Description
This High Protein Cottage Cheese Mac and Cheese is a creamy, indulgent twist on a classic dish, packed with protein from cottage cheese for a healthier, yet satisfying meal.
Ingredients
- 2 cups elbow macaroni (or pasta of choice)
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1/2 cup milk (whole milk preferred for creaminess)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Optional: 1/2 teaspoon mustard powder for a tangy twist
Instructions
- Cook the pasta according to the package instructions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute to form a roux.
- Slowly pour in the milk, whisking continuously until the mixture thickens into a creamy sauce, about 3-4 minutes.
- Stir in the garlic powder, onion powder, salt, and pepper (and mustard powder if using).
- Add the cottage cheese and shredded cheddar cheese to the sauce. Stir until the cheese is fully melted and the sauce is smooth.
- Add the cooked pasta to the sauce, tossing to coat evenly.
- Serve hot, and enjoy your creamy, high-protein mac and cheese!
Notes
- For extra creaminess, use full-fat cottage cheese and whole milk.
- Leftovers can be stored in the fridge for 3-4 days. Reheat with extra milk for the best texture.
- For a dairy-free version, substitute with non-dairy alternatives like tofu or non-dairy cheese and plant-based milk and butter.
- Feel free to add extra protein by using high-protein pasta or adding cooked chicken, bacon, or vegetables like broccoli or spinach.
- For a spicy version, consider adding cayenne pepper or diced jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
