Get some Gains with Terry Crews' high protein mac and cheese
Get some GAINS with Terry Crews' high protein mac and cheese! is a medium American recipe that serves 4. 620 calories per serving. Recipe by Little Remy Food 🐭🍝 on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $8.07 total, $2.02 per serving
Ingredients
- 8 oz Elbow Macaroni (dry, uncooked)
- 16 oz Cottage Cheese (full‑fat, plain)
- 2 cup Sharp Cheddar Cheese (shredded)
- 2 tbsp Coconut Oil (for greasing the baking dish)
- 2 tbsp Butter (unsalted, cut into cubes)
- 2 tbsp All-Purpose Flour (for roux)
- 1 cup Whole Milk (preferably 2% or whole)
- 1 tsp Salt (adjust to taste)
- ½ tsp Black Pepper (freshly ground)
- ¼ tsp Paprika (optional, for color and mild flavor)
Instructions
Preheat Oven & Grease Dish
Preheat the oven to 350°F (177°C). Lightly coat the 9‑inch square baking dish with coconut oil, spreading it evenly with a paper towel.
Time: PT5M
Temperature: 350°F
Cook Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 1‑2 minutes less than the package directs (about 6‑7 minutes) so it stays al‑dente after baking. Drain and set aside.
Time: PT10M
Make Cheese Roux
In a saucepan melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1 minute to form a blonde roux. Slowly pour in the milk while whisking to avoid lumps. Continue stirring until the sauce thickens, about 3‑4 minutes.
Time: PT5M
Combine Cottage Cheese & Seasonings
Remove the saucepan from heat. Stir in the cottage cheese, salt, pepper, and paprika until smooth. The mixture will look slightly lumpy—that's normal.
Time: PT2M
Mix Pasta, Sauce & Cheddar
Add the cooked macaroni to the cheese sauce, tossing to coat evenly. Fold in 1½ cups of shredded sharp cheddar; reserve the remaining ½ cup for topping.
Time: PT3M
Transfer to Baking Dish
Pour the mac and cheese mixture into the greased baking dish, spreading it into an even layer. Sprinkle the reserved cheddar evenly over the top.
Time: PT2M
Bake
Place the dish in the preheated oven and bake for 15‑18 minutes, or until the cheese on top is melted, bubbly, and lightly browned.
Time: PT18M
Temperature: 350°F
Rest & Serve
Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set and makes portioning easier.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 49 g
- Carbohydrates
- 58 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: High‑protein, Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Elbow Macaroni: cavatappi, penne
- Instead of Cottage Cheese: ricotta cheese, Greek yogurt (drained)
- Instead of Sharp Cheddar Cheese: Monterey Jack, Gruyère
- Instead of Coconut Oil: butter, vegetable oil
- Instead of Butter: margarine, olive oil
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Whole Milk: unsweetened almond milk, soy milk
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Paprika: smoked paprika
Equipment Needed
- 9‑inch Square Baking Dish
- Large Pot
- Saucepan
- Whisk
- Wooden Spoon or Silicone Spatula
- Measuring Cups and Spoons
- Oven
Critical Steps — Do Not Skip
- Greasing the baking dish with coconut oil to prevent sticking.
- Cooking pasta al‑dente so it doesn’t become mushy after baking.
- Creating a smooth roux without browning it.
- Ensuring the cottage cheese is fully incorporated for a creamy texture.
- Baking until the cheese topping is golden but not burnt.
Chef Tips from the Video
- Use a sharp, aged cheddar for the deepest flavor.
- Add a pinch of mustard powder to the roux for subtle tang.
- For extra crunch, sprinkle panko breadcrumbs mixed with a little melted butter on top before baking.
Troubleshooting
Sauce is too watery after mixing.
Add a little more shredded cheddar or let the mixture sit for 5 minutes; the cheese will melt and thicken the sauce.
Top cheese does not brown.
Increase oven temperature to 375°F for the last 5 minutes or finish under the broiler, watching closely.
Pasta is mushy.
Cook pasta al‑dente and avoid over‑baking; next time reduce boiling time by 1‑2 minutes.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven.
Freezer: Not recommended; the texture of cottage cheese changes when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the dish up to step 6, cover tightly, and refrigerate for up to 24 hours before baking.
- If making ahead, add an extra 2‑3 minutes to the baking time to account for the chilled dish.
Frequently Asked Questions
What is the cultural significance and history of mac and cheese in American comfort food cuisine?
Mac and cheese originated in the United States in the early 1800s as a simple, affordable dish for working families. Over time it became an iconic comfort food, featured in school cafeterias, diners, and holiday tables across the country.
What are the traditional regional variations of mac and cheese in the United States?
Regional twists include the Southern baked version with a crunchy breadcrumb topping, New England's creamy stovetop style, and the Southwest version that adds jalapeños or chili powder for heat.
How is Terry Cruz's high‑protein cottage cheese mac and cheese traditionally served in American households?
It is typically served hot as a main course, often paired with a simple green salad or steamed vegetables to balance the richness. In some families it appears as a hearty lunch or dinner for athletes seeking extra protein.
What occasions or celebrations is mac and cheese traditionally associated with in American culture?
Mac and cheese is a staple at family gatherings, potlucks, and comfort‑food nights. It also appears on holiday menus, especially during Thanksgiving and Christmas, as a kid‑friendly side dish.
What makes Terry Cruz's cottage cheese mac and cheese special compared to classic recipes?
The use of a whole tub of cottage cheese dramatically boosts the protein content (about 49 g per serving) while keeping the dish creamy and lower in fat than traditional heavy‑cream recipes.
What are the most common mistakes to avoid when making Terry Cruz's high‑protein cottage cheese mac and cheese?
Common errors include overcooking the pasta, not greasing the baking dish (which leads to sticking), and skipping the roux, which can result in a watery sauce. Also, be careful not to over‑bake, as the cheese can become rubbery.
Why does this recipe use a roux with butter and flour instead of simply mixing milk and cheese?
The roux creates a stable thickening base that prevents the sauce from separating and ensures a smooth, velvety texture even after the high‑protein cottage cheese is added.
Can I make Terry Cruz's cottage cheese mac and cheese ahead of time and how should I store it?
Yes, you can assemble the dish up to the baking step, cover tightly, and refrigerate for up to 24 hours. Bake directly from the fridge, adding a few extra minutes to the baking time.
What texture and appearance should I look for when the mac and cheese is done cooking?
The top should be lightly browned and bubbly, while the interior should be creamy and thick enough to hold its shape when cut. The pasta should be coated evenly with a glossy cheese sauce.
How do I know when Terry Cruz's mac and cheese is done baking?
When the cheese topping is golden‑brown and the sauce is bubbling around the edges, the dish is done. A quick poke with a fork should meet little resistance, indicating the pasta is fully cooked.
What does the YouTube channel Little Remy Food 🐭🍝 specialize in?
Little Remy Food focuses on fun, approachable Italian‑inspired and comfort‑food recipes, often adding high‑protein twists and creative ingredient swaps to classic dishes.
How does the YouTube channel Little Remy Food 🐭🍝's approach to American comfort food differ from other cooking channels?
Little Remy Food emphasizes playful experimentation, such as using cottage cheese for protein, and presents recipes with clear visual steps, humor, and a focus on making indulgent dishes healthier without sacrificing flavor.
Last updated: September 2, 2026
