Protein Macaroni & Cheese
Ingredients
- 8 oz macaroni pasta of choice
- 1 cup low-fat cottage cheese
- 1 cup shredded sharp cheddar cheese reduced-fat, if preferred
- 1/4 cup light cream cheese
- 1/4 cup Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the macaroni pasta according to the package instructions until al dente.
- Drain the pasta and set aside.
- In a blender or food processor, combine cottage cheese, light cream cheese, Greek yogurt, shredded cheddar cheese, Parmesan cheese, Dijon mustard, garlic powder, salt, and pepper.
- Blend until smooth and well combined.
- In a large mixing bowl, combine the cooked macaroni pasta with the blended cheese mixture.
- Gently toss until the pasta is evenly coated with the cheese sauce.
- If the pasta needs thinned add milk or half and half until reaching your desired consistency.
- If you prefer a baked version, transfer the mixture to a baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the top is golden and bubbly.
Notes
- If baking the pasta, boil the pasta 2-3 minutes less to ensure it doesn't overcook in the oven. Top with more cheese or breadcrumbs.
Tried this recipe?Let us know how it was!
