Growing up mac and cheese was my go-to comfort meal. I remember opening a box of Kraft Mac and Cheese after getting home from school. Sometimes, I’d play “chef” and add crazy ingredients to customize it. I’d guess about 50% of the time they were success and 50% of the time they were failures. But you win some and lose some.
This leads me to this protein mac and cheese. I wanted something protein focused, but still cozy and nostalgic – and this dish was born. It’s still creamy and delicious, has cheesy flavor without being too cheesy, and is packedddd with protein!
Tips and Tricks
- Perfect Pasta: When boiling the elbow macaroni, aim for al dente texture. It ensures the pasta holds its shape and texture when mixed with the sauce.
- Creamy Sauce: Blending the cottage cheese and Greek yogurt creates a smooth and creamy base for the cheese sauce. Don’t skip this step for the ultimate velvety texture!
- Cheese Melting Technique: Heat the cheese sauce over low heat to melt the cheeses slowly. This prevents the sauce from becoming grainy and ensures a silky consistency.
- Seasoning Savvy: Adjust the garlic powder, onion powder, salt, and pepper according to your taste preference. A little seasoning can go a long way in enhancing flavors.
Serving Suggestions
This high-protein mac and cheese shines as a satisfying main dish, but it’s also fantastic as a side. Pair it with a fresh salad or steamed veggies for a well-rounded meal. For added flair, top it with some crispy bacon bits or even grilled chicken for a touch of smokiness. Get as crazy as you want!
Meal Prepping Made Easy
This recipe is perfect for meal prepping! You can cook the pasta in advance and store it separately from the cheese sauce. When ready to serve, simply warm the sauce on the stove, mix in the precooked pasta, and voila! A quick, delicious meal is ready in minutes, perfect for busy weekdays or whenever those mac and cheese cravings hit.
Protein Macaroni & Cheese
Ingredients
- 8 oz macaroni pasta of choice
- 1 cup low-fat cottage cheese
- 1 cup shredded sharp cheddar cheese reduced-fat, if preferred
- 1/4 cup light cream cheese
- 1/4 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the macaroni pasta according to the package instructions until al dente.
- Drain the pasta and set aside.
- In a blender or food processor, combine cottage cheese, light cream cheese, Greek yogurt, shredded cheddar cheese, Parmesan cheese, Dijon mustard, garlic powder, salt, and pepper.
- Blend until smooth and well combined.
- In a large mixing bowl, combine the cooked macaroni pasta with the blended cheese mixture.
- Gently toss until the pasta is evenly coated with the cheese sauce.
- If the pasta needs thinned add milk or half and half until reaching your desired consistency.
- If you prefer a baked version, transfer the mixture to a baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the top is golden and bubbly.
Notes
- If baking the pasta, boil the pasta 2-3 minutes less to ensure it doesn't overcook in the oven. Top with more cheese or breadcrumbs.
