High Protein Mac and Cheese with Chickpea Pasta (Baked!)

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Most high protein mac and cheese recipes add one protein booster to the sauce and call it a day. This one has three. Chickpea pasta as the base, Greek yogurt and cottage cheese blended into a creamy cheddar sauce, and a full head of broccoli baked right in. Everything goes into one baking dish and comes out cheesy, creamy, and genuinely satisfying in a way that regular mac and cheese never quite manages. You will not taste the cottage cheese. You will not taste the yogurt. You will just taste really good mac and cheese.

Why You’ll Love This High Protein Mac and Cheese

Three protein sources in one dish: chickpea pasta, Greek yogurt, and cottage cheese blended into the sauce. No other high protein mac and cheese recipe does all three at once.
The cottage cheese and Greek yogurt blend completely smooth in the blender so you get all the protein with none of the texture. It tastes like a creamy cheddar sauce and nothing else.
Chickpea pasta is naturally gluten free and has significantly more protein than regular pasta without tasting like health food.
Broccoli is already built into the casserole so you do not need to make a side dish or think about adding vegetables separately.
One baking dish with minimal cleanup after.
Great for meal prep since it holds up well in the fridge and reheats easily throughout the week.
Kid-friendly enough that they will see cheesy mac and cheese and not question what is in the sauce.

If you love easy baked pasta recipes like this one, you will also love my lactose free mac and cheese and my gluten free mac and cheese with bechamel sauce.

The Three Protein Sources

Most high protein mac and cheese recipes pick one protein booster. This one uses all three together and that is what makes it different.

Chickpea pasta has around 13-14 grams of protein per serving compared to about 7 grams in regular pasta. It holds its shape well when baked and has a slightly nuttier flavor that works beautifully with a creamy cheese sauce. Banza is the most widely available brand and what I recommend most. Quinoa pasta is another great high protein option that behaves similarly in a baked dish if that is what you have on hand.

Cottage cheese blends completely smooth in a blender and disappears into the sauce entirely. You will not taste it or notice the texture at all. It adds creaminess and a significant protein boost without changing the flavor of the cheese sauce.

Greek yogurt adds another layer of protein and a subtle tang that makes the cheese sauce taste more complex and less flat. Use plain unsweetened for the best result.

Together these three ingredients give you significantly more protein per serving than any single-booster version out there.

Ingredients and Substitutions

Chickpea pasta: The protein-packed base of the whole dish. Banza is the most widely available brand and holds up well through baking. Any short pasta shape works here with elbows being the most classic mac and cheese option. Quinoa pasta is another excellent high protein option that bakes just as well and is equally easy to find. If you are not focused on boosting protein, any gluten free pasta or regular pasta works as a straight swap.

Milk: I used oat milk because it is what I had on hand and it gives the sauce a creamy, neutral base. Any milk works here, dairy or non-dairy. Regular milk, lactose-free milk, almond milk, oat milk, or flax milk all behave the same way in the blender.

Greek yogurt: Use plain unsweetened. Full fat gives the creamiest result but low fat works too. If you are lactose intolerant, lactose-free Greek yogurt is widely available and works as a direct 1-to-1 swap with no other changes needed.

Cottage cheese: Blends completely smooth so you get the protein without any texture surprises. Full fat or low fat both work. If you are lactose intolerant, Good Culture makes a widely available lactose-free cottage cheese that works perfectly here. The sauce will not taste like cottage cheese at all once it is blended.

Shredded cheddar cheese: Melts into the blended sauce for that classic mac and cheese flavor. Use dairy free cheddar as a direct swap if needed. Violife and Follow Your Heart are the brands that melt the best.

Parmesan cheese: Adds a salty, savory depth to the sauce. Blend it right in with everything else. Use dairy free parmesan if needed.

Nutritional yeast: Adds a nutty, cheesy flavor and a small additional protein boost. It is optional but it makes the sauce taste noticeably more complex and is worth including if you have it.

Broccoli: One full head chopped into small florets so everything cooks through evenly in the bake time. Fresh is easier here because it releases less moisture. If you are using frozen, thaw it first and pat it dry so the casserole does not get watery.

Spices:

Paprika: Adds warmth and a subtle smokiness. It is a small amount but it makes a real difference in the finished sauce.
Garlic powder: The full 2 tablespoons might look like a lot but it is what balances the creaminess of the yogurt and cottage cheese and keeps the sauce from tasting flat.
Salt and pepper: Season the blended sauce before it goes on the pasta and adjust to taste. The cottage cheese and yogurt both have a mild flavor so the sauce needs proper seasoning to taste its best.

How to Make High Protein Mac and Cheese

Step 1: Preheat your oven to 350°F. Grease a 9×13 inch baking dish.

Step 2: Cook the chickpea pasta according to package directions, aiming for al dente. It will continue cooking in the oven so pulling it a minute early is even better. Drain well and pour into the prepared baking dish.

Step 3: While the pasta cooks, add the milk, cottage cheese, Greek yogurt, cheddar cheese, parmesan, nutritional yeast, paprika, garlic powder, salt, and pepper to a blender. Blend on high for about 60 seconds until completely smooth and creamy with no lumps. Taste the sauce and adjust seasoning before it goes on the pasta.

Step 4: Pour the blended sauce over the cooked pasta in the baking dish. Add the broccoli florets. Stir everything together until the pasta and broccoli are fully coated in the sauce.

Step 5: Bake uncovered for 25 minutes until the top is lightly golden and the sauce is bubbling around the edges.

Step 6: Let it rest for 5 minutes before serving. The sauce will thicken slightly as it cools and that is exactly what you want.

Tips for the Best High Protein Mac and Cheese

Sauce coming out grainy? The blender did not run long enough. Blend for a full 60 seconds and make sure everything is completely smooth before pouring it over the pasta. Cottage cheese needs more blending time than you might expect.
Broccoli not cooked through? Cut the florets smaller next time. Large chunks need more time than the 25-minute bake provides. Aim for pieces no bigger than 1 inch.
Pasta getting mushy? Cook it to al dente, not fully done, before it goes into the baking dish. Chickpea and quinoa pastas are slightly more forgiving than regular pasta but they can still overcook if they go in fully done and then bake for another 25 minutes.
Sauce too thick after baking? Stir in a splash of milk right after it comes out of the oven. The sauce thickens as it bakes and rests so a little extra liquid loosens it right back up without affecting the flavor.
Want a crispier top? Turn the broiler on for the last 2-3 minutes and watch it closely so the top does not burn.

Easy Variations

Add cooked shredded chicken or ground turkey on top before baking for a fourth protein source and a heartier, more filling version of the dish.

Swap broccoli for cauliflower florets, frozen peas, or chopped spinach depending on what you have in the fridge or freezer.

Add a pinch of cayenne or red pepper flakes to the blender with the sauce ingredients if you want a little heat built into every bite.

Top with gluten free breadcrumbs before baking for a crispy breadcrumb crust that adds texture to the top of the casserole.

Use quinoa pasta instead of chickpea pasta for a slightly different flavor and an equally high protein result.

Storage and Make Ahead Tips

Fridge: Store in an airtight container for up to 4 days. The pasta will absorb some of the sauce as it sits so add a splash of milk when reheating to loosen everything back up.

Reheat: Microwave in 90-second intervals with a splash of milk, stirring between each interval. The stovetop over medium-low with a little milk also works well and gives you more control over the texture.

Make ahead: Blend the sauce and store it separately in the fridge for up to 3 days. Cook the pasta fresh when you are ready, combine, and bake.

Freezer: Cool completely and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F covered with foil until warmed through.

Recipe FAQs

Can I taste the cottage cheese in the sauce?

No. Once it is blended smooth with the yogurt, milk, and cheese for a full 60 seconds you cannot taste it at all. It blends completely into the sauce and all you taste is creamy cheddar.

Can I make this dairy free?

Partially. You can swap the cheddar and parmesan for dairy free versions and use any non-dairy milk. The Greek yogurt and cottage cheese are the main protein boosters in the sauce and are dairy-based. Dairy free versions of both exist if you want to go fully dairy free, though the protein content may vary by brand.

Can I make this lactose-free?

Yes. Use lactose-free cottage cheese (Good Culture is a great widely available option), lactose-free Greek yogurt, lactose-free milk, and lactose-free cheddar. All four are easy to find at most grocery stores and work as direct 1-to-1 swaps with no other changes needed to the recipe.

What does chickpea pasta taste like?

Very similar to regular pasta especially when it is coated in a creamy cheese sauce. It has a very slightly nuttier flavor that most people cannot detect at all once the sauce is on it. Banza is the brand I recommend most because it has the mildest flavor and holds its texture well through baking.

Is this recipe gluten free?

Yes. Chickpea pasta and quinoa pasta are both naturally gluten free. Just check the label on your specific brand to confirm it is certified gluten free if you have celiac disease, since some facilities process both gluten and gluten free products.

Can I skip the nutritional yeast?

Yes. It adds flavor depth and a small protein boost but the recipe works without it. The sauce will still be creamy and cheesy, just slightly less complex in flavor.

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