High Protein Gluten-Free Mac & Cheese
High Protein Gluten-Free Mac & Cheese
Ingredients
For the Gluten-Free Pasta
- 8 ounces gluten-free elbow pasta
- 1 teaspoon salt, for pasta water
For the High-Protein Cheese Sauce Base
- 1 1/2 cups Good Culture cottage cheese
- 1/2 cup half & half
- 1/4 cup bone broth
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
For the Assembly and Topping
- 2 cups shredded cheddar cheese
- 1 teaspoon avocado oil, for greasing
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the gluten-free elbow pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375
- 2
While the pasta cooks, prepare the high-protein cheese sauce base. In a blender, combine the Good Culture cottage cheese, half & half, bone broth, large egg, garlic powder, onion powder, and black pepper. Blend on high until the mixture is completely smooth and creamy, with no visible curds.
⏱️ 3 min
- 3
In a large mixing bowl, combine the cooked and drained gluten-free pasta with the shredded cheddar cheese. Pour the smooth, blended cottage cheese sauce over the pasta and cheese. Stir thoroughly with a wooden spoon or spatula until all ingredients are evenly coated.
⏱️ 5 min
- 4
Lightly grease an 8x8 inch baking dish (or similar size) with avocado oil. Transfer the mac and cheese mixture into the prepared baking dish, spreading it evenly. Top with the grated Parmesan cheese and chopped fresh chives.
⏱️ 5 min
- 5
Bake in the preheated oven for 25 minutes, or until the top is golden brown and bubbly. Remove from the oven and let stand for 5 minutes before serving to allow the sauce to set slightly.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
High Protein Gluten-Free Mac & Cheese
Ingredients
For the Gluten-Free Pasta
- 8 ounces gluten-free elbow pasta
- 1 teaspoon salt, for pasta water
For the High-Protein Cheese Sauce Base
- 1 1/2 cups Good Culture cottage cheese
- 1/2 cup half & half
- 1/4 cup bone broth
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
For the Assembly and Topping
- 2 cups shredded cheddar cheese
- 1 teaspoon avocado oil, for greasing
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the gluten-free elbow pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min•🌡️ 375 - 2
While the pasta cooks, prepare the high-protein cheese sauce base. In a blender, combine the Good Culture cottage cheese, half & half, bone broth, large egg, garlic powder, onion powder, and black pepper. Blend on high until the mixture is completely smooth and creamy, with no visible curds.
⏱️ 3 min - 3
In a large mixing bowl, combine the cooked and drained gluten-free pasta with the shredded cheddar cheese. Pour the smooth, blended cottage cheese sauce over the pasta and cheese. Stir thoroughly with a wooden spoon or spatula until all ingredients are evenly coated.
⏱️ 5 min - 4
Lightly grease an 8x8 inch baking dish (or similar size) with avocado oil. Transfer the mac and cheese mixture into the prepared baking dish, spreading it evenly. Top with the grated Parmesan cheese and chopped fresh chives.
⏱️ 5 min - 5
Bake in the preheated oven for 25 minutes, or until the top is golden brown and bubbly. Remove from the oven and let stand for 5 minutes before serving to allow the sauce to set slightly.
⏱️ 25 min•🌡️ 375