High Protein Mac and Cheese Made With Cottage Cheese
Get the creamy comfort of mac and cheese with a high-protein twist! This cottage cheese mac and cheese with aged Gouda is something I came up with for dinner, Jon was bulking in the gym. It’s honestly the perfect side dish for gains, or whatever the kids are saying these days. (p.s. it’s also perfect as a nourishing Thanksgiving side dish!)
How Much Protein is in Cottage Cheese Mac and Cheese?
Thanks to the cottage cheese and aged Gouda, this dish delivers a double dose of protein, 20.9 grams of protein, to keep you full and energized.
The Health Benefits of Cottage Cheese Mac and Cheese
Traditionally made, cultured cottage cheese is packed with highly bioavailable protein and calcium, essential for muscle repair and bone health. Even when you cook cottage cheese, it still retains the bioavailable postbiotics, vitamins, and minerals produced during fermentation.
Aged Gouda is one of my all-time favorite cheeses. It’s a fantastic source of vitamin K2, a highly bioavailable nutrient. Combining vitamin K2 with calcium is the best way to support skeletal strength and cardiovascular health. Together, these ingredients make this mac and cheese a super-nutritious comfort food dish.
Cottage Cheese Mac and Cheese Ingredients and Substitutions
- 16-ounce pasta, cooked: I use regular organic wheat shells, but any bronze cut pasta will work. If you’re looking for even more protein, try this recipe with chickpea pasta.
- 2 cups cottage cheese: I formulated this recipe with homemade 2% low-fat cottage cheese, but any cottage cheese should work. Honestly, full-fat cottage cheese (4%) is best because it makes the pasta creamier.
- 6 ounces aged Gouda: I think aged Gouda is best, but any hard-aged cheese should work.
- 2 ounces shredded Gouda (set aside): Sprinkle in at the last step. You can use any cheese you love instead. Aged Parmesan and aged cheddar both work great.
- 1/2 cup milk: To reduce the fat in the recipe, you can use skim milk instead of whole milk.
- Spices: I use garlic powder, paprika, nutmeg, and black pepper to season this high-protein mac and cheese. You can change up the spices, though! Try some onion powder and cayenne for a spicier version.
Does using cottage cheese in mac and cheese taste good?
It adds a creamy, slightly tangy flavor that balances beautifully with aged gouda. Plus, it melts right into the sauce, so you get all the richness without overwhelming the dish. Trust me, it’s delicious and secretly packed with protein. Your family won’t even guess it’s healthier!
Does cottage cheese melt like other cheese?
Cottage cheese doesn’t melt like traditional cheeses because of its curd structure, but you won’t even notice in my recipe. I blend the cottage cheese and aged gouda until velvety smooth before cooking it with the noodles. This creates a rich, creamy sauce.
Is low-fat or full-fat cottage cheese better?
Full-fat cottage cheese is the way to go for mac and cheese! It gives the sauce a richer, creamier texture that pairs perfectly with the aged gouda. Low-fat cottage cheese can work, but it might not be as silky.
How should I reheat this mac and cheese? How do I keep it creamy?
To keep your mac and cheese creamy when reheating, add a splash of milk or cream to loosen up the sauce, then warm it gently. Use a stovetop over low heat stirring frequently to prevent it from drying out or clumping. If you’re reheating a big batch, covering the dish with foil in the oven at 350°F works well too. Just don’t forget the extra milk to maintain the creamy texture.
High Protein Cottage Cheese Mac and Cheese with Aged Gouda
You must try my creamy cottage cheese mac and cheese with aged gouda. It packs 20.9g of protein per serving and is a nourishing, delicious side dish for Thanksgiving or any meal.
- Prep: 15 minutes
- Cook: 15 minutes
- Total Time: 30 minutes
Ingredients
- 16 ounces pasta
- 2 cups cottage cheese
- 6 ounces aged gouda (cubed)
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon nutmeg
- Salt (to taste)
- 2 ounces shredded gouda (set aside)
Instructions
- Cook the pasta in salted water according to the directions on the package. I suggest every so slightly under-cooking the pasta. When the pasta is finished, drain in a colander and rinse with cool water.
- While the pasta cooks, combine the cottage cheese, aged gouda (cubed), milk, and spices in a blender. Blend until completely smooth. (take a little taste of the sauce at this point and add salt to taste)
- Pour the blended cheese sauce into a large pot and heat over medium with continuous stirring until it bubbles. (about 5 minutes)
- Once it’s bubbly add in the pasta and stir to combine. Cook over low for about 10 minutes with continuous stirring.
- Add in the 2 ounces of shredded gouda and stir to combine.
- Serve warm as a side dish, or with grilled chicken as a pasta main dish.
Solid recipe, made with smoked gouda. I made it with an 8 oz box of chickpea pasta and added some sauteed vegetables. It was more than enough for the sauce (no need to add more). Only thing is the sauce was a little bit of the thinner side. Perhaps, some flour could be added?
This recipe was easier than I thought it might be and oh! So yummy! Kids and adults alike loved the creamy, cheesy goodness. This will be one we do again!
Thank you for leaving a review! I’m glad you and the kids loved the mac and cheese. It’s such a fun way for kids to eat more protein!