High Protein Baked Mac and Cheese
Protein-packed baked mac and cheese with a golden broiled top and over 40 grams of protein per serving in every bite. The sauce is built from blended cottage cheese and Greek yogurt which makes it rich and velvety without the heaviness of a full cream base. It's meal prep friendly, endlessly satisfying, and tastes nothing like a healthy swap.
Ingredients
- 1 lb 450g elbow macaroni or chickpea pasta
- 1 cup cottage cheese
- 3/4 cup plain Greek yogurt
- 1/2 cup whole milk warmed
- 1 tbsp cornstarch
- 1 tbsp minced garlic
- 2 tsp smoked paprika
- 1 1/2 tsp dry mustard powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- pinch of nutmeg
- pinch of cayenne
- 1 1/2 cups sharp cheddar freshly grated
- 1/2 cup Parmesan freshly grated
- 1 1/2 cups shredded Colby jack or mozzarella
- 1/4 cup panko breadcrumbs
- olive oil spray
Instructions
- Bring a large pot of salted water to a boil and cook the pasta one to two minutes under the package time. Drain but don't rinse.
- Blend the cottage cheese, Greek yogurt, warmed milk, cornstarch, garlic, smoked paprika, mustard powder, black pepper, salt, nutmeg, and cayenne until completely smooth.
- Pour the blended mixture into a saucepan over medium heat and stir continuously for 3 to 5 minutes until thickened. Reduce to low and stir in the cheddar and Parmesan a handful at a time until the sauce is completely smooth.
- Preheat the oven to 400°F (200°C) and grease an 8x8 inch baking dish. Stir the drained pasta into the sauce until fully coated, then pour into the baking dish and smooth out evenly.
- Top with the shredded Colby jack or mozzarella, scatter the panko breadcrumbs evenly over the top, and spray lightly with olive oil.
- Bake uncovered for 15 to 20 minutes until bubbling, then broil for 2 to 3 minutes until the top is golden and crisp. Rest for 5 minutes before serving.
Notes
- Always grate your own cheese. Pre-shredded cheese contains anti-caking coatings that prevent it from melting smoothly, and freshly grated cheese is what gives the sauce that glossy, velvety finish.
- Blend the cottage cheese completely smooth before adding it to the pan. Two minutes in the blender transforms it into a seamless base that melts right into the sauce and tastes indistinguishable from a full fat cream sauce.
- Cook the pasta one to two minutes under al dente. It finishes cooking in the oven and pulling it early is what keeps it firm and perfectly coated in the finished dish.
- For extra protein, stir shredded rotisserie chicken through the pasta before baking. It adds lean protein without changing the flavor and turns the whole thing into a complete meal.