HIGH PROTEIN MAC N CHEESE! 🔥🧀

Ingredients

• 280 g Macaroni (short elbow macaroni, dried)
• 300 g Chicken Breast (skinless, boneless; diced after cooking)
• 200 g Low‑Fat Cottage Cheese (1‑2 % milkfat, plain)
• 100 ml Low‑Fat Milk (2 % milk)
• 1 tsp Garlic Powder (dried garlic powder)
• 1 tsp Onion Powder (dried onion powder)
• 0.25 tsp Black Pepper (freshly ground, to taste)
• 0.5 tsp Salt (kosher or table salt, to taste)
• 100 g Low‑Fat Cheddar Cheese (shredded, reduced‑fat)
• 2 tbsp Nutritional Yeast (optional, adds cheesy flavor and B‑vitamins)
• 50 g Low‑Fat Mozzarella Cheese (shredded, part‑skim)

Instructions

1. Cook the macaroni

   Bring a large pot of salted water to a boil, add the 280 g macaroni and cook until al dente, about 10 minutes. Drain and set aside.

   Time: PT10M

   Temperature: 100°C

2. Air fry the chicken

   Season the 300 g chicken breast with salt, pepper and any preferred spices. Place in the air‑fryer basket and cook at 190°C for 15 minutes, flipping halfway through.

   Time: PT15M

   Temperature: 190°C

3. Blend the cheese sauce

   In a blender combine the low‑fat cottage cheese, low‑fat milk, 1 tsp garlic powder, 1 tsp onion powder, black pepper and salt. Blend on high for at least 2 minutes until completely smooth.

   Time: PT2M

4. Heat sauce and melt cheese

   Transfer the blended sauce to a saucepan over low heat. Stir continuously, then add the shredded low‑fat cheddar and nutritional yeast. Continue stirring until the cheese melts and the sauce is glossy.

   Time: PT5M

   Temperature: low

5. Combine all components

   Add the cooked macaroni to the sauce, stirring to coat evenly. Fold in the shredded low‑fat mozzarella and the diced air‑fried chicken. Mix until the mozzarella begins to melt, then divide into four equal containers.

   Time: PT3M

Nutrition Facts

Calories

490

Protein

51g

Carbohydrates

45g

Fat

12g

Fiber

3g