My Best Protein Mac and Cheese

This high-protein mac and cheese is creamy, dreamy, and made with just 6 simple ingredients. It tastes just like the classic version, but with a healthier twist! Growing up, mac and cheese was a regular on our dinner table, often paired with chicken or fish for a complete meal. But I wondered—what if I could boost the protein in the mac and cheese without sacrificing its delicious flavor and creamy texture? Well, thanks to my new obsession with cottage cheese, I found the perfect solution. Trust me, you won’t even realize this mac and cheese is good for you!

Why I Love This Recipe:

• 30+ grams of protein per serving – The secret is in the sauce! Plus, I’ve included the option to use protein pasta for an extra protein boost.
• Tastes just like the real thing – I’m a mac and cheese connoisseur, so I made sure this recipe is as authentic as possible.
• Quick and easy – Perfect for a busy weeknight when you want something comforting and delicious without a lot of effort.
• Healthy – The pasta offers healthy carbs and fiber, while the sauce provides protein and some fat. I’ve included pairing suggestions to make it a balanced meal.

Ingredients:

• Pasta – I love classic elbow macaroni because it holds the creamy sauce so well, but penne, rigatoni, or even spaghetti work just as well. For extra protein, try Barilla Protein Plus Elbow Pasta (17g of protein per serving).
• Non-fat milk – I use cow’s milk, but almond, coconut, or soy milk are great alternatives. Avoid oat milk, as it’s naturally sweet.
• Cottage cheese – This is the magic ingredient that adds protein and a super creamy texture. Non-fat cottage cheese is my go-to to keep it lighter, but you can use full-fat if you prefer.
• Protein powder – Optional but adds even more protein without altering the taste or texture. Use unflavored protein powder for the best results.
• Cheddar cheese – Shred it yourself for the best melt and flavor.
• Cornstarch – A small amount helps the sauce cling to the pasta perfectly.
• Salt and pepper – To taste. Add these at the end to avoid over-salting.

How to Make Protein Mac and Cheese:

1. Boil the pasta – Cook the pasta according to the package instructions.
2. Make the sauce – In a blender or food processor, combine cottage cheese, milk, cheddar cheese, optional protein powder, and cornstarch. Blend until smooth.
3. Warm the sauce – Pour the sauce into a pot and bring it to a simmer over medium heat, stirring regularly.
4. Combine – Add the cooked pasta back into the pot and stir everything together. If you used protein powder, mix it in at this stage. Adjust the consistency by adding more milk if needed, then season with salt and pepper. Serve and enjoy!

Recipe Tips:

• Taste the sauce first – Cottage cheese is naturally salty, so taste the sauce before adding salt and pepper. You may find you don’t need any additional seasoning.
• Boost the flavor – For extra flavor, try adding garlic salt, onion powder, Italian seasoning, curry powder, or red pepper flakes.
• Add more protein – To make it even heartier, add shredded chicken breast (rotisserie chicken is a great option!), shrimp, or crumbled tofu.
• Sneak in veggies – Add some steamed broccoli, spinach, peas, corn, or even cauliflower rice to make this a more balanced meal.

Storage Instructions:

• To store – Keep leftovers in an airtight container in the fridge for up to 5 days.
• To freeze – Portion out the mac and cheese into shallow containers and freeze for up to 6 months.
• To make ahead – You can prepare the sauce in advance and freeze it in portions. Just thaw it in the fridge overnight when you’re ready to use it.

Frequently Asked Questions:

• Can I make this without dairy?
  Yes! Make a batch of dairy-free cottage cheese for the sauce and use dairy-free milk and cheese alternatives.