Description
This Low-Calorie High-Protein Mac and Cheese delivers all the creamy, cheesy comfort you love—without the guilt. Packed with protein from cottage cheese and Greek yogurt, it’s a nourishing twist on a classic favorite.
Ingredients
- 8 ounces whole-grain elbow macaroni
- 1 cup low-fat cottage cheese
- 1 cup plain Greek yogurt
- 1 cup shredded reduced-fat cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Optional: Fresh herbs for garnish (like parsley or chives)
Instructions
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a blender or food processor, combine cottage cheese, Greek yogurt, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
- Pour the sauce into a large pot over low heat. Add the shredded cheddar cheese and stir until melted and smooth.
- Add the cooked macaroni to the sauce and stir to coat evenly.
- Taste and adjust seasoning as needed. Garnish with fresh herbs if desired and serve warm.
Notes
- For extra creaminess, reserve a little pasta water and add it to the sauce as needed.
- Use whole-wheat or chickpea pasta to boost fiber and protein even further.
- This dish reheats well—store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American