Can I bake this mac and cheese?

Yes , but add extra milk. Cottage cheese sauce thickens more than flour sauce in the oven because it loses moisture rapidly. Add an extra 1/4 cup of milk to keep it creamy, then bake at 350°F for just 15-20 minutes until bubbly.

How do you reheat healthy mac and cheese?

Low and slow. Microwave at 50% power in 30-second bursts, stirring in between. Add a splash of water to loosen it up. High heat will make the oil separate from the protein, causing a greasy, grainy texture.

What is the best cheese for homemade mac and cheese?

Sharp Cheddar gives the classic flavor we all crave. However, mixing in a good melting cheese like Gruyère or Monterey Jack adds incredible silkiness. A 50/50 mix of Sharp Cheddar and Gruyère is the "gourmet" choice.

Can I use cottage cheese instead of milk in mac and cheese?

Yes , it replaces both the milk and the butter/flour roux found in traditional recipes. It creates a sauce that coats the noodles rather than drowning them in liquid. It is a " Mac and Cheese without flour " hack that works perfectly.

I don't recommend freezing. Dairy-based sauces tend to become grainy when thawed because the ice crystals break the protein structure. It keeps well in the fridge for 3-4 days, though!

High Protein Mac and Cheese (25g Protein Hack)

Name: High Protein Mac and Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 8 oz Elbow Macaroni (Chickpea or Protein Pasta recommended for max protein); 1 cup Cottage Cheese (4% Milkfat, Full Fat); 1 cup Sharp Cheddar Cheese (Freshly grated from the block); 1/4 cup Milk (Any kind); 1/2 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/2 tsp Dry Mustard Powder (Optional, but recommended); 1/4 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Black Pepper

Description

This High Protein Mac and Cheese is the ultimate comfort food hack. By blending cottage cheese with sharp cheddar, we create a rich, creamy sauce without any flour or heavy butter. It’s macro-friendly, vegetarian, and ready in 15 minutes.

Ingredients

Scale

8 oz Elbow Macaroni (Chickpea or Protein Pasta recommended for max protein)
1 cup Cottage Cheese (4% Milkfat, Full Fat)
1 cup Sharp Cheddar Cheese (Freshly grated from the block)
1/4 cup Milk (Any kind)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dry Mustard Powder (Optional, but recommended)
1/4 tsp Paprika
1/2 tsp Salt
1/4 tsp Black Pepper

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Instructions

Cook Pasta: Boil the pasta in salted water according to package directions.
Blend Base: While pasta cooks, add cottage cheese, milk, and spices to a high-speed blender. Blend on HIGH for 1 minute until completely smooth and liquid.
Reserve Water: Important! Before draining, scoop out 1/2 cup of starchy pasta water.
Combine Off Heat: Drain pasta and return to the hot pot. Turn the burner OFF. Pour in the blended sauce and the grated cheddar cheese.
Emulsify: Add a splash of pasta water and stir vigorously. The residual heat will melt the cheddar and create a creamy, glossy sauce. Add more pasta water if needed to loosen the sauce.
Serve: Enjoy immediately!

Notes

Cheese Tip: Use block cheese! Pre-shredded cheese will make the sauce grainy.
Reheating: Reheat gently on 50% power in the microwave with a splash of water to prevent separation.
Protein Count: Using Banza or protein pasta yields ~25g protein. Regular pasta yields ~18g.

Prep Time: 5 mins
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 Bowl
Calories: 320 kcal
Sugar: 2 g
Sodium: 580 mg
Fat: 10 g
Saturated Fat: 6 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 25 g
Cholesterol: 30 mg