High Protein Mac & Cheese
by: claire cary
Comfort food, but better for you! This high protein mac and cheese is creamy, rich and everything a good mac and cheese should be, but with 20 grams of protein per serving thanks to cottage cheese. It's easy to make and ready in under 30 minutes.
Ingredients
- 12 ounces gluten free pasta of choice can use regular
- 2 tablespoons unsalted butter
- 1 ½ tablespoons gluten free all purpose flour can sub for regular AP flour
- 1 ½ cups milk
- ¾ cup cottage cheese
- 1 ¾ cup cheddar cheese freshly grated, see notes
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions.
- Add the milk and cottage cheese to a blender and blend until smooth. Set aside.
- In a large pot or wide brimmed pan, melt the butter over medium/low heat. Once melted, whisk in the flour, salt, pepper and spices until no clumps remain.
- Pour in the milk mixture and whisk everything to combine. Reduce the heat to low and let the milk thicken slightly.
- Whisk in the cheddar cheese until melted, then remove from heat. Combine with the cooked pasta and toss to combine.
- Serve hot as is or with freshly grated parmesan and chopped chives. Enjoy!
Notes
I suggest using a block of cheddar and grating yourself. Pre-shredded usually has anti-caking agents and doesn't melt as well.
I also love adding in 1/4-1/2 cup of freshly grated parmesan cheese for a sharper, richer flavor. Also adds more protein!
Serving: 1bowl / Calories: 434kcal / Carbohydrates: 48g / Protein: 20g / Fat: 20g / Saturated Fat: 11g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 4g / Trans Fat: 0.2g / Cholesterol: 55mg / Sodium: 547mg / Potassium: 154mg / Fiber: 1g / Sugar: 4g / Vitamin A: 624IU / Vitamin C: 0.04mg / Calcium: 334mg / Iron: 1mg
