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High Protein Shrimp Mac and Cheese - Creamy, Comforting, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 oz high-protein pasta (chickpea, lentil, or protein-enriched elbow macaroni)
  • 1 lb large shrimp, peeled and deveined (tails off)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • 1 cup low-fat cottage cheese
  • 1/2 cup plain nonfat Greek yogurt
  • 1 cup 2% milk (or unsweetened cashew/almond milk)
  • 1 1/2 cups shredded sharp cheddar
  • 1/2 cup part-skim mozzarella, shredded
  • 1/4 cup grated Parmesan
  • 2 tsp Dijon mustard
  • 1 tbsp cornstarch
  • 1/2 tsp onion powder
  • Salt and black pepper, to taste
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley or chives, for garnish
  • Optional crunch: 1/3 cup panko mixed with 1 tsp olive oil for topping

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente (1–2 minutes less than the package says). Drain and set aside. Toss with a small splash of olive oil to prevent sticking.
  2. Season the shrimp: Pat shrimp dry. Toss with 1/2 tsp salt, 1/4 tsp black pepper, smoked paprika, and red pepper flakes if using.
  3. Sear the shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high. Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly browned. Remove to a plate. Do not overcook.
  4. Warm the milk base: Lower heat to medium. In the same skillet, add minced garlic; sauté 30 seconds. Whisk in milk, Dijon, onion powder, and cornstarch. Simmer gently 2–3 minutes, stirring, until slightly thickened.
  5. Blend the creamy mix: In a blender, combine warm milk mixture, cottage cheese, and Greek yogurt. Blend until completely smooth and velvety, about 30–45 seconds. Return to the skillet over low heat.
  6. Melt in cheeses: Add cheddar, mozzarella, and Parmesan in handfuls, stirring constantly on low heat until melted and glossy. Season with salt and pepper to taste. If too thick, splash in a bit more milk; if too thin, simmer gently a minute.
  7. Combine: Add cooked pasta and shrimp to the sauce. Stir to coat evenly. Finish with lemon juice for brightness and adjust salt/pepper.
  8. Optional bake: For a crunchy top, transfer to a broiler-safe dish. Sprinkle oiled panko and a little extra Parmesan. Broil 1–2 minutes until golden. Watch closely.
  9. Garnish and serve: Top with parsley or chives. Serve hot.