Creamy, cheese, and boasting a shocking 33 grams of protein per serving, this High-Protein Mac and Cheese is truly a stunner. High-protein noodles are coated in a rich, cottage cheese-based sauce for a budget-friendly, high-protein meal that’s guaranteed to be a hit with the whole family.
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Table of Contents
For more cottage cheese-infused high-protein recipes, check out my cottage cheese pancakes. scrambled eggs with cottage cheese, and cottage cheese egg muffins.
At A Glance: High-Protein Mac and Cheese
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Serving: 6 servings
- Nutrition (Per Serving): 470 calories, 33 grams of protein, 7 grams of fiber, and 54 grams of carbohydrates
- What it Tastes Like: Creamy, cheesy, savory, and comforting—just like a classic bowl of mac and cheese, but with a healthier, high-protein twist.
- Why You'll Love It: Enjoy your comfort food while chipping away at your daily protein goals. Win-win!
Among my friends, I'm known as the mac and cheese girlie. It's something I've never grown out of—I'm almost always down for a bowl, whether it's made with white cheddar or Gouda, loaded with Tuna or taco fixings, lightened-up, or even a nostalgic batch of Kraft Dinner in the Instant Pot.
Safe to say, these cravings aren’t going anywhere anytime soon. So naturally, I set out to create a version I truly love and one that helps me chip away at my ambitious daily protein goals.
Enter this high-protein mac and cheese recipe. Cottage cheese adds impressive protein to a classic cheese sauce base of milk and shredded cheddar, while high-protein Brami or chickpea noodles simmer in bone broth for extra savory flavor and complete protein. Clocking in at 33 grams of protein per serving, this stunner is one I’m happy to enjoy any day of the week—and one the whole family loves digging into, too. 🫶
Why You'll Love This High-Protein Mac and Cheese Recipe
- Creamy, cheesy, and truly comforting. This tastes like real-deal mac and cheese, with a rich, velvety sauce that delivers on flavor and texture.
- Packed with protein without the weird stuff. Thanks to cottage cheese, cheddar cheese, high-protein pasta, and bone broth, each serving clocks in at a shocking 33 grams of protein—no chalky protein powders required.
- Family-friendly and weeknight-approved. It tastes classic, is easy to prep, and is a hit with kids and adults alike, making it an easy win for busy nights.
- Flexible to fit your goals. Keep it lighter, adjust the cheese, make it extra indulgent, or swap ingredients to fit gluten-free or vegetarian needs without sacrificing flavor.
Ingredients and Substitutions
High-Protein Macaroni — Chickpea pasta or Brami brand noodles add extra protein and fiber. Can't find macaroni? You can use any small pasta. Regular (semolina-based) pasta works in a pinch, but the protein count will be lower.
Cottage Cheese — The secret to this high-protein cheese sauce. Full-fat cottage cheese gives the creamiest texture, but low-fat works too. Be sure to blend it until completely smooth.
Chicken Bone Broth or Water — Bone broth adds savory flavor and extra protein while keeping the noodles moist as they cook. You can use homemade (recipe hopefully coming soon), store-bought, a mix of broth and water, or just water if needed. Can't find chicken bone broth? You can also use turkey.
Shredded Sharp Cheddar Cheese — Sharp cheddar gives the best flavor payoff, but white cheddar works just as well. Freshly shred it for the creamiest sauce.
Milk — I typically use 2% or whole milk for a creamy but balanced cheese sauce. Filtered milk (like Fairlife) works great here for an extra protein boost.
Half-and-Half (optional) — Just 2 tablespoons adds a richer, more indulgent finish. You can also use heavy cream if that’s what you have on hand.
Salt — Enhances the cheesy flavor. Adjust to taste, especially if your bone broth is already well seasoned.
Onion Powder & Garlic Powder — These add savory depth without overpowering the cheese. Feel free to adjust slightly based on preference.
Grated Parmesan Cheese — Adds salty, umami-rich flavor to balance the sauce. Freshly grated is best for smooth melting.
Nutritional Yeast — Boosts the cheesy flavor without adding extra fat. If you prefer a more decadent sauce, swap it with an additional ¼ cup of shredded cheddar cheese.
All-Purpose Flour — Helps thicken the sauce. For a slightly thinner consistency, use just 2 tablespoons. A 1:1 gluten-free flour works well for a gluten-free option.
How to Make High-Protein Mac and Cheese
This high-protein mac and cheese comes together quickly and easily. Grab your blender and a single pot, and let’s make my favorite creamy, protein-packed comfort food.
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Add all the sauce ingredients to a blender in the order listed.
Step 2: Blend until smooth and creamy, scraping down the sides of the blender as needed.
Step 3: Cook the pasta in the bone broth and/or water according to the package directions. Strain the pasta, reserving the cooking liquid, and set the noodles aside.
Step 4: Combine the creamy cheese mixture and pasta cooking liquid in the pot. Bring to a simmer over medium heat for 3-5 minutes, or until bubbling and thickened.
Step 5: Remove the pot from the heat and gently stir in the noodles until combined. Enjoy hot!
Recipe Variations
This high-protein mac and cheese is easy to customize based on what you’re craving or what you have on hand. A few ideas to get you started:
- Switch Up the Cheese — Swap in gruyère, smoked gouda, Colby Jack, Fontina, or Monterey Jack to match your flavor preferences.
- Make It Three Cheese — Use ½ cup shredded sharp cheddar, ½ cup shredded white cheddar, and 3 tablespoons of grated parmesan for a more complex, extra-cheesy finish.
- Add Extra Protein — Fold in a drained, flaked can of tuna, 1 cup of cubed or shredded rotisserie chicken or turkey breast, or a generous scoop of browned ground beef for an even heartier meal.
- Bake It — Transfer the mac and cheese to a small baking dish sprayed with nonstick spray, sprinkle with a handful of shredded cheddar, and broil on high for 2–4 minutes (depending on your broiler) until golden, bubbly, and melty.
Chelsea's Recipe Pro-Tips
- Use high-protein pasta and bone broth for the biggest protein boost. Chickpea or Brami-style noodles paired with chicken bone broth add extra protein and fiber, helping this mac and cheese deliver 33 grams of protein per serving.
- Make it extra creamy and indulgent, if desired. Blend in 2 tablespoons of half-and-half or heavy cream, and swap the nutritional yeast for an additional ¼ cup of shredded cheese for an ultra-rich finish.
- Stir the noodles frequently as they cook. High-protein pasta is more prone to sticking, so regular stirring prevents clumping or scorching on the bottom of the pot.
- Always reserve the pasta cooking liquid. That leftover bone broth or water contains starch (and extra protein if using bone broth), which helps thin and enrich the cheese sauce while keeping it smooth and cohesive.
- Fresh-grate your cheese for the creamiest melt. Pre-shredded cheese contains anti-caking agents that can interfere with a smooth sauce, while freshly grated cheese blends in beautifully.
- Adjust the sauce thickness to your liking. For a slightly thinner sauce, use just 2 tablespoons of flour or stir in more milk at the end of the simmering time. For a thicker sauce, add an extra handful of cheese.
- Keep the heat gentle when thickening the sauce. Stir regularly and lower the heat if needed to prevent boiling or scorching, and remove the pan from the heat before adding the noodles.
- Season to taste. Different brands of bone broth will have different seasoning levels. Taste your broth before adding it to the pot. If it is salty, use only ⅛ teaspoon of salt in the sauce and add more to taste before serving.
Serving Suggestions
Serve this high-protein mac and cheese on its own for a cozy, satisfying meal, or pair it with air fryer veggies or roasted broccoli for a more balanced dinner. It’s also great topped with extra protein like rotisserie or BBQ chicken, tuna, or ground turkey, or enjoyed as a hearty side alongside grilled chicken, burgers, or chicken meatloaf.
Storage Directions
The mac and cheese is best enjoyed fresh, but leftovers can be stored using the methods below if needed:
- Refrigerating: Store leftovers in an airtight container for up to 3 days.
- Freezing: Once cooled, transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the pasta gently in a saucepan over low heat, or in the microwave on a low power setting, until warmed through. It's normal for the sauce to thicken during storage — add a splash of milk or half-and-half to loosen it, if needed.
High-Protein Mac and Cheese FAQs
Mac and cheese pairs well with a variety of proteins, including rotisserie chicken, ground turkey or beef, canned tuna, ham, or even shredded turkey breast. For vegetarian options, beans, lentils, or extra cheese work well—and in this recipe, the cottage cheese, high-protein pasta, and bone broth already provide a substantial protein boost.
Traditional mac and cheese contains some protein from the cheese, milk, and pasta, but it’s usually fairly modest. This high-protein mac and cheese is designed to be more filling and balanced, delivering 33 grams of protein per serving thanks to cottage cheese, cheddar cheese, high-protein pasta, and bone broth.
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More High-Protein Recipes
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Recipe Card
High-Protein Mac and Cheese
Ingredients
- ½ cup milk such as 2% or whole; plus more as needed
- 2 tablespoons half-and-half optional for an extra creamy finish
- 1 ¼ cup cottage cheese I use 4%
- ¼ tsp salt
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 pinch paprika
- 2 tablespoons grated parmesan cheese
- 1 cup shredded sharp cheddar cheese or shredded white cheddar
- 1 tablespoon nutritional yeast or an additional ¼ cup cheddar cheese
- 3 tablespoons all-purpose flour
- 8 ounces high-protein macaroni such as Brami or chickpea pasta
- 2 cups chicken bone broth or lightly salted water or a mix of the two; can also use turkey bone broth
Instructions
- Add the milk, half-and-half (if using), cottage cheese, salt, onion powder, garlic powder, paprika (if using), parmesan cheese, cheddar cheese, nutritional yeast (if using), and flour to a blender or food processor and blend until smooth. Set aside
- Bring the macaroni and bone broth (and/or water) to a boil in a saucepan over medium-high heat, stirring well. Reduce the heat to medium-low and simmer for the time directed on the package, stirring occasionally to prevent the pasta from sticking to the bottom of the pot, or until the noodles are tender. Remove the pot from the heat and transfer the noodles to a bowl using a slotted spoon. Set the noodles aside
- Add the pot with the reserved cooking liquid back to the heat. Stir in the blended cheese sauce until well combined. Heat over medium heat, stirring regularly, for 3-5 minutes until bubbly and thickened. Stir in additional milk by the tablespoon as needed to achieve your desired sauce consistency.
- Remove the pot from the heat and gently stir in the drained noodles until well combined. Enjoy hot!
Notes
- Refrigerating: Store leftovers in an airtight container for up to 3 days.
- Freezing: Once cooled, transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the pasta gently in a saucepan over low heat, or in the microwave on a low power setting, until warmed through. It's normal for the sauce to thicken during storage — add a splash of milk or half-and-half to loosen it, if needed.
- Use high-protein pasta and bone broth for the biggest protein boost. Chickpea or Brami-style noodles paired with chicken bone broth add extra protein and fiber, helping this mac and cheese deliver 33 grams of protein per serving.
- Stir the noodles frequently as they cook. High-protein pasta is more prone to sticking, so regular stirring prevents clumping or scorching on the bottom of the pot.
- Make it extra creamy and indulgent, if desired. Blend in 2 tablespoons of half-and-half or heavy cream, and swap the nutritional yeast for an additional ¼ cup of shredded cheese for an ultra-rich finish.
- Always reserve the pasta cooking liquid. That leftover bone broth or water contains starch (and extra protein if using bone broth), which helps thin and enrich the cheese sauce while keeping it smooth and cohesive.
- Fresh-grate your cheese for the creamiest melt. Pre-shredded cheese contains anti-caking agents that can interfere with a smooth sauce, while freshly grated cheese blends in beautifully.
- Adjust the sauce thickness to your liking. For a slightly thinner sauce, use just 2 tablespoons of flour or stir in more milk at the end of the simmering time. For a thicker sauce, add an extra handful of cheese.
- Keep the heat gentle when thickening the sauce. Stir regularly and lower the heat if needed to prevent boiling or scorching, and remove the pan from the heat before adding the noodles.
- Season to taste. Different brands of bone broth will have different seasoning levels. Taste your broth before adding it to the pot. If it is salty, use only ⅛ teaspoon of salt in the sauce and add more to taste before serving.
