YES! Rich, ultra-creamy, and topped with a bubbly golden cheese crust, this Baked Macaroni and Cheese is the ultimate southern comfort food classic! Made with tender elbow pasta, real melted cheddar, and a velvety high-protein sauce, this recipe delivers that nostalgic, cheesy indulgence while keeping macros optimized to support your goals!
Why You’ll Love This Recipe
Gooey Golden Cheese Crust: Baked to perfection until the top layer is bubbly, browned, and crispy around the edges.
Ultra-Creamy Center: Uses blended cottage cheese and sharp cheddar to keep the sauce velvety without heavy roux flours.
Macro-Friendly Comfort: Simple swaps boost the protein over 30g per serving while keeping total fat in check.
Essential Kitchen Equipment
9×13-Inch Baking Dish or Casserole Pan: For baking the macaroni and cheese until hot and bubbly.
Large Pot: For boiling the elbow pasta al dente.
Ingredients
Pasta Base:
1 lb (16 oz) Elbow macaroni (or protein elbow pasta / fiber-gourmet pasta)
Ultra-Creamy Cheese Sauce:
1/2 cup (1 stick) Unsalted butter
1/2 cup All-purpose flour (or 1/3 cup cornstarch for gluten-free)
3 cups Low-fat milk or unsweetened almond milk
1 cup Low-fat cottage cheese (blended smooth until silky)
2 cups Sharp cheddar cheese, freshly shredded
1 cup Gruyere or Monterey Jack cheese, shredded
1 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Smoked paprika
1/2 tsp Salt
1/4 tsp Black pepper
Golden Topping:
1 cup Sharp cheddar cheese, shredded
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole pan with non-stick spray.
2. Boil Pasta: Bring a large pot of salted water to a boil. Cook the 1 lb elbow macaroni for 1 to 2 minutes less than package directions (al dente). Drain and set aside.
3. Make Creamy Cheese Sauce: In a large saucepan over medium heat, melt the 1/2 cup butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and blended cottage cheese until smooth and thickened.
4. Melt Cheese & Season: Remove saucepan from heat. Stir in the 2 cups sharp cheddar, 1 cup Gruyere, garlic powder, onion powder, smoked paprika, salt, and black pepper until completely melted and smooth.
5. Combine & Layer: Stir the boiled elbow macaroni into the creamy cheese sauce until every noodle is coated. Pour half of the pasta into the prepared baking dish, sprinkle a layer of extra cheddar, then pour the remaining macaroni on top.
6. Top & Bake: Cover the top evenly with the remaining 1 cup of shredded cheddar cheese. Bake for 20 to 25 minutes until the top is golden brown and bubbly around the edges.
7. Serve Hot: Remove from the oven, let cool for 5 minutes to allow the sauce to set, and serve hot!
Chef’s Tips
Shred Your Own Cheese: Pre-shredded bagged cheese is coated in cellulose anti-caking powders that stop it from melting smoothly! Grating your own block cheddar yields the gooie-est mac and cheese!
Protein Boost Secret: Blending cottage cheese into the warm milk sauce adds rich creaminess and spikes protein by 10+ grams per portion without changing the taste!
Nutritional Breakdown (Per Serving / Yields 8 Portions)
Servings: 8 portions
Calories: ~380 kcal (290 kcal with protein pasta & light cheese)
Protein: 22g (32g with protein pasta swap)
Net Carbs: 42g (20g with fiber/protein pasta)
Fat: 14g
Frequently Asked Questions (FAQ)
Can I make this mac and cheese ahead of time?
Yes! Assemble the entire casserole in the dish, cover tightly with foil, and store in the fridge for up to 2 days. When ready to serve, bake at 375°F (190°C) for 30 to 35 minutes until hot and golden throughout!