Protein Mac And Cheese
This high protein mac and cheese needs just 6 main ingredients to make and yields the most creamy and dreamy mac ever. I love how it tastes like the real thing. Watch the video below to see how I make it in my kitchen!
Servings 6 servings
Calories 379kcal
Ingredients
- 12 ounces elbow macaroni
- 1 cup cottage cheese
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup protein powder unflavored, optional
- 1 cup milk I used non-fat milk
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cook the elbow macaroni as per package instructions. Set aside.
- In a high speed blender, combine the cottage cheese, shredded cheese, milk, protein powder, and cornstarch and blend until smooth.
- Add the sauce to a saucepan over medium heat. Bring to a boil. Once it begins to simmer, slowly stir the sauce until it thickens.
- Add the pasta back into the sauce until coated. Serve immediately.
Video
Notes
TO STORE: Leftovers are best stored in an airtight container in the fridge. It will keep well for up to five days.
TO FREEZE: Place portions of the mac and cheese in a shallow container and store in the freezer for up to 6 months.
TO MAKE AHEAD: I've often made the sauce in advance and kept portions in the freezer. When ready to use, just thaw in the fridge overnight.
Nutrition
Serving: 1serving | Calories: 379kcal | Carbohydrates: 37g | Protein: 32g | Fat: 14g | Sodium: 646mg | Potassium: 103mg | Fiber: 8g | Sugar: 6g | Vitamin A: 311IU | Calcium: 352mg | Iron: 6mg | NET CARBS: 29g