Protein Cottage Cheese Mac and Cheese
This cottage cheese mac and cheese is rich and creamy, and packs 24 grams of protein per serving! The best part - it comes together in less than 30 minutes!
Servings: 3
Calories: 532kcal
Equipment
- Dutch oven or another large pot
Ingredients
- 8 oz. (230g) small-shaped pasta of choice (use gluten-free if needed)
- ½ cup (100g) cottage cheese I use 4% fat
- 1 cup (250ml) milk of choice either full-fat cow's milk or dairy-free milk
- 2 teaspoon cornstarch
- ¼ teaspoon sweet paprika powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 2 tsp salted butter
- Freshly cracked black pepper, to taste
- 3.5 oz. (100g) shredded cheddar cheese* or another cheese that melts well
Instructions
- Cook pasta in salted boiling water according to packaging instructions, until al dente. Drain well and add to a bowl. Add a drizzle of olive oil and stir the pasta to prevent it from sticking. Set aside.8 oz. (230g) small-shaped pasta of choice
- To a high-speed blender or a food processor, add milk, cottage cheese, cornstarch, spices, and salt. Blend on high for 30 seconds or until the mixture is completely smooth and no chunks remain.½ cup (100g) cottage cheese, 1 cup (250ml) milk of choice, 2 teaspoon cornstarch, ¼ teaspoon sweet paprika powder, ¼ teaspoon garlic powder, ½ teaspoon salt
- Pour the mixture into a large pot and cook over medium-low heat until it starts to thicken, stirring frequently. The sauce shouldn't come to a boil, or it will separate! You need to heat it gently until it thickens.2 teaspoon salted butter, Freshly cracked black pepper, to taste
- Add the cooked pasta to the sauce, alongside the butter and black pepper. Stir and cook over low heat for 1-2 minutes, or until the sauce thickens to your desired consistency and coats the pasta well.
- Then, turn the heat off and stir the shredded cheese. Cook for 30 seconds to 1 minute, or until the cheese fully melts.3.5 oz. (100g) shredded cheddar cheese*
- Remove from the heat and adjust the seasoning if needed, adding more salt or black pepper to taste. Serve right away while it's warm and cheesy!
Notes
Storage
- Fridge: Let leftovers cool to room temperature. Then, transfer it into a container and cover it with a lid. Save in the fridge for up to 5 days.
- Freezer: Let leftovers cool to room temperature. Then, transfer it into a container and cover it with a lid. Freeze for 3 months. Let thaw in the fridge overnight before serving.
- Stovetop: Add it to a small pot with a splash of water or milk. Heat over medium heat, stirring occasionally, for 5 minutes or until warmed through.
- Microwave: Add it to a microwave-safe bowl and cook for 1-3 minutes, stirring halfway through, or until warmed through
Nutrition
Serving: 1serving | Calories: 532kcal | Carbohydrates: 97.5g | Protein: 24.1g | Fat: 28.5g | Saturated Fat: 10.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.6g | Trans Fat: 0.6g | Cholesterol: 53.8mg | Sodium: 368mg | Potassium: 340.9mg | Fiber: 2.5g | Sugar: 7.3g | Vitamin A: 184IU | Calcium: 374.5mg | Iron: 1.1mg