Go Back

Cottage Cheese Mac and Cheese Protein Prep - A Creamy, High-Protein Make-Ahead Meal

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Whole wheat or high-protein elbow macaroni (12 ounces) – holds sauce well and adds fiber.
  • Low-fat cottage cheese (2 cups) – the protein powerhouse.
  • Plain Greek yogurt (1/2 cup) – extra creaminess and tang.
  • Shredded sharp cheddar cheese (1 1/2 cups, divided) – bold cheese flavor.
  • Parmesan cheese (1/4 cup, grated) – savory boost.
  • Unsweetened milk (1/2–3/4 cup, dairy or unsweetened almond) – to adjust sauce consistency.
  • Dijon mustard (1 teaspoon) – subtle sharpness.
  • Garlic powder (1 teaspoon) – simple savory note.
  • Onion powder (1 teaspoon) – depth without chopping.
  • Smoked paprika (1/2 teaspoon) – gentle smokiness.
  • Salt and black pepper – to taste.
  • Olive oil spray or butter – for the baking dish.
  • Optional toppers: whole wheat panko, crushed crackers, or extra paprika.

Method
 

  1. Preheat and prep. Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil spray or a thin smear of butter.
  2. Cook the pasta. Boil the macaroni in salted water until just shy of al dente, 1–2 minutes less than the package says. Drain and set aside. Slightly undercooked pasta finishes in the oven without turning mushy.
  3. Blend the sauce. In a blender or food processor, add cottage cheese, Greek yogurt, 1 cup shredded cheddar, Parmesan, 1/2 cup milk, Dijon, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Blend until completely smooth. If it’s too thick, blend in more milk, a splash at a time.
  4. Taste and adjust. Dip a spoon in and adjust salt, pepper, or mustard. The sauce should taste slightly salty and cheesy; the pasta will mellow it out.
  5. Combine. In a large bowl, toss the drained pasta with the blended sauce until every piece is coated.
  6. Assemble. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar on top. If using, add a light layer of panko for crunch.
  7. Bake. Bake for 18–22 minutes, until the edges bubble and the top lightly browns. For extra color, broil for 1–2 minutes at the end, watching closely.
  8. Rest and serve. Let it sit for 5–10 minutes so the sauce sets slightly. Scoop and enjoy now, or portion for meal prep.