50g Protein Mac and Cheese
50g Protein Mac and Cheese
Ingredients
- 4 servings pasta
- as needed salt, for pasta water
- 2 cups low-fat cottage cheese
- as needed pasta water
- 2 ounces cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon MSG
- 1 1/2 teaspoons salt
- 6 ounces chicken breast, cooked, sliced (optional)
Instructions
- 1
Bring a large pot of water to a rolling boil. Once boiling, add a generous amount of salt to the water.
⏱️ 5 min
- 2
Add the pasta to the salted boiling water and cook according to the package directions until al dente.
⏱️ 10 min
- 3
While the pasta is cooking, add 2 cups of low-fat cottage cheese to a blender.
⏱️ 1 min
- 4
Blend the cottage cheese until it is completely smooth and creamy, with no lumps remaining.
⏱️ 2 min
- 5
In a hot saucepan, add a splash of the pasta water (start with about 1/4 cup and add more if needed to achieve desired consistency).
⏱️ 1 min
- 6
Add the blended cottage cheese to the saucepan with the pasta water.
⏱️ 1 min
- 7
Stir in 2 ounces of shredded cheddar cheese, 1 teaspoon of garlic powder, 1 teaspoon of MSG, and 1 1/2 teaspoons of salt.
⏱️ 1 min
- 8
Continue to stir all the ingredients in the saucepan over medium heat until the cheese is fully melted and the sauce is well combined and smooth.
⏱️ 3 min
- 9
Once the pasta is cooked, drain it thoroughly and add it directly to the saucepan with the cheese sauce.
⏱️ 1 min
- 10
Toss the pasta with the sauce until every piece is evenly coated.
⏱️ 1 min
- 11
Serve the high-protein mac and cheese hot in individual bowls.
⏱️ 1 min
- 12
For additional protein, top each serving with slices of the cooked chicken breast, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
50g Protein Mac and Cheese
- 4 servings pasta
- as needed salt, for pasta water
- 2 cups low-fat cottage cheese
- as needed pasta water
- 2 ounces cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon MSG
- 1 1/2 teaspoons salt
- 6 ounces chicken breast, cooked, sliced (optional)
Instructions
- 1
Bring a large pot of water to a rolling boil. Once boiling, add a generous amount of salt to the water.
⏱️ 5 min - 2
Add the pasta to the salted boiling water and cook according to the package directions until al dente.
⏱️ 10 min - 3
While the pasta is cooking, add 2 cups of low-fat cottage cheese to a blender.
⏱️ 1 min - 4
Blend the cottage cheese until it is completely smooth and creamy, with no lumps remaining.
⏱️ 2 min - 5
In a hot saucepan, add a splash of the pasta water (start with about 1/4 cup and add more if needed to achieve desired consistency).
⏱️ 1 min - 6
Add the blended cottage cheese to the saucepan with the pasta water.
⏱️ 1 min - 7
Stir in 2 ounces of shredded cheddar cheese, 1 teaspoon of garlic powder, 1 teaspoon of MSG, and 1 1/2 teaspoons of salt.
⏱️ 1 min - 8
Continue to stir all the ingredients in the saucepan over medium heat until the cheese is fully melted and the sauce is well combined and smooth.
⏱️ 3 min - 9
Once the pasta is cooked, drain it thoroughly and add it directly to the saucepan with the cheese sauce.
⏱️ 1 min - 10
Toss the pasta with the sauce until every piece is evenly coated.
⏱️ 1 min - 11
Serve the high-protein mac and cheese hot in individual bowls.
⏱️ 1 min - 12
For additional protein, top each serving with slices of the cooked chicken breast, if desired.
⏱️ 1 min