When I’m craving something cheesy but don’t want to unbutton my jeans afterward, this mac and cheese swoops in like a weeknight hero. It’s the kind of dish that makes you feel like you’re cheating—except you’re not. You’re winning. We’re talking about a bowl of comfort with a clever twist. This isn’t your childhood’s boxed version. It’s creamy, it’s savory, and yep—it’s loaded with protein without all the extra baggage. If you’re like me and live for cozy food that won’t make your calorie tracker cry, you’ve landed in the right place. Whether you’re hunting for low calorie high protein recipes, browsing through low calorie recipes easy enough for Tuesday nights, or just tired of the same old chicken breast rotation, this one’s a keeper. High protein low calorie meals don’t have to be dry or boring—this proves it. Let’s ditch the guilt and grab a fork, shall we?

1) Key Takeaways
2) Easy Low Calorie High Protein Mac and Cheese Recipe
3) Ingredients for Low Calorie High Protein Mac and Cheese
4) How to Make Low Calorie High Protein Mac and Cheese
5) Tips for Making Low Calorie High Protein Mac and Cheese
6) Making Low Calorie High Protein Mac and Cheese Ahead of Time
7) Storing Leftover Low Calorie High Protein Mac and Cheese
8) Try these Main Course Recipes next!
9) Low Calorie High Protein Mac and Cheese Recipe
10) Nutrition

1) Key Takeaways

This mac and cheese is packed with protein and low in calories.
The sauce is creamy thanks to cottage cheese and Greek yogurt.
Perfect for easy low calorie dinner recipes or meal prep.
Customizable with veggies or spicy cheese for extra flavor.

2) Easy Low Calorie High Protein Mac and Cheese Recipe

I’ve made more mac and cheese than I care to admit, but this version is my go-to when I want something warm and filling without pushing my calorie count through the roof. This recipe hits the low calorie dinner recipes mark in every bite.

It’s creamy without being heavy, satisfying without the regret, and it sneaks in a good bit of protein. And hey, if you’re trying to stay on track while still feeding your soul, this one’s for you.

We don’t use butter or heavy cream here. The sauce gets its velvety texture from cottage cheese and Greek yogurt. It’s got that classic flavor we all love, with way fewer calories. Honestly, you’ll forget this is one of those healthy recipes low calorie fans talk about.

3) Ingredients for Low Calorie High Protein Mac and Cheese

8 oz elbow macaroni: I like using high-protein or whole wheat pasta. It holds the sauce well and gives you a nice bite.

1 cup cottage cheese: Go for the low-fat version. It melts smoothly and gives your sauce a rich, creamy base without loading on fat.

1/4 cup Greek yogurt: Plain and thick, this adds tang and keeps things creamy. Bonus points for the protein boost.

1/2 cup almond milk: Unsweetened and unflavored works best. It thins the sauce just enough without making it watery.

1/2 tsp garlic powder: A little garlicky kick to round out the flavor.

1/2 tsp onion powder: Adds a hint of sweetness and warmth to the mix.

1/4 tsp paprika: Just enough to give a whisper of smokiness.

Salt and pepper: Don’t skip this. Season until it tastes just right.

1 cup shredded cheddar cheese: Use reduced-fat for balance. It melts beautifully and tastes like the real deal.

1 tbsp grated parmesan: Adds that salty, nutty finish. A little goes a long way.

Fresh parsley: Optional, but gives a fresh pop of color and flavor.

4) How to Make Low Calorie High Protein Mac and Cheese

Step 1: Boil the pasta. Follow the package directions until al dente, then drain it. No one wants mushy noodles.

Step 2: In a blender, toss in the cottage cheese, yogurt, almond milk, garlic powder, onion powder, paprika, salt, and pepper. Blend until it looks like a smooth cheese dream.

Step 3: Pour that creamy mix into a saucepan. Warm it on medium heat, stirring often, so it doesn’t stick or burn.

Step 4: Add in your shredded cheddar and parmesan. Stir until everything melts and the sauce looks silky.

Step 5: Stir in the cooked pasta. Coat it well in that glorious sauce. If your spoon doesn’t glide, you’re doing it right.

Step 6: Plate it up and top with chopped parsley if you’re trying to impress. Or just dig in like I do.

5) Tips for Making Low Calorie High Protein Mac and Cheese

Use fresh ingredients where it counts. Don’t skimp on the cheese if you’re looking for that full flavor hit. The better your cheese, the more it shines through in the dish.

For a little kick, add some hot sauce or swap in a spicy cheese. You’d be surprised how that tiny tweak transforms the dish into one of your new favorite low calorie recipes easy enough to whip up on any weeknight.

If you’re meal prepping, double the batch. This keeps well and reheats like a champ. I keep a few portions stashed for those nights when the fridge feels like a food desert.

6) Making Low Calorie High Protein Mac and Cheese Ahead of Time

You can definitely make this ahead. It keeps great in the fridge for three to four days. Let it cool, portion it out, and store it in airtight containers.

When you reheat, a splash of almond milk brings the sauce back to life. Give it a stir and microwave in short bursts so it stays creamy.

This makes it perfect for high protein low calorie meals when you don’t have time to cook from scratch but still want something that feels homey.

7) Storing Leftover Low Calorie High Protein Mac and Cheese

Keep leftovers in a sealed container in the fridge. They’ll be good for up to four days, maybe five if you’re lucky and your fridge is cold.

To reheat, add a touch of milk and warm it slowly. The cheese gets gooey again, and it tastes just like fresh.

This one’s been my go-to when I want low calorie chicken recipes but don’t feel like dealing with actual chicken. It fills that comfort food spot every time.

8) Try these Main Course Recipes next!

9) Low Calorie High Protein Mac and Cheese Recipe