Healthy Mac and Cheese Recipe

high-protein healthy mac and cheese made with cottage cheese

This healthy mac and cheese is creamy, high-protein, and ready in 20 minutes — one pot, no oven, no heavy cream. The secret is blended cottage cheese, which delivers 22 grams of protein per serving and the velvety, rich texture of classic mac and cheese.

4.95 from 17 votes

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Prep Time 5

Cook Time 15

Total Time 20

Serving servings

Ingredients

12 oz noodles (elbow pasta), chickpea, whole wheat, regular, gluten-free
1 tablespoon butter
1.5 tablespoon all-purpose, or gluten-free 1:1 flour
½ cup broth, vegetable or chicken
¾ cup low-fat milk, or any milk
½ cup cottage cheese, blended (see instructions)
1 cup cheddar cheese, or low-fat cheddar. I have also made this with ½ gruyere and ½ cheddar, so you can get creative with cheese choice.
¼ teaspoon ground pepper

Instructions

Cook the noodles. Cook according to package directions, drain, and set aside.
Make the simple roux. In a large pot over medium-low heat, melt 1 tablespoon of butter. Add 1 tablespoon of flour and whisk continuously for 4–5 minutes, until a smooth golden-brown roux forms. Don't let it burn.
Blend the cottage cheese. While the roux cooks, blend the cottage cheese in a high-speed blender until completely smooth and creamy. Set aside.
Build the sauce. Slowly whisk the broth into the roux, followed by the milk. Whisk continuously to prevent lumps and bring to a gentle simmer — not a rolling boil — until the sauce thickens slightly.
Add the first round of cheese. Reduce the heat to low. Stir in the blended cottage cheese and half of the shredded cheddar. Whisk until fully melted and smooth.
Add the remaining cheddar. Stir in the rest of the cheddar and continue whisking until the sauce is completely melted and creamy. Season with salt and black pepper to taste.
Combine. Pour the cheese sauce over the cooked noodles and toss until every piece is evenly coated.
Taste and serve. Add more salt if needed and serve immediately.

Notes

Cottage cheese: Ricotta or plain Greek yogurt both work. Blend smooth and add off the heat so the sauce stays creamy.

Pasta: Any short pasta works. Chickpea pasta bumps total protein to about 33g per serving.

Cheese: Grate from a block — pre-shredded cheese makes the sauce grainy

Add cheese off the heat. Cheese added to a boiling sauce breaks and turns grainy.

Storage: Refrigerate in an airtight container for 3-4 days. Don't freeze — cottage cheese sauces separate when thawed.

Reheating: Microwave in 30-second bursts with a splash of milk to loosen the sauce, stirring between each.

Variations: Spicy (cayenne or hot sauce), veggie-loaded (broccoli, spinach, cauliflower), buffalo chicken (shredded chicken + buffalo sauce), or garlic (sauté a minced clove in the butter before the flour).

Nutrition

Course Dinner, Lunch

Cuisine American

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