LunchDinnerVegetarianMeal prep

Cottage Cheese Mac and Cheese

Name: Cottage Cheese Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 bowls
Ingredients: 300g elbow pasta, dry; 400g cottage cheese; 150g sharp cheddar, shredded; 100ml milk; 1/2 tsp mustard powder; 40g breadcrumbs; 15g butter, melted

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Blended cottage cheese and sharp cheddar make a cheese sauce that bakes up just as gooey as the boxed version, with far more protein per bowl. A buttered breadcrumb top keeps the texture contrast that makes mac and cheese worth eating.

Blending the cottage cheese into the sauce is what makes this taste like real mac and cheese instead of a protein-boosted stand-in.

Per serving (1 bowl)

26g

Protein

475

Calories

69g

Carbs

16g

Fat

5 bowls10 min20 min

Ingredients

11 ozelbow pasta, dry
14 ozcottage cheese
5 ozsharp cheddar, shredded
7 tbspmilk
1/2 tspmustard powder
1 ozbreadcrumbs
0.53 ozbutter, melted

Steps

1
Cook the pasta in salted water according to package directions until just al dente, then drain.
2
Preheat oven to 200°C (400°F).
3
Blend the cottage cheese, milk, and mustard powder until completely smooth.
4
Stir the blended mixture and two-thirds of the cheddar through the hot, drained pasta until the cheese starts to melt and coat everything.
5
Transfer to a baking dish, top with the remaining cheddar, then mix the breadcrumbs with the melted butter and scatter over the top.
6
Bake 15-20 minutes until bubbling and golden on top.

Try it this way

Stir in cooked broccoli or diced ham for a heartier version.