High-Protein Mac and Cheese
Creamy, cheesy, and surprisingly protein-packed, this High-Protein Mac and Cheese delivers a shocking 33 grams of protein per serving. High-protein noodles are tossed in a rich, cottage cheese–based sauce for a cozy, budget-friendly comfort meal the whole family will gobble up.
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
Storage Directions: This 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.
- 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.
Nutrition
Serving: 1/6 of the recipeCalories: 470kcalCarbohydrates: 54gProtein: 33gFat: 17gFiber: 7g
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