring.
6. Pour cooked pasta into the pan and stir until evenly coated. Work quickly so the sauce clings to every noodle.
7. Sprinkle more cheese on top as desired. Give it a quick melt if you like a bubbly finish.
8. Serve and enjoy. Plate it up and don’t forget to taste test for salt before you call it done.

Common Mistakes to Avoid

• Thinking low heat is boring so crank up the dial. Nope. High heat kills the creaminess and makes the sauce grainy. Keep it chill.
• Skipping the blender step because you think cottage cheese will mash itself. It will not. Blend it or accept lumpy sauce.
• Adding all the cheese at once on high heat. Melt in stages and stir. Trust me.
• Overcooking chickpea pasta until it resembles glue. Follow the package and aim for al dente.
• Forgetting to taste for salt. Cheese can be shy or salty depending on brand so taste and fix it. Taste before you plate.

Alternatives & Substitutions

• No chickpea pasta Try whole wheat or your fave gluten free pasta. Texture will change but flavor stays cozy.
• Want more protein Use Greek yogurt in place of some of the cottage cheese but reduce the milk a bit so the sauce does not get runny. I like this trick when I need a tangy lift.
• Dairy free swap Try a silken tofu blend plus nutritional yeast and a little miso for depth. It will be different but still delicious.
• Cheese switches Use Monterey Jack for melty stretch or pepper jack for a kick. Parmesan adds umami if you want a mature vibe.
• Want oven baked Crumble extra cheese on top and bake briefly until golden. Just don’t walk away or it will go from melty to molten.

FYI you can also riff on veggies add steamed broccoli or sautéed mushrooms for color and a bit of bite. If you want another savory main with that same comfort factor check out this alternate take on creamy mac creamy chicken mac and cheese that packs its own punch.

FAQ (Frequently Asked Questions)

Q What if my sauce looks grainy after blending will it ever fix itself
A Blend longer and heat gently while stirring it will usually come together. If it still looks off add a splash more milk and stir on low.

Q Can I use regular pasta instead of chickpea pasta
A Sure you can. Regular pasta will work fine but you will lose a bit of the extra protein and fiber advantage.

Q Is cottage cheese safe to blend hot
A I blend it cold then warm the mixture slowly in the pan. Blending hot dairy can change texture so take the safe route.

Q Can I prepare this ahead of time
A Yes make it and refrigerate up to three days. Reheat gently with a splash of milk to revive the creaminess.

Q Is nutritional yeast required
A Not required but it boosts that cheesy umami and keeps things vegetarian friendly. Skip it if you want pure dairy flavor.

Q Can I freeze leftovers
A You can but texture may change a bit. I prefer to refrigerate and reheat gently for best results.

Q How do I make it spicier
A Add crushed red pepper smoked paprika or a bit of hot sauce when you warm the sauce. Go slow you can always add more.

Final Thoughts

This recipe gives you the classic warm hug of mac and cheese while being sneaky about protein. It is fast forgiving and flexible. Pro tip If you want more chew toss in some roasted chicken or crispy bacon for texture contrast. Cooking should be fun not stressful so treat this as a blueprint not a contract. Now go impress someone or yourself with your new culinary swag you earned it.

Conclusion

If you want another variation on this protein packed concept check out this similar recipe for extra inspiration at Protein Cottage Cheese Mac and Cheese – Nourished by Nic. It walks through another way to make this idea sing.

High Protein Cottage Cheese Mac and Cheese

---

• Author: admin
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A creamy and indulgent mac and cheese that’s high in protein, featuring cottage cheese and chickpea pasta for added fiber.

---

Ingredients

Scale 1x2x3x

• 2 cups Dry Chickpea Pasta
• 1 2/3 cup Cottage Cheese (4 percent)
• 1/2 cup Skim Milk (or milk of choice)
• 1 tsp Onion Powder
• 2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 cup Mozzarella
• 2/3 cup Cheddar Cheese
• 1 tbsp Nutritional Yeast (Optional)

---

Instructions

1. Prepare the pasta according to the package instructions. Drain and set aside.
2. Add cottage cheese, skim milk, onion powder, garlic powder, salt, and pepper to a blender. Blend on high until creamy.
3. Pour the cottage cheese mixture into a pan over low heat and warm gently, stirring frequently.
4. Add mozzarella, cheddar cheese, and nutritional yeast to the pan, allowing the cheeses to melt slowly.
5. Stir until smooth and creamy while keeping the heat low.
6. Pour the cooked pasta into the pan and stir until evenly coated.
7. Sprinkle more cheese on top and give it a quick melt if desired.
8. Serve and enjoy, tasting for salt before plating.

Notes

Store in the fridge for up to three days. Reheat gently with a splash of milk to revive creaminess.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 30g
• Cholesterol: 50mg

Keywords: high protein, mac and cheese, comfort food, cottage cheese, chickpea pasta