Protein Mac And Cheese
This Protein Mac And Cheese is creamy, cheesy, and packed with protein! A quick, comforting dish perfect for weeknight dinners or cozy weekends.
Servings: 4 servings
Ingredients
- 12 ounces elbow macaroni
- 1 cup cottage cheese
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup unflavored protein powder optional
- 1 cup milk non-fat milk used
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Start by bringing a large pot of salted water to a boil. Add the 12 ounces of elbow macaroni and cook according to package instructions until al dente. Once cooked, drain the macaroni in a colander and set aside.
- In a mixing bowl, combine the 1 cup of cottage cheese, 1 1/2 cups of shredded cheddar cheese, and the optional 1/2 cup of unflavored protein powder. Mix well until the ingredients are fully blended.
- In a saucepan, whisk together the 1 cup of milk, 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Heat over medium-low heat, stirring until the mixture thickens slightly, about 3-5 minutes.
- Add the cooked macaroni to the cheese mixture and pour in the creamy milk mixture. Stir well until all the pasta is coated with the cheesy goodness. Continue to cook on low heat for another 5 minutes, allowing the flavors to meld together.
- You can serve the Protein Mac And Cheese right away for a creamy dish. If you prefer a baked version, transfer the mixture to an oven-safe dish, sprinkle a bit more shredded cheddar cheese on top, and bake at 350°F (175°C) for about 15-20 minutes, until bubbly and golden.
Equipment
- Large Pot
- Colander
- Whisk
- Oven-safe Dish
- Measuring Cups and Spoons
Notes
- For a dairy-free version, substitute cottage cheese and cheddar with plant-based alternatives and use plant-based milk.
- Add fresh vegetables like spinach or cherry tomatoes for a lighter, healthier twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.