COTTAGE CHEESE Mac & Cheese (high protein!)

Ingredients

• 200 grams Elbow Macaroni (whole grain or regular)
• 250 grams Low‑Fat Cottage Cheese (2% milk fat, smooth)
• 100 grams Low‑Fat Cheddar Cheese (shredded)
• 100 grams Greek Yogurt (plain, non‑fat)
• 100 ml Milk (2% or skim)
• 1 teaspoon Dijon Mustard (adds tang)
• 0.5 teaspoon Paprika (for flavor)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a rolling boil, add the elbow macaroni and cook al dente for 8–10 minutes.

   Time: PT10M

   Temperature: 100°C

2. Drain Pasta

   Drain the cooked pasta in a colander and set aside. Keep the pot for the sauce.

   Time: PT2M

3. Make Cheese Sauce

   In the same pot (or a saucepan), combine cottage cheese, Greek yogurt, milk, Dijon mustard, paprika, salt, and black pepper. Heat over medium‑low heat, whisking constantly until the mixture is smooth and just warmed through.

   Time: PT5M

   Temperature: 80°C

4. Add Shredded Cheddar

   Stir the shredded low‑fat cheddar into the sauce until fully melted and incorporated.

   Time: PT2M

   Temperature: 80°C

5. Combine Pasta and Sauce

   Add the drained macaroni back into the pot, tossing to coat each piece evenly with the cheese sauce.

   Time: PT3M

6. Optional Bake for Golden Top

   Transfer the mac and cheese to a greased baking dish and bake at 180°C for 10 minutes until the top is lightly golden.

   Time: PT10M

   Temperature: 180°C

7. Serve

   Spoon the mac and cheese onto plates, garnish with a pinch of paprika or fresh parsley if desired, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

35g

Fat

9g

Fiber

2g