Description
This Protein Mac and Cheese recipe offers a nutritious twist on the classic comfort food by incorporating cottage cheese and unflavored protein powder, making it a high-protein, creamy, and satisfying meal ready in just 20 minutes. Perfect for a quick, wholesome dinner that is both delicious and filling.
Ingredients
Macaroni
- 12 ounces elbow macaroni
Sauce
- 1 cup cottage cheese
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup unflavored protein powder (optional)
- 1 cup milk (non-fat preferred)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and set it aside.
- Prepare Sauce: In a high-speed blender, combine cottage cheese, shredded cheddar cheese, milk, unflavored protein powder, and cornstarch. Blend until the mixture is smooth and creamy.
- Heat Sauce: Pour the blended cheese sauce into a saucepan and heat over medium heat. Bring it to a gentle boil, then reduce to a simmer. Stir continuously until the sauce thickens to your desired consistency.
- Combine Pasta and Sauce: Add the cooked macaroni back into the thickened sauce and stir until all the pasta is evenly coated.
- Serve: Immediately serve the protein-packed mac and cheese warm for the best taste and texture.
Notes
- You can omit the protein powder if desired, but it adds an extra protein boost.
- Use non-fat milk for a lower-calorie option or whole milk for a richer flavor.
- Make sure to stir the sauce continuously to prevent lumps and to ensure smooth thickening.
- For a gluten-free version, substitute elbow macaroni with gluten-free pasta.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
