DinnerComfort foodHigh proteinQuick & easy20 min
High protein mac and cheese in a cast iron skillet

High-Protein Mac & Cheese

Cottage cheese blended into the sauce, which sounds wrong and tastes like nothing but cheese. It carries the protein without the sauce splitting.

48gProtein
520Calories
61gCarbs
14gFat

Computed per serving from USDA FoodData Central

5 minPrep
15 minCook
20 minTotal
4Serves
AmericanCuisine

Ingredients

  • 300 gmacaroni
  • 400 gcottage cheese, full fat
  • 150 gextra mature cheddar, grated
  • 150 mlsemi-skimmed milk
  • 1 tspdijon mustard
  • 1 tspgarlic powder
  • 1 pinchsalt and black pepper

Equipment

Blender · Large saucepan

Method

  1. Boil the macaroni in well-salted water one minute short of the packet time, then drain and keep a mug of the water.

  2. Blend the cottage cheese, milk, mustard and garlic powder until completely smooth. Completely — any texture left here stays in the finished sauce.

  3. Warm the blended mixture in the pan over low heat. Do not let it boil or it will split.

  4. Off the heat, stir the cheddar through in handfuls until it melts into a glossy sauce.

  5. Fold in the macaroni, loosening with pasta water until it coats rather than clumps. Season hard and serve immediately.

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