High Protein Mac and Cheese (with Cottage Cheese)
This easy macaroni and cheese recipe will be loved by toddlers, kids, and grown ups alike. High Protein Mac and Cheese is made from just a 4 ingredient cottage cheese blender sauce. The cottage cheese gives the sauce that creamy texture and protein boost. Plus, you can easily add veggies into the sauce or stirred into the pasta if you’d like. Great for a quick lunch or dinner!
Kids in the Kitchen:
- Measure: Kids can help scoop the cottage cheese into a measuring cup or measure shredded cheese.
- Blend: Teach your child to carefully add ingredients into the blender container. Kids love buttons, so also show them how to correctly and safely use the blender once the top is on securely.
- Mix: Kids can help pour the sauce into the drained pasta then stir them together. If the pot is hot, help kids stay away from the hot edge by holding the spoon with them.
Tips and Subs for making High Protein Mac and Cheese:
- Gluten free: You can use any kind of pasta you want in this recipe, including gluten-free, bean-based, or whole wheat. Just be sure to cook according to the package instructions.
- Cottage Cheese: I use Good Culture low-fat cottage cheese in this recipe. However, most cottage cheese brand will work the same way. Be sure to drain off any excess liquid from the top of the cottage cheese container before measuring.
- Add veggies?: There are many ways to add some veggies to this Mac and cheese recipe. Stir some frozen peas with the cheese sauce or add some small broccoli florets to the pasta while it boils. For a more hidden veggie, blend cooked carrots, cauliflower, or sweet potato into the cheese sauce. You could also easily stir in pumpkin or squash puree into the sauce.
- Make ahead? This recipe is best served right after making. However, you can refrigerate leftovers for 3 to 4 days and reheat as needed. The sauce will not be as creamy after refrigerating.
High Protein Mac and Cheese
Made with easy 4-ingredient cottage cheese sauce
Ingredients
- 1/2 pound (8 oz) small shaped pasta, such as elbows
- 1 tbsp butter
- 1 cup cottage cheese
- 1/2 cup milk (any kind)
- 1 1/2 cups (6 oz) shredded cheese (I use a Monterey Jack and Cheddar blend)
- salt and pepper, to taste
Instructions
- Cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of the pasta water before draining. Place drained pasta back into the pot.
- Add the butter, cottage cheese, milk, and 1 cup of the shredded cheese into a blender. Blend until smooth.
- Pour the blended cheese sauce over the hot, cooked pasta and stir to combine. Stir in the remaining 1/2 cup of shredded cheese.
- Season with salt and pepper to taste then serve. Stir in a splash of pasta water as needed to loosen the sauce and make it more creamy as it cools and sets.
Notes
Want to make a whole pound of pasta? You can easily double the sauce recipe and make the full pound.
Add veggies to the Mac and cheese by stirring frozen peas into the pasta after draining. You can also add small broccoli florets to the pasta during the last 2 minutes of boiling.
For blended veggies, add 1/4 to 1/2 cup soft cooked carrot, cauliflower, or sweet potato to the cheese sauce.
Other Cottage Cheese Recipes to Try:
Creamy Veggie-Packed Pasta Sauce
Blender Cottage Cheese Pancakes
Cottage Cheese Blueberry Muffins
Easy Stuffed Shells with Cottage Cheese
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This is a bad recipe. Cheese and milk mixture separated as soon as you poured over the hot pasta.
Hi Georgia, So sorry you had that experience. Hope it was still edible. I’m just curious if you use preshredded cheese or you shredded the cheese because I’m trying to figure out what went wrong in the recipe. Again I’m sorry the recipe was a disappointment. 🙂 Heather