Making My Favorite Foods Secretly Healthy

Ingredients

• 2 oz Medium Cheddar Cheese (freshly grated)
• 4 oz Pepper Jack Cheese (freshly grated)
• 16 oz Low-Fat Cottage Cheese (low‑fat, plain)
• 0.5 tbsp Nutritional Yeast (for cheesy flavor)
• 0.25 tsp Smoked Paprika (adds smoky depth)
• 0.25 tsp Chili Powder (mild heat)
• 0.25 tsp Ground Cumin (warm earthiness)
• 1 tsp Onion Powder (dry onion flavor)
• 1 tsp Garlic Powder (dry garlic flavor)
• pinch Salt (to taste)
• 0.5 lb Elbow Macaroni (dry)
• 0.5 tsp Spicy Brown Mustard (adds tang)
• 200 g Unsalted Butter (softened)
• 200 g Brown Sugar (packed)
• 50 g White Sugar (granulated)
• 1 Egg (large)
• 1 Egg Yolk (large)
• 12 g Vanilla Extract (about 1 tsp)
• 315 g All-Purpose Flour (sifted)
• 3 g Baking Powder (about 3/4 tsp)
• 3 g Salt (about 1/2 tsp, for dough)
• 225 g Semi‑Sweet Chocolate Chips (chips)
• pinch Flaky Sea Salt (for topping cookies)

Instructions

1. Grate Cheeses for Queso

   Using a box grater, finely grate 2 oz medium cheddar and 4 oz pepper jack cheese. Freshly grated cheese prevents grainy texture.

   Time: PT5M

2. Blend Cottage Cheese

   Place the 16 oz low‑fat cottage cheese into the blender cup, secure the lid, and blend on high until completely smooth and creamy.

   Time: PT3M

3. Heat Base for Queso

   Transfer the blended cottage cheese to a small sauce pot and warm over low heat, stirring constantly to prevent scorching.

   Time: PT5M

   Temperature: low simmer

4. Melt Cheeses

   Add the freshly grated cheddar and pepper jack to the pot. Stir until fully melted and incorporated.

   Time: PT3M

   Temperature: low simmer

5. Season Queso

   Stir in 0.5 tbsp nutritional yeast, 0.25 tsp smoked paprika, 0.25 tsp chili powder, 0.25 tsp ground cumin, 1 tsp onion powder, 1 tsp garlic powder, and a pinch of salt. Remove from heat.

   Time: PT2M

6. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add 0.5 lb elbow macaroni and cook until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: boiling

7. Reserve Pasta Water & Drain

   Before draining, scoop out 0.5 cup of the hot pasta water and set aside. Then drain the macaroni using a strainer.

   Time: PT2M

8. Combine Base for Mac & Cheese

   In the same small sauce pot, combine the reserved 0.5 cup pasta water with the remaining 16 oz blended cottage cheese. Warm over low heat.

   Time: PT2M

   Temperature: low simmer

9. Add Flavorings

   Stir in 6 oz shredded cheddar, 0.5 tsp spicy brown mustard, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp nutritional yeast, and a generous pinch of salt.

   Time: PT2M

   Temperature: low simmer

10. Finish Mac & Cheese

    Continue stirring for about 4 minutes until the sauce is smooth and glossy. Fold the cooked macaroni into the sauce until evenly coated.

    Time: PT5M

    Temperature: low simmer

11. Strain Cottage Cheese for Cookies

    Open the 16 oz cottage cheese container, pour out half, and let the excess whey drip away for a minute. Transfer the remaining 8 oz to the blender cup.

    Time: PT2M

12. Blend Cookie Cottage Cheese

    Blend the 8 oz cottage cheese until smooth.

    Time: PT1M

13. Prepare Dry Ingredients

    In a separate bowl, sift 315 g all‑purpose flour, then whisk in 3 g baking powder and 3 g salt. Set aside.

    Time: PT2M

14. Cream Butter and Sugars

    In the mixing bowl, cream 200 g softened unsalted butter with 200 g brown sugar and 50 g white sugar until light and fluffy, about 3 minutes.

    Time: PT3M

15. Add Egg and Vanilla

    Add 1 whole egg, 1 egg yolk, and 12 g vanilla extract. Mix until just combined.

    Time: PT1M

16. Incorporate Cottage Cheese

    Pour the blended cottage cheese into the batter and mix for another minute until smooth.

    Time: PT1M

17. Combine Dry Ingredients

    Gradually add the dry flour mixture to the wet batter, mixing on low speed. Stop mixing as soon as the flour is incorporated to avoid over‑mixing.

    Time: PT2M

18. Fold in Chocolate Chips

    Stir in 225 g semi‑sweet chocolate chips until evenly distributed.

    Time: PT1M

19. Chill Dough

    Cover the dough, flatten into a disc, and refrigerate for 1 hour to allow the flour to hydrate and the cookies to firm up.

    Time: PT1H

20. Preheat Oven

    Preheat the oven to 350°F (177°C).

    Time: PT5M

    Temperature: 350°F

21. Portion Cookies

    Using a cookie scoop or tablespoon, drop rounded mounds onto a baking sheet lined with parchment or a silicone mat. Sprinkle a tiny pinch of flaky sea salt on each cookie.

    Time: PT5M

22. Bake Cookies

    Bake for 8‑12 minutes, watching closely after 8 minutes. Cookies are done when edges are set and tops are lightly golden.

    Time: PT10M

    Temperature: 350°F

23. Cool Cookies

    Remove the sheet from the oven and let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g