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If desired, blend the 2 cups of cottage cheese in a blender until smooth. This creates a creamier texture for the sauce.

Optionally, spray a large pot with an oil spray to prevent sticking.

Add the 8 cups of frozen cauliflower rice to the prepared pot. Stir the cauliflower rice on low heat until it is cooked through and tender, approximately 8-10 minutes.

Add the 2 cups of blended (or unblended) cottage cheese, 2 cups of shredded Mexican cheese, 1/2 cup of whipped cream cheese, and 1/2 teaspoon of garlic salt to the pot with the cooked cauliflower rice.

Mix all the ingredients together in the pot continuously until everything has heated through, the cheeses are melted, and the mixture is well combined and creamy. This should take about 3-4 minutes.

Serve immediately and enjoy your protein-packed mac & cheese!


If desired, blend the 2 cups of cottage cheese in a blender until smooth. This creates a creamier texture for the sauce.

Optionally, spray a large pot with an oil spray to prevent sticking.

Add the 8 cups of frozen cauliflower rice to the prepared pot. Stir the cauliflower rice on low heat until it is cooked through and tender, approximately 8-10 minutes.

Add the 2 cups of blended (or unblended) cottage cheese, 2 cups of shredded Mexican cheese, 1/2 cup of whipped cream cheese, and 1/2 teaspoon of garlic salt to the pot with the cooked cauliflower rice.

Mix all the ingredients together in the pot continuously until everything has heated through, the cheeses are melted, and the mixture is well combined and creamy. This should take about 3-4 minutes.

Serve immediately and enjoy your protein-packed mac & cheese!
