High-Protein Cheeseburger Mac Cups
We’re leaning all the way into comfort food with this one. But in true Wholesomely Morgan fashion, it’s a little more balanced, a lot more protein-packed, and still nostalgic as ever.
These High-Protein Cheeseburger Mac Cups are inspired by those messy, cheesy weeknight casseroles I grew up eating. They’ve been upgraded with blended cottage cheese, protein pasta, and optional pickles for that perfect cheeseburger tang. They’re baked in a muffin tin for easy portioning, making them ideal for meal prep… even if they don’t quite hold their shape like a muffin.
I originally planned for them to come out perfectly cup-shaped. However, when I tested the recipe, they crumbled just a bit—and honestly? It made them even better. They’re soft, cheesy, and spoonable, like a mini cheeseburger mac casserole in every bite. They’ve got crispy edges, gooey centers, and that savory-sweet ketchup-mustard flavor that hits every time.
Whether you’re feeding kids, stocking your freezer, or just craving something cozy and filling, these have you covered.
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Recipe Tips
Blend your cottage cheese until smooth. This makes the texture creamy and helps it mix into the pasta like a sauce—no curds or graininess here.
Use freshly shredded cheese if you can. It melts better than pre-shredded and gives that gooey, melty bite we’re going for.
Drain and cool your pasta slightly before mixing. If it’s too hot or wet, the mixture can become too loose and not hold together well in the oven.
Firmly press the mixture into the muffin tin. Don’t just spoon it in—packing it down helps everything stick together and hold its shape once baked.
Let them cool in the pan for at least 10 minutes. This is key! They’ll be too soft to remove right away, but firm up as they cool.
Bake until golden on top. A little browning means the cheese has crisped just enough to give you great flavor and better structure.
Freeze leftovers individually so you can pull out exactly what you need later. They reheat beautifully in the oven or toaster oven at 350°F.
Ingredient Swaps:
No cottage cheese? ? Use plain Greek yogurt instead for a tangy, thick substitute.
No egg? ? Swap for a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, let sit 5 min) or skip if you don’t mind a looser texture.
Not gluten-free? ? Use any small pasta you like—elbows, shells, ditalini.
Dairy-free? ? Use your go-to plant-based cheese and dairy-free yogurt (note: results may be less firm).
Add-ins? ? Stir in finely chopped spinach, riced cauliflower, or zucchini (squeeze out moisture) for extra veggies.
Storage Tips: These mac cups are made for make-ahead meals. Store them in an airtight container in the fridge for up to 5 days. For longer storage, let them cool completely, then freeze individually on a tray. Transfer to a freezer-safe container or bag. Then freeze for up to 2 months. Reheat in a 350°F oven for best results—just 10–15 minutes until warmed through.
Meal Prep Tips: Make a double batch and store extras in the fridge or freezer for quick, protein-packed meals all week. Let them cool completely before storing to prevent sogginess, and if you’re freezing, place them on a tray first until solid then transfer to a container or bag so they don’t stick together. For best results, reheat in the oven or toaster oven at 350°F for 10–15 minutes to revive those crispy edges. The microwave works too, but they’ll be a little softer.
more high protein recipes to try:
High-Protein Cheeseburger Mac Cups
Ingredients
- 1 lb ground beef
- 1 1/2 gluten-free macaroni cooked
- 1/2 cup cottage cheese blended
- 1/4 cup cheddar cheese shredded
- 1 tbsp ketchup
- 1 tsp mustard
- 1 large egg optional but helps bind
- Salt pepper, and garlic powder, to taste
- Optional: pickle chips or chopped pickles for topping
- Avocado oil or olive oil spray for greasing the tin
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin with avocado oil spray or brush with olive oil to prevent sticking.
- Brown the meat in a skillet over medium heat. Use a spatula to break it into crumbles and cook for 6–8 minutes or until no longer pink. Season with salt, pepper, and garlic powder. Stir in the ketchup and mustard and remove from heat to cool slightly.
- In a mixing bowl, combine the cooked pasta, blended cottage cheese, shredded cheddar, and cooked meat mixture. Add the egg, if using, and mix until everything is fully combined. The egg helps bind the mixture and improves texture.
- Scoop the mixture into the prepared muffin tin, filling each cavity to the top. Use the back of a spoon to press the mixture down firmly into each cup—this helps them bake into shape.
- Top each cup with a little extra shredded cheddar and a few pickle chips or chopped pickles, if desired.
- Bake for 18–22 minutes, or until golden brown on top with slightly crispy edges. Let the cups cool in the tin for at least 10 minutes before removing—this helps them firm up and stay together.
- Carefully remove the cups using a silicone spatula or butter knife. Serve warm or store for later.
