A protein packed rendition of a Fall comfort food that doesn't sacrifice on flavor. This high protein mac and cheese is everything it should be...creamy and rich with a depth of flavor from the roasted butternut squash. The squash adds a healthy dose of vitamin A and vitamin C and substantial fiber to this mac and cheese masterpiece.
Ingredients for High Protein Mac and Cheese
Roasted butternut squash - an iconic winter squash that starts popping up around grocery stores in September, it is the perfect addition to add color and creaminess to this dish. It's a breeze to roast in the oven but does take about 45 minutes to get it soft and mashable.
Butter - Just a few pats of butter are needed and adds to the creaminess of this dish. Unsalted is best but salted can be used if you back off on the added salt within the recipe
Chickpea pasta - Banza is my favorite brand in this category and packs in 10+ grams of protein and 6+ grams of fiber per serving. Pay close attention to the directions for cooking in the recipe as best to have very al dente when adding to the cheese mixture as it will continue to cook. Shells, elbows and cavatappi are great pasta shape options for mac and cheese and sold by Banza.
Garlic powder - adds to overall flavor and pairs lovely with the butternut squash
Onion powder - just a hint of this to round out the dish
Sharp cheddar - Is there anything better? I use full fat sharp cheddar (Tillamook is my fav) as it just melts better than a reduced fat cheese.
Parmesan - Shredded parmesan cheese is perfect for the job and adds a touch of saltiness to balance the cheddar
Nonfat cottage cheese - This adds a ton of protein to the dish while serving as a lean, high protein béchamel base of sorts. I advise running it through the blender or food processor to smooth out the lumps.
Water
Sea salt to taste
Notes & Substitutions
Pasta - I prefer the chickpea pasta due to its flavor and high protein and fiber content. Feel free to use regular pasta or another high protein variation such as red lentil.
Add-ins - Crumbled bacon, broccoli, roasted diced green chilis, sun-dried tomatoes...is your mouth watering yet? Really add whatever you want and make this your own.
Cheese - I am a huge fan of good old fashioned sharp cheddar by Tillamook. Choose your favorite cheddar or even consider cutting back on the cheddar and making it a three cheese mac and cheese with a mix of gouda, cheddar and parmesan.
How to Serve This High Protein Mac & Cheese
This high protein macaroni and cheese stands on its own as a main dish but is also perfect as a side to backyard BBQ fare. Pair it with some grilled or baked chicken breasts and some veggies and you have a protein packed, fiber filled meal.
How to Store Protein Mac & Cheese
Store this macaroni and cheese tightly covered in the refrigerator for up to 3 to 4 days. Reheat in the microwave.
PrintRoasted Butternut Squash High Protein Mac & Cheese
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
1 butternut squash - small to medium size, 1 cup mashed is what will be needed
1 box - 8 oz chickpea pasta such as Banza brand
2 tablespoons of unsalted butter
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt + to taste
¼ cup water
1 cup shredded sharp cheddar
¼ cup shredded parmesan cheese
1 cup nonfat cottage cheese
Instructions
Roasting squash:
- Preheat oven to 425° degrees. Slice butternut squash lengthwise in half and scoop out seeds with spoon.
- Lightly brush orange flesh of butternut squash with olive oil and place flat side down on parchment lined baking sheet
- Bake for 40-50 minutes, until flesh is soft and mashable with fork
- Remove skin from squash and place squash insides into a bowl and mash with fork or potato masher
- Set aside 1 cup of mashed squash for recipe. Refrigerate or even freeze until ready to use
Mac & Cheese:
- Bring water to boil for pasta and cook 1-2 minutes shorter time than what box directions state. I used Banza pasta and this equated to 6 minutes of cooking time vs. 8 minutes on box
- Drain pasta and set aside
- In a food processor or blender, add the cottage cheese and mix. This will help provide a smoother consistency for the mac and cheese. Set aside
- In same pot (if you don't like more dishes) or another large pot, melt butter over medium heat and add onion and garlic powder. Mix until incorporated and fragrant about 15-20 seconds.
- Quickly add the mashed butternut squash, cheddar cheese, parmesan cheese, cottage cheese and water to the butter mixture and stir until cheese has melted and all ingredients are incorporated, about one minute.
- Add in the pasta and stir until fully covered in cheese mixture.
- Salt to taste and enjoy!
Notes
I find cooking the pasta a bit less than directions helps with final firmness of the mac and cheese. The pasta cooks a bit more as incorporated with the hot cheese and is best if added while still al dente.
If you don't mind a lumpier consistency, skip the blending of the cottage cheese. I prefer the final consistency and look of the smoother cottage cheese. Overall either way, will not affect the protein content.
I have also tried red lentil pasta for this recipe but really prefer the chickpea pasta. It tends to hold up better and taste more like the comfort food that mac and cheese is!
Nutrition
- Serving Size: 1 cup
- Calories: 417
- Fat: 19
- Carbohydrates: 44
- Fiber: 5
- Protein: 24
April Winn
Thank you, exactly what I was looking for!
Adding broccoli for a meal, or 1/2 cup portion with a lean protein and another veg.
★★★★★
Mary
Thanks so much! Hope you enjoyed!