High Protein Mac and Cheese
Enjoy a quick and easy High Protein Mac and Cheese that delivers comfort food with extra protein for a nutritious twist.
Servings: 4
Calories: 498kcal
Equipment
- Large Pot
- Large Skillet
- Measuring Cups and Spoons
- Blender
Ingredients
- 10 ounces pasta dry measurement, any type
- 1 cup cottage cheese
- ½ cup milk
- ¾ cup reserved pasta water
- 7 ounces cheddar cheese shredded, about 2 ½ cups
- 1 teaspoon sea salt
- ⅛ teaspoon ground black pepper
- ¼ teaspoon garlic powder
Instructions
- Cook pasta according to package directions, in a large pot of salted water, and save reserved pasta water (you’ll need at least ¾ cup, but I save it all to be safe).
- When the pasta is almost finished, add cottage cheese, milk, pasta water, cheddar cheese, and seasonings (I like to add the shredded cheese in last so the cottage cheese blend very smooth), and blend well.
- Add the cheese sauce and pasta into a large skillet, over medium-low heat, to mix it all together and warm it up. If the sauce seems too thin, let it cook for a few minutes, stirring regularly, until it reaches your desired consistency.
Notes
- Save the Pasta Water: I place my strain in a large bowl in the sink so I don’t miss a drop! And then I can use some for the sauce and some for rewarming later.
- Blend Until Smooth: Give the cottage cheese mixture enough time in the blender to create a smooth, creamy sauce. A food processor can also work, although the texture may not be quite as silky.
- Adjust the Sauce: Mac and cheese naturally thickens as it sits. Stir in a splash of milk or extra pasta water if you want to loosen the sauce before serving.
- Thin Sauce: If the sauce seems thin, it will thicken as it warms. Different cheeses may produce slightly different results, so if needed, let it cook over medium-low heat for a few minutes before or after adding the pasta, stirring regularly.
- Shred Your Own Cheese: Freshly shredded cheddar generally melts more smoothly than pre-shredded cheese, which can contain anti-caking ingredients.
- Refrigerator: Store cooled leftover in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: You can freeze it in an airtight container for up to a 1 month. The texture might change a bit, sometimes cooked pasta will do that.
- Reheating: Warm gently on the stovetop or in the microwave on low. This is where that extra pasta waster comes in handy.
- Nutritional Information: Will vary depending on pasta and cheese choices, this is written with chickpea pasta and old cheddar cheese.
Nutrition
Calories: 498kcal | Carbohydrates: 44g | Protein: 37g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 1222mg | Potassium: 136mg | Fiber: 10g | Sugar: 9g | Vitamin A: 570IU | Vitamin C: 0.003mg | Calcium: 473mg | Iron: 7mg
