Healthy High Protein Baked Mac and Cheese
This creamy and satisfying baked mac and cheese uses chickpea pasta and Greek yogurt for a high protein twist on a classic comfort food.
Ingredients
Pasta and Dairy Ingredients
- 8 oz chickpea pasta (penne, shells, or elbows work well)
- 1 cup Greek yogurt (plain) adds creaminess and tang
- 1 cup cottage cheese helps thicken the sauce and boosts protein
- 1 cup shredded cheese (cheddar or your choice) sharp cheddar melts and flavors well
- 1/2 cup milk any milk (dairy or unsweetened plant milk)
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Optional Crunchy Topping
- 1/2 cup breadcrumbs mixed with 1 tablespoon of melted butter or olive oil
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a medium baking dish.
- Cook the chickpea pasta according to package instructions until al dente, then drain well and set aside.
- In a large bowl, combine Greek yogurt, cottage cheese, shredded cheese, milk, garlic powder, onion powder, salt, and pepper. Stir until mostly smooth.
- Add the cooked pasta to the cheese mixture and fold gently to coat.
Baking
- Transfer everything to the prepared baking dish and sprinkle the breadcrumb mixture evenly on top if using.
- Bake for 25-30 minutes, until the center is heated through and the top is golden and bubbly.
- Remove from the oven and let cool for 5–10 minutes before serving.
Notes
Serve with a fresh salad or vegetables for balance. Great for meal prep and can be made ahead and baked later. Optional toppings can be adjusted as per preference.