Name: Ultra-High Protein Mac and Cheese
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 6 oz high-protein chickpea pasta (or other protein pasta); 1 cup 2% cottage cheese; 1/2 cup low-fat milk; 1/2 cup shredded reduced-fat sharp cheddar cheese; 1/4 cup grated Parmesan cheese; 2 tbsp plain nonfat Greek yogurt; 1 tbsp cornstarch; 1/2 tsp Dijon mustard; 1/2 tsp garlic powder; 1/4 tsp smoked paprika; 1/4 tsp black pepper; 1/4 tsp kosher salt; 1/2 cup cooked shredded chicken breast (optional, for extra protein); 2 tbsp chopped chives or scallions (for garnish)

Ultra-High Protein Mac and Cheese

miradu

This high-protein, lower-fat mac and cheese delivers classic creamy comfort while packing a serious protein punch—thanks to the combination of high-protein pasta, cottage cheese, Greek yogurt, and a touch of chicken. Inspired by Claire Saffitz’s focus on polished technique, you’ll blend the sauce for ultra-smoothness and bake for a golden, bubbling finish. The result: a grown-up, muscle-friendly twist on a childhood favorite, perfect for a cool San Francisco evening.

Ingredients

Instructions

Preheat your oven to 400°F (200°C). Grease a small baking dish (about 1.5 qt).
Cook chickpea pasta in salted boiling water for 1 minute less than package instructions; drain and set aside.
In a blender, combine cottage cheese, milk, Greek yogurt, cornstarch, Dijon mustard, garlic powder, smoked paprika, black pepper, and salt. Blend until completely smooth.
Pour blended sauce into a saucepan over medium heat. Stir continuously until it thickens and just begins to bubble, about 3-5 minutes.
Remove from heat. Stir in cheddar and Parmesan until melted. If using, fold in shredded chicken.
Mix sauce with drained pasta. Transfer to prepared baking dish. Top with a sprinkle of extra cheddar if desired.
Bake 10-12 minutes, until bubbly and lightly golden. Remove from oven and let stand 5 minutes.
Garnish with chopped chives or scallions before serving.