Protein White Mac and Cheese

Cook the pasta in well-salted boiling water until just al dente — start checking 1 minute before the package time. Reserve ½ cup of the starchy pasta water, then drain.

While the pasta cooks, blend the cottage cheese and milk until completely smooth.

In a large saucepan or pot over medium-low heat, melt the butter or oil. Pour in the blended cottage cheese mixture and warm gently, stirring often, 2–3 minutes.

Stir in the mozzarella, parmesan, garlic powder, onion powder, salt, and pepper. Keep stirring until the cheeses melt into a smooth, creamy sauce, 2–4 minutes. If using the optional boosters, whisk in the protein powder, Dijon, and nutmeg now.

Add the drained pasta to the sauce and toss to coat. Loosen with splashes of the reserved pasta water until it reaches your preferred consistency.

Taste and adjust salt and pepper. Serve hot, topped with extra parmesan if you like.

To keep the noodles from overcooking in the oven, undercook them by about 2 minutes in step 1 — they'll finish cooking in the sauce as it bakes.

Transfer the stovetop mac and cheese to a greased 8×8-inch baking dish. Top with an extra ½ cup shredded mozzarella and a sprinkle of parmesan.

Bake at 375°F for 12–15 minutes, just until the cheese is bubbly and golden on top — any longer and the pasta turns soft and mushy.

Let it rest 5 minutes before serving.