With Super Bowl Sunday fresh in my mind (and everyone talking snacks and mac and cheese around the big game), I realllyyyyy had mac and cheese on the brain. I love a classic, traditional mac and cheese and will happily eat it anytime, but I also love finding ways to make my favorite comfort foods a little more balanced when I’m cooking at home.

So I set out to make a healthier, protein-boosted version that still hits that creamy, cheesy comfort vibe, using cottage cheese for an easy upgrade!

Why You’ll Love This Recipe

• It’s higher in protein and more balanced than traditional mac and cheese
• Still has that creamy, cheesy texture without heavy cream
• Great for meal prep and easy lunches or dinners
• Simple ingredients and super quick prep

If you need some meal prep containers to get started, these are the ones I use 99% of the time and swear by!! They are the perfect size for individual servings, oven-safe and only $40 on Amazon for a set of 8.

Let’s get into the recipe…

Meal Prep: Protein Mac & Cheese

Serves: 4 | Protein: ~33g (58g with a serving of chicken)!

Ingredients:

• 8 oz protein pasta (I used Goodles Curveballs)
• 1 cup low-fat cottage cheese
• 8 oz sharp cheddar cheese, shredded
• 1/3 cup milk of choice (I used almond milk)
• 1 tsp Dijon mustard (optional, but boosts cheesy flavor)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 1 cup breadcrumbs (I used Kooshy Sourdough Panko)
• Salt and black pepper, to taste

Directions:

1. Bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve a small splash of pasta water, then drain and set aside.
2. While the pasta cooks, add the cottage cheese, milk, Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper to a blender. Blend until completely smooth and creamy.
3. Heat a pan over low heat and pour in the blended cottage cheese mixture. Add about 6 oz of the shredded cheddar and stir gently until the cheese is melted and the sauce is smooth. Avoid overheating to keep the sauce creamy.
4. Add the cooked pasta to the sauce along with a splash of reserved pasta water. Stir until the pasta is evenly coated and everything is well combined.
5. Divide the mac and cheese evenly into four oven-safe glass meal prep containers (or transfer to a small baking dish). Top with the remaining cheddar and breadcrumbs. Bake at 400°F for about 10 minutes, or until the cheese is bubbly and the breadcrumbs are golden.
6. Let cool and store in the fridge for an easy re-heat lunch or dinner! For an extra boost of protein, top with a serving of cooked chicken breast if desired.

Recipe Tips!

• Add steamed broccoli, peas, or spinach for extra veggies
• Swap cheddar for a cheddar-jack or mozzarella blend for a milder flavor
• For extra crisp topping, broil for 1–2 minutes at the end of baking