Protein Mac and Cheese with Cottage Cheese
If you love mac and cheese but want a protein-packed twist, this Protein Mac and Cheese with Cottage Cheese is the perfect recipe for you!
Serving Size 3
Ingredients
- 8 oz short pasta, elbow macaroni
- 1 cup cottage cheese, (I used low-fat)
- 1 cup milk, (I used 2%)
- 1 cup cheddar cheese
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt to taste, or more
- a pinch ground nutmeg
- a pinch cayenne pepper
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
- In a blender, combine the cottage cheese, cheddar cheese, milk, cornstarch, and seasonings. Blend until smooth.
- Pour the cheese sauce into a non-stick pot and cook over medium heat, stirring regularly. Let it gently simmer for about 8 minutes, or until it thickens slightly.
- Add the cooked pasta and stir well, ensuring every piece is coated in the creamy, cheesy sauce. Cook for another minute or two until everything is heated through. Season with salt and pepper to taste.
- Serve immediately in bowls and enjoy! 😊
Notes
- Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to maintain creaminess.
Nutrition
Calories: 541kcal
Carbohydrates :66g
Protein :31g
Fat :16g
Fiber :3g
Sugar :8g