High-Protein Mac & Cheese
High-Protein Mac & Cheese
Ingredients
- 1 1/2 cups elbow macaroni, whole wheat or high-protein
- 1 cup cottage cheese, low-fat
- 1/2 cup milk, skim or 1%
- 1 cup cheddar cheese, shredded, reduced-fat
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- as needed water, for cooking pasta
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, prepare the cheese sauce. In a blender, combine the cottage cheese, milk, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Blend until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min
- 3
Pour the blended cottage cheese mixture into a medium saucepan over medium-low heat. Add the shredded cheddar cheese and grated Parmesan cheese. Stir constantly until the cheeses are melted and the sauce is smooth and heated through. Do not let it boil.
⏱️ 7 min
- 4
Add the drained cooked macaroni to the cheese sauce. Stir gently to coat all the pasta evenly. If the sauce is too thick, you can add a tablespoon or two of the pasta cooking water (if reserved) or milk to reach your desired consistency.
⏱️ 3 min
- 5
Serve immediately. This mac & cheese is also excellent for meal prep; portion into four containers and refrigerate for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Mac & Cheese
- 1 1/2 cups elbow macaroni, whole wheat or high-protein
- 1 cup cottage cheese, low-fat
- 1/2 cup milk, skim or 1%
- 1 cup cheddar cheese, shredded, reduced-fat
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
- as needed water, for cooking pasta
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 2
While the pasta is cooking, prepare the cheese sauce. In a blender, combine the cottage cheese, milk, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Blend until completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 3
Pour the blended cottage cheese mixture into a medium saucepan over medium-low heat. Add the shredded cheddar cheese and grated Parmesan cheese. Stir constantly until the cheeses are melted and the sauce is smooth and heated through. Do not let it boil.
⏱️ 7 min - 4
Add the drained cooked macaroni to the cheese sauce. Stir gently to coat all the pasta evenly. If the sauce is too thick, you can add a tablespoon or two of the pasta cooking water (if reserved) or milk to reach your desired consistency.
⏱️ 3 min - 5
Serve immediately. This mac & cheese is also excellent for meal prep; portion into four containers and refrigerate for up to 3-4 days.