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- 8 oz elbow macaroni - 1 cup cottage cheese (low-fat or full-fat) - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 teaspoon Dijon mustard - 1/2 teaspoon paprika - Salt and pepper to taste - 1/4 cup plain Greek yogurt - Fresh parsley or chives for garnish (optional) This dish is packed with protein. It helps build muscle and keeps you full. Here’s a quick look at the nutrition per serving: - Calories: 400 - Protein: 25g - Carbohydrates: 40g - Fat: 15g - Fiber: 3g You get a nice balance of carbs and protein. The cheese and yogurt add creaminess and flavor. The olive oil gives healthy fats. If you need swaps, I have you covered. Here are some easy ideas: - Use whole wheat pasta for more fiber. - Swap cottage cheese for ricotta if you want a different taste. - Try goat cheese instead of Parmesan for a tangy flavor. - Use almond milk instead of Greek yogurt for a dairy-free option. These swaps keep the dish tasty and fun. Enjoy mixing and matching to suit your taste! Start by boiling water in a large pot. Add salt to the water. It helps flavor the pasta. Next, add 8 oz of elbow macaroni. Cook it according to the package instructions until it's al dente. This means it should be firm to the bite. Once cooked, drain the macaroni in a colander and set it aside. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add 2 cloves of minced garlic. Sauté the garlic for about one minute until it smells great. Lower the heat to low. Now, add 1 cup of cottage cheese. Stir it until it's warm and a bit smooth. Gradually mix in 1 cup of shredded sharp cheddar cheese and 1/2 cup of grated Parmesan cheese. Add 1 teaspoon of Dijon mustard and 1/2 teaspoon of paprika. Finally, stir in 1/4 cup of plain Greek yogurt. This will make your sauce creamy. Remember to season it with salt and pepper to taste. Now, it's time to bring it all together. Add the cooked macaroni to the cheese sauce. Stir well so every piece of pasta gets coated. Heat the mixture for about 2-3 minutes. This helps blend all the flavors. Once heated, your Protein Cottage Cheese Mac & Cheese is ready to serve. You can transfer it to bowls and garnish with fresh parsley or chives if you want. Enjoy your meal! To make your mac and cheese extra creamy, blend in more cottage cheese. You can add an extra half cup for a richer texture. Mixing in plain Greek yogurt helps too. It creates creaminess and adds protein. Make sure to stir well when adding these ingredients. This helps them blend smoothly with the cheese sauce. For a flavor boost, try adding garlic powder or onion powder. A pinch of cayenne can bring a nice kick. You can also add a splash of hot sauce for heat. Fresh herbs like parsley or chives add freshness and color. Always taste your dish as you season. Adjust salt and pepper to your liking for the best flavor. One common mistake is overcooking the macaroni. Cook it just until al dente for the best bite. Another mistake is not stirring the cheese sauce well. This can lead to clumps. Ensure all the cheese melts smoothly. Lastly, don’t skip the seasoning. It can make or break the flavor of your dish. Always season to enhance every bite. {{image_2}} You can mix different cheeses to boost flavor. Try using gouda or mozzarella. They add a creamy texture and rich taste. For a sharper kick, add blue cheese or pepper jack. These cheeses will change the taste, making it fun and new! Want more protein? Add cooked chicken or turkey. Shred the meat and mix it in with the cheese sauce. This makes your dish heartier. You can use rotisserie chicken for quick prep. Ground turkey also works well. Both options give a savory twist! You can make this dish vegetarian or plant-based easily. Swap the cottage cheese for a plant-based option. Look for tofu or cashew cheese. Use nutritional yeast for a cheesy flavor without dairy. This keeps your meal tasty and healthy. You still get a great protein punch! To keep your Protein Cottage Cheese Mac & Cheese fresh, let it cool first. Store it in an airtight container. You can keep it in the fridge for up to three days. Make sure to separate portions if you want easy access later. Label the container with the date, so you know when to use it. Reheating is simple. You can use the microwave or stovetop. For the microwave, place a portion in a bowl and cover it with a damp paper towel. Heat it for one minute, then stir and heat in 30-second intervals until warm. If you prefer the stovetop, add a splash of milk or water to a pan and heat it over low heat. Stir often until hot. You can freeze this mac and cheese for up to three months. Portion it out into freezer-safe containers. Make sure to leave some space at the top, as it may expand. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it as described above. This way, you can enjoy your tasty meal anytime! Yes, this mac and cheese is high in protein. Using cottage cheese and Greek yogurt boosts the protein level. Each serving packs a nutritious punch, making it a great meal choice. The combination of cheeses adds flavor and creaminess too. With about 25 grams of protein per serving, it's perfect for muscle recovery. Absolutely! You can use low-fat cottage cheese in this recipe. It will still give you a creamy texture and great taste. The key is to ensure it blends well with the other ingredients. Low-fat options can help cut calories while keeping protein high. So feel free to choose what fits your diet best. This recipe takes about 25 minutes from start to finish. You’ll spend roughly 10 minutes prepping ingredients. Cooking the macaroni and making the cheese sauce will take the rest of the time. This makes it a quick and easy meal for busy days. This article covered how to make protein cottage cheese mac and cheese. We looked at the key ingredients, including options for substitutes. Step-by-step instructions helped guide you through cooking. Tips made your dish creamier and more flavorful. We also explored variations for different diets. Finally, we discussed proper storage and reheating methods. With these insights, you can enjoy a tasty, healthy meal. Happy cooking!

Protein Cottage Cheese Mac & Cheese

Elevate your comfort food game with this Protein Cottage Cheese Mac & Cheese recipe! Discover how to create a creamy, cheesy delight using cottage cheese and a blend of sharp cheddar and Parmesan for an irresistible flavor boost. Perfect for a quick meal, this dish is packed with protein and ready in just 25 minutes. Click to explore the full recipe and enjoy a healthier twist on a classic favorite!
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Ingredients
  

8 oz elbow macaroni

1 cup cottage cheese (low-fat or full-fat)

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon Dijon mustard

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup plain Greek yogurt

Fresh parsley or chives for garnish (optional)

Instructions
 

Cook the macaroni: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

    Prepare the cheese sauce: In a medium saucepan over medium heat, add olive oil and sauté the minced garlic until fragrant (about 1 minute).

      Mix in cottage cheese: Reduce heat to low and add the cottage cheese, stirring until heated through and slightly smooth.

        Add cheddars and seasonings: Gradually stir in the sharp cheddar cheese, Parmesan cheese, Dijon mustard, paprika, and Greek yogurt, mixing until fully incorporated and creamy. Season with salt and pepper to taste.

          Combine and heat through: Stir the cooked macaroni into the cheese sauce, mixing well to ensure all pasta is coated. Heat through for about 2-3 minutes, allowing flavors to meld.

            Serve: Transfer the mac and cheese to bowls and garnish with fresh parsley or chives if desired.

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4