The sauce is rich and incredibly satisfying, while a boost of protein makes it a more balanced meal. Add some broccoli for extra veggies, and you’ve got a complete, family-friendly dish that reheats beautifully and is perfect for meal prep.
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Why You’ll Love This High Protein Mac and Cheese
- 29g of protein per serving — and lighter in calories than traditional mac and cheese.
- Creamy — but without the butter.
- Meal-prep friendly — reheats well.
- Ready in about 25 minutes — start to finish.
Tips for the Best High Protein Mac and Cheese
- Blend the sauce well. A few extra seconds in the blender make the difference between a grainy sauce and a silky one — don’t rush this step.
- Save that pasta water. The starch helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
- Cut broccoli small. Small florets cook faster and distribute more evenly through the pasta, so every bite gets some.
- Reheat low and slow. Microwave in short bursts with a splash of milk to bring the sauce back to life.
- Make it your own. Swap broccoli for peas, spinach, or roasted cauliflower depending on what’s in the fridge.
FAQs
For 6 servings, each serving contains 29g of protein.
Spinach, peas, cauliflower, and roasted zucchini all work well here. Stir leafy greens like spinach in at the end so they wilt gently.
Definitely. This mac and cheese stores well in an airtight container in the fridge for up to 4 days. Reheat in a pan over medium-low heat or in the microwave in short bursts, with a splash of milk to bring the sauce back to its creamy texture.
Yes! This mac and cheese freezes well. Portion it into airtight containers or freezer bags, freeze for up to 2–3 months, and thaw in the fridge before reheating with a splash of milk to bring the sauce back to its creamy texture.
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High Protein Mac and Cheese
Equipment
Ingredients
For the pasta:
- 14.5oz (411g) protein macaroni
- 1 tablespoon salt
For the sauce:
- 2 cups broccoli florets cut small
- 1 cup ricotta
- 1 cup cottage cheese any fat %
- 1 cup milk
- 1/2 cup reserved pasta water
- 1 cup shredded cheese a mix of mozzarella and cheddar works great
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 3/4 teaspoon salt plus more to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the protein macaroni according to package directions. Before draining, reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- In a separate pot of boiling water, add the broccoli florets and cook for 4-6 minutes, until bright green and just tender when pierced with a fork. Drain and set aside.
- In a blender, combine the ricotta, cottage cheese, milk, reserved pasta water, garlic powder, paprika, and salt. Blend until completely smooth.
- Pour the blended sauce into a saucepan and heat over medium-low. Stir in the shredded cheese and cook until melted and creamy.
- Add the cooked macaroni and broccoli to the cheese sauce. Stir until everything is evenly coated.
- Taste and adjust seasoning with additional salt if needed. Serve warm.