A nourishing twist on the classic macaroni and cheese, this recipe combines high-protein ingredients like Greek yogurt and cottage cheese to create a creamy, healthy meal.
Ingredients
Scale:
8 oz High-protein pasta (e.g., chickpea or lentil pasta)
2 tbsp Unsalted butter
2 tbsp All-purpose flour (or gluten-free flour)
2 cups Milk (or plant-based milk)
1 cup Cottage cheese
1/2 cup Greek yogurt
2 cups Shredded cheese (e.g., cheddar, mozzarella, or a flavorful cheese blend)
1/2 tsp Salt
1/4 tsp Black pepper
1/2 tsp Garlic powder
Optional toppings (e.g., breadcrumbs, herbs, or crispy bacon bits) as desired
Instructions
Bring a large pot of salted water to a boil. Add the high-protein pasta and cook according to package instructions until al dente. Drain and set aside.
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until lightly golden, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Continue to stir until the mixture thickens, about 3-5 minutes.
Remove the pot from heat and stir in the cottage cheese, Greek yogurt, and shredded cheese. Mix until the cheese is melted and the sauce is smooth.
Add the cooked pasta to the cheese sauce, stirring to combine thoroughly. Season with salt, pepper, and garlic powder.
If you prefer a baked version, preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish, sprinkle with additional cheese or breadcrumbs, and bake for 15-20 minutes until bubbly and golden brown.
