High-Protein Mac and Cheese with Cottage Cheese
This High Protein Mac and Cheese with Cottage Cheese is a flavorful twist on the classic. Made with creamy cottage cheese, onion, yellow zucchini, garlic, and chickpea pasta, it creates a rich, cheesy sauce that’s hard to resist. Blended smooth, the cottage cheese adds protein, with each serving offering about 24 grams—comfort food at its best!
This High Protein Mac and Cheese with Cottage Cheese is the ultimate twist on classic comfort food. With a rich, cheesy sauce made from creamy cottage cheese, onion, yellow zucchini, and garlic cloves, this homemade mac packs a flavor punch that leaves boxed versions behind. You’ll love how the simple ingredients come together to create a dish that’s as satisfying as it is flavorful.
Even if cottage cheese isn’t your usual go-to, blending it into a smooth sauce makes this recipe a game-changer, especially when paired with chickpea pasta. The result is a high-protein mac and cheese that not only satisfies cravings but aligns perfectly with your protein goals—each serving has around 24 grams of protein. This dish has quickly become a go-to in my kitchen, offering all the comfort you expect from mac and cheese with the added bonus of easy, wholesome ingredients. Perfect for weeknight dinners or a quick, nourishing meal!
Why You’ll Love This Quick Macaroni and Cheese Recipe
- Rich and creamy sauce: Made with blended cottage cheese, garlic, and zucchini for a smooth, cheesy texture.
- High-protein twist: Chickpea pasta and cottage cheese pack in about 24 grams of protein per serving.
- Simple ingredients: Easy-to-find staples like onion, zucchini, and cottage cheese make it a breeze.
- Perfect comfort food: A satisfying, flavorful mac and cheese that’s ideal for weeknight meals.
Ingredients & Substitutions
Here is everything you need to make my easy high protein cottage cheese macaroni:
Elbow Macaroni: Chickpea elbow macaroni has the highest amount of protein. But you can use any elbow pasta that suits your taste and dietary needs.
White Onion: Use red onion instead of white onion for a slightly sweeter flavor. You can also substitute with onion powder.
Yellow Zucchini: You can also use yellow squash for a similar taste and texture. Green zucchini can also be used but may affect the color.
Fresh Garlic Cloves: Substitute garlic with garlic powder if fresh garlic is unavailable.
Light Olive Oil: You can swap light olive oil with avocado oil for a different healthy fat option.
Cottage Cheese: You can use any cottage cheese, including low-fat or non-fat and large or small curd. Replace cottage cheese with ricotta cheese for a creamier texture.
Shredded Cheese: Any shreddable block of cheese will work. My favorites are white cheddar cheese, sharp cheddar cheese, and colby jack cheese. I don’t recommend using pre-shredded cheese because it may be coated in cellulose and won’t melt down as smooth. Use a dairy-free shredded cheese alternative to make the recipe vegan.
Butter: You can use any type of butter, omit it, or substitute it with ghee for a lactose-free option.
Almond Milk: Any type of milk will work, including whole milk and skim milk, depending on your dietary preference. For a nut-free alternative, replace almond milk with oat milk.
Cream Cheese: Use Greek yogurt or sour cream instead of cream cheese for a tangier flavor.
Paprika: Swap paprika with smoked paprika for a smokier taste.
How to Make My High-Protein Mac and Cheese with Cottage Cheese Recipe
Here are easy, detailed, step-by-step instructions for making the best-tasting simple recipe for healthy macaroni and cheese. The ingredients are also repeated in the recipe card at the bottom of this blog post.
Step 1: Cook the Pasta
Bring a large pot of lightly salted water to a boil. Add the chickpea elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
Step 2: Prepare the Vegetables
While the pasta is cooking, finely chop the white onion, yellow zucchini, and garlic. In a large skillet, heat the light olive oil over medium heat. Add the chopped onion, zucchini, and garlic. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
Step 3: Make the Cheese Sauce
In a blender or food processor, combine cottage cheese, shredded cheese, butter, almond milk, cream cheese, paprika, salt, black pepper, and sauteed vegetables. Blend for several minutes until smooth and creamy. Pour the cottage cheese mixture into pot with the pasta. Stir until the pasta is evenly coated with the cheese sauce.
Helpful Recipe Notes
Veggies: Sauteeing the onion, zucchini and garlic first makes them the easiest to digest and infuses them with the most flavor. And they’re easy to blend into a creamy sauce.
Pasta: You can use any elbow macaroni, but chickpea elbow macaroni provides the highest amount of protein. 2 cups of various types of dry pasta will not produce the same volume of cooked pasta. Pour enough sauce in proportion to your amount of cooked pasta. You may have leftover sauce.
Sauce Consistency: The sauce may appear thin when you first mix it in with the cooked and drained pasta. For best results, cover the pot and allow it to sit for 15-30 minutes so the pasta can soak in the sauce. Adjust the salt to taste. If it becomes too thick, you can add a splash of milk.
Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Serving Suggestions for Creamy Mac n Cheese
- Green Salad: Pair with a fresh green salad tossed with a light vinaigrette for a balanced meal.
- Roasted Vegetables: Serve alongside roasted vegetables like broccoli, Brussels sprouts, or carrots for added nutrients and flavor.
- Grilled Chicken: Add slices of grilled chicken breast on top for extra protein.
- Tomato Soup: Complement the creamy mac and cheese with a warm bowl of tomato soup.
- Garlic Bread: Serve with a side of garlic bread for a comforting, hearty addition.
- Sautéed Greens: Enjoy with a side of sautéed spinach or kale for a boost of vitamins and minerals.
- Fresh Herbs: Garnish with freshly chopped herbs like parsley, chives, or basil for a burst of freshness.
- Hot Sauce: Drizzle with your favorite hot sauce for a spicy kick.
- Fruit Salad: Balance the richness with a light and refreshing fruit salad.
- Grated Parmesan: Sprinkle some grated Parmesan cheese on top for an extra cheesy touch.
Do you love cooking with cottage cheese? Check out more of my easy and nutritious cottage cheese sauce recipes:
High-Protein Mac and Cheese with Cottage Cheese
Ingredients
- 2 cups chickpea elbow macaroni
- 1/2 white onion
- 1 yellow zucchini
- 3 cloves garlic
- 1 tablespoon light olive oil
Cheese Sauce:
- 2/3 cup cottage cheese
- 2 cups shredded cheese
- 2 tablespoons butter
- 1 cup almond milk
- 2 ounces cream cheese
- 1/2 teaspoon paprika
- 1 teaspoon salt
Instructions
- Bring a large pot of lightly salted water to a boil. Add the chickpea elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- While the pasta is cooking, finely chop the white onion, yellow zucchini, and garlic. In a large skillet, heat the light olive oil over medium heat. Add the chopped onion, zucchini, and garlic. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
- In a blender or food processor, combine cottage cheese, shredded cheese, butter, almond milk, cream cheese, paprika, salt, black pepper, and sauteed vegetables. Blend for several minutes until smooth and creamy. Pour the cottage cheese mixture into pot with the pasta. Stir until the pasta is evenly coated with the cheese sauce.
Video
This was so good! I loved the flavor. My husband went back for seconds.
Thank you for the review, Brandy! I will take that as a very high compliment that your hubby loved it, too 🙂
My family loved the recipe! I have never seen a yellow zucchini and in your video it looked like yellow summer squash. Maybe it is the area of the country I live in? Anyway, I used yellow squash and it worked! I will be making this again as my children love macaroni and cheese.
Yay…I’m so happy to read this!! Yellow squash and yellow zucchini can both be used. I’m so glad your kids loved it, too 🙂
I love your recipes and especially your videos- no waffling, straight to the point, clear speech and lots of helpful hints.🥰
Thank you so very much.
As there are only two of us is this recipe ok to freeze?
Keep ‘em coming!!👍👏🏼
Hi Sharon, thank you so much for sharing this with me! I appreciate the feedback on my videos 🙂 Yes, you can freeze the mac and cheese.
You’re welcome!
Really lovely recipe!
Thank you, Sharon! I appreciate the review 🙂
So delicious
Thank you, Carly! I appreciate the review 🙂
One of the best Mack and Cheese recipes I’ve ever had!
Hi Emily, I feel so honored! I’m so glad you like it 🙂
My family loved this!
Fantastic, Danny! Thank you for the review 🙂
Veggies in mac and cheese?? I’m a believer! This tasted so good and my kids ate every last bite. I used monterey jack cheese and it was super cheesy.
Yay…I’m so happy to read this!! Thank you for the review, Adelyn.
I’m so excited to share this recipe with you! I love it because it is creamy, delicious, and made with clean ingredients!