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Creamy high protein mac and cheese made with a cottage cheese blender sauce in a white bowl

High Protein Mac and Cheese with Cottage Cheese

Creamy mac and cheese with a smooth blender sauce of cottage cheese, milk, and sharp cheddar, ready in about 20 minutes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients

  • 8 ounces elbow macaroni or protein pasta
  • 1 cup small curd cottage cheese full-fat or 2 percent
  • 1/2 cup milk
  • 1 1/2 cups shredded sharp cheddar cheese shredded from a block
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more for the pasta water
  • 1/4 teaspoon black pepper

Method

  • Cook the pasta in salted water until al dente. Save 1/2 cup of the pasta water, then drain.
  • Blend the cottage cheese, milk, garlic powder, Dijon, paprika, salt, and pepper until completely smooth.
  • Return the pasta to the pot over low heat. Pour in the blended sauce and add the cheddar.
  • Stir for 2 to 3 minutes until the cheese melts and the sauce coats the pasta. Add a splash of pasta water if it is too thick.
  • Serve right away with black pepper on top.

Notes

  • Keep the heat low once the sauce is in the pot so the sauce stays smooth.
  • Leftovers keep 3 to 4 days in the fridge. Reheat on the stove with a splash of milk.
  • The blended sauce can be made up to 2 days ahead.
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