Protein Mac and Cheese

• servings: 5 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

8 ounces elbow pasta (dry) (I like to use large elbows)

1 tablespoon butter

1 tablespoon flour

1/2 cup milk (I like using whole milk)

1 cup full-fat cottage cheese (220 grams)

2 cups shredded cheddar cheese, freshly grated (3 ounces)

1/2 teaspoon garlic powder

1/2 teaspoon paprika

salt and pepper, to taste

Directions

In a large pot, cook pasta according to the package directions until al dente. After draining, occasionally toss the noodles in the colander to prevent them from sticking together while making the cheese sauce.

While the pasta cooks, blend cottage cheese. Add cottage cheese and milk to a medium jar/measuring cup. Use an immersion blender to blend until smooth and combined, or you can place it in a small blender.

In the same pot, make the cheese sauce. After you drain the pasta, turn down the heat to low and let the pan cool off for a couple of minutes. On low heat, add butter and let it melt. Add flour and whisk constantly to fully combine and make a roux. Add cottage cheese mixture and whisk to combine. Turn the heat back up to medium-low. Next, add shredded cheddar cheese, one handful at a time, and whisk until combined and melted. Finally, add garlic powder, paprika, salt, and pepper. Whisk to combine.

Make mac and cheese. Add the pasta to the pot with the cheese sauce and stir until fully coated and combined.

Enjoy!

Nutrition

• Serving Size: 1 cup
• Calories: 305 kcal
• Total Fat: 11.4 g
• Saturated Fat: 5.8 g
• Unsaturated Fat: 2.9 g
• Cholesterol: 7 mg
• Sodium: 324 mg
• Total Carbohydrate: 34.6 g
• Dietary Fiber: 3.4 g
• Total Sugars: 4.1 g
• Protein: 15.1 g