Did you know you can make high protein mac and cheese as creamy and decadent as any classic rendition? Seriously! This high protein macaroni and cheese recipe is a total crowd-pleaser that can help you reach those macro goals without sacrificing flavor. Top it off with some air fryer frozen chicken wings for even more protein!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
This high protein mac and cheese packs a whopping 44 grams of protein per serving! While it makes a great side dish, it's hearty enough to be enjoyed as a main dish, and the sheer amount of protein helps keep you full. The best part is? No chalky protein powder needed!
The secret ingredient is blended cottage cheese, similar to this creamy cottage cheese rigatoni recipe and this high protein cottage cheese ice cream.
You can easily make this high protein macaroni and cheese gluten-free by using gf pasta. This recipe doesn't call for a roux, so no other substitutions are necessary!
Jump to:
Ingredients & Substitutions
- Macaroni: I recommend using a high-protein macaroni like Barilla Protein+ Elbows or Goodles, but you can use regular macaroni if you prefer.
- Cottage cheese: This is the secret ingredient to high protein macaroni and cheese! If you don't like the texture of the curds, you can blend until smooth - the result tastes almost like a creamy mozzarella sauce!
- Cheese: Sharp cheddar is a must, but a little smoked Gouda, Gruyère, and/or Parmesan (optional) will give it that gourmet flavor.
- Sour Cream: You could substitute this with Greek yogurt or homemade yogurt if you want more protein, or better yet, use half sour cream & half Greek yogurt to maintain a balance of flavor and nutrition.
- Egg: 1 medium egg for extra protein & to help the sauce set.
- Stone-ground mustard: You can also use plain mustard or Dijon mustard.
- Seasonings: Smoked paprika, onion powder, garlic powder, cayenne
- Nutritional yeast: Optional, but nutritional yeast adds protein, cheesiness, and a bit of color.
- To garnish (optional): Fresh chives are my favorite, but you can also garnish with parsley or green onions.
- Not pictured: Pam cooking spray to grease the pan.
How To Make High Protein Mac and Cheese
Step 1: Bring 4-6 quarts of water, lightly salted with 1 teaspoon salt, to a boil. Add elbow pasta and boil for 5-7 minutes until al dente, or as directed by package instructions. Drain and rinse with cold water to prevent overcooking, then set aside.
Step 2: Using an immersion blender or food processor, blend cottage cheese until a smooth, creamy consistency is achieved.
Step 3: Preheat oven to 350°F. In a large mixing bowl, gently fold cottage cheese, sour cream, 1 beaten egg, mustard, nutritional yeast, and seasonings into the macaroni noodles. Then shred cheddar cheese and smoked gouda, and gently fold in.
Step 4: Lightly grease a large baking dish, then transfer mac and cheese, spreading it in an even layer. Top with additional shredded cheddar, gouda, and parmesan cheese and bake for 20-25 minutes. Dust with a pinch of smoked paprika, black pepper, and freshly chopped chives.
Pro Tip: Protein pasta tends to absorb more liquid than traditional pasta. To keep the mac creamy, try to avoid overbaking. You can mix in a splash of milk or reserved pasta water if needed.
FAQs
Yes! I recommend assembling the mac & cheese up to 24 hours in advance, storing it in an air-tight container in the fridge. Let it sit at room temperature for 20-30 minutes before you're ready to bake.
Yes, you can freeze this mac and cheese for up to 2 months, but because it contains cheese, the texture is best when fresh.
Cottage cheese, especially when blended, creates a creamy, thick, high-protein sauce while adding richness and body to the macaroni. This is a more macro-friendly alternative to heavy cream or a roux.
Yes, but the texture will differ slightly. Egg helps stabilize the cheese sauce and gives the mac & cheese a more cohesive texture.
Serving Suggestions
Feel free to take this high protein mac and cheese in another direction! You can experiment with mixing in fresh jalapenos, bacon, BBQ chicken, ground turkey, ground beef, broccoli, cauliflower, and much more!
Try it with smoked pork butt, a drizzle of sriracha aioli, smoked jalapeno poppers, or this smoked corned beef brisket.
Pro Tips
- You may want to boil the pasta 2 minutes shy of al dente since we'll also be baking it. This will help prevent mushy mac and cheese.
- I recommend using blocks of cheese and shredding them yourself rather than buying pre-shredded cheese. Freshly shredded cheese melts better and will result in a creamier texture.
- If you prefer a breadcrumb-like topping on your mac & cheese, you can use crushed pork rinds as a high-protein alternative.
- Optionally, you can broil the mac & cheese for 1-2 minutes after baking to lightly brown the cheese topping.
- Store leftover high protein macaroni and cheese in an airtight container in the refrigerator for up to 4 days.
- To reheat, you can microwave individual portions for 30 seconds at a time until heated through. You can mix in a splash of milk or water to restore creaminess.
More High Protein Recipes You'll Love
Did you make this recipe?
Recipe
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Ingredients
Equipment
Method
- Bring 4-6 quarts of water lightly salted with 1 teaspoon salt to a boil. Add elbow pasta and boil for 5-7 minutes until al dente, or as directed by package instructions. Drain and rinse with cold water to prevent overcooking, then set aside.
- Using an immersion blender or food processor, blend cottage cheese until a smooth, creamy consistency is achieved.
- Preheat oven to 350°F. In a large mixing bowl, gently fold cottage cheese, sour cream, 1 beaten egg, mustard, nutritional yeast, and seasonings into the macaroni noodles. Then shred cheddar cheese and smoked gouda, and gently fold in.
- Lightly grease a large baking dish, then transfer mac and cheese, spreading in an even layer. Top with additional shredded cheddar, gouda, and parmesan cheese and bake for 20-25 minutes. Dust with a pinch of smoked paprika, black pepper, and freshly chopped chives.
Nutrition
Notes
- Protein pasta tends to absorb more liquid than traditional pasta. To keep the mac creamy, try to avoid overbaking. You can mix in a splash of milk or reserved pasta water if needed.
- You may want to boil the pasta 2 minutes shy of al dente since we'll also be baking it. This will help prevent mushy mac and cheese.
- I recommend using blocks of cheese and shredding them yourself rather than buying pre-shredded cheese. Freshly shredded cheese melts better and will result in a creamier texture.
- If you prefer a breadcrumb-like topping on your mac & cheese, you can use crushed pork rinds as a high-protein alternative.
- Optionally, you can broil the mac & cheese for 1-2 minutes after baking to lightly brown the cheese topping.
- Store leftover high protein macaroni and cheese in an airtight container in the refrigerator for up to 4 days.
- To reheat, you can microwave individual portions for 30 seconds at a time until heated through. You can mix in a splash of milk or water to restore creaminess.
Hilda Sterner says
We hope you enjoy this high protein mac and cheese. If you do, we'd love to hear about it!