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High-Protein Baked Mac and Cheese

A creamy, slightly tangy casserole made with high-protein, lower-fat ingredients, perfect for busy weeknights and family meals.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4 servings

Ingredients

Main ingredients

  • 8 ounces whole wheat macaroni (or other short pasta)
  • 2 cups low-fat cottage cheese use small- or large-curd
  • 1 cup shredded low-fat cheese cheddar or mozzarella
  • 1/2 cup Greek yogurt plain, preferably 2% or nonfat
  • 1/2 cup milk almond milk or cow’s milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Optional toppings

  • breadcrumbs
  • extra shredded cheese
  • chopped fresh herbs (parsley, chives)

Instructions

Preparation

  • Preheat the oven to 350°F (175°C).
  • Cook the macaroni in salted boiling water according to package directions until just al dente (usually 1–2 minutes less than recommended). Drain well.
  • In a large bowl, whisk together the cottage cheese, Greek yogurt, milk, garlic powder, onion powder, salt, and pepper until mostly smooth. If you want a completely creamy sauce, pulse the cottage cheese first in a blender.
  • Add the cooked macaroni to the bowl and toss until every noodle is coated. Taste and adjust seasoning.

Baking

  • Transfer the mixture to a greased 8×8-inch baking dish (or similar). Sprinkle the shredded low-fat cheese on top. If using, scatter breadcrumbs over the cheese for crunch.
  • Bake for 25–30 minutes, until the casserole is bubbling and the top is lightly golden. If you like a deeper crust, broil 1–2 minutes while watching closely.
  • Let cool for 5 minutes before serving so the sauce sets slightly.

Notes

To enhance the creaminess, blend cottage cheese for 10–15 seconds; it will create a silky texture. For gluten-free, use certified gluten-free pasta. Store leftovers properly to maintain freshness.