Description
This protein-packed mac and cheese delivers everything you love about the classic—creamy, cheesy, cozy comfort—while adding a smart nutritional upgrade. By using blended cottage cheese and Greek yogurt, this version stays rich and velvety without a traditional roux and provides about 20 grams of protein per serving. It’s fast, family-friendly, and perfect for busy weeknights when you want comfort that satisfies.
Ingredients
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8 oz (about 2 cups) elbow macaroni or high-protein pasta
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1 cup shredded sharp cheddar cheese
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½ cup full-fat cottage cheese
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½ cup plain Greek yogurt
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¼ cup milk (any kind)
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½ tsp garlic powder
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Salt and black pepper, to taste
Optional add-ins:
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Pinch of smoked paprika
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¼ tsp mustard powder
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Dash of hot sauce
Instructions
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Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain (do not rinse) and return pasta to the warm pot. -
Blend the sauce
In a blender or food processor, combine cottage cheese, Greek yogurt, milk, garlic powder, salt, pepper, and any optional seasonings. Blend until completely smooth. -
Combine and melt
Pour the blended sauce over the warm pasta. Place pot over low heat. Add shredded cheddar and gently stir until cheese melts and sauce thickens, about 2–3 minutes. -
Adjust and serve
Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of milk or reserved pasta water. Serve hot.
Notes
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Blend thoroughly: This ensures a smooth, creamy sauce with no cottage cheese texture.
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Low heat only: High heat can cause dairy to separate.
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Don’t rinse pasta: Starchy pasta helps the sauce cling better.
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Let it rest: Sitting 3–5 minutes off heat thickens the sauce naturally.