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- 8 ounces whole grain elbow macaroni - 1 cup cottage cheese (low-fat or regular) - 1 cup shredded sharp cheddar cheese - 1/2 cup grated Parmesan cheese - 2 cups unsweetened almond milk (or regular milk) - 2 tablespoons butter - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/4 cup chopped fresh parsley Let’s dive into the heart of this dish. First, we need the main ingredients. Whole grain elbow macaroni gives you a nice texture and adds fiber. Cottage cheese is our secret protein booster. I love using sharp cheddar cheese for that bold flavor. Grated Parmesan cheese adds a nice, salty kick. Next, we have the liquid ingredients. Unsweetened almond milk works great, but regular milk is fine too. The butter is key for a rich sauce. Now, let’s talk about seasoning and garnish. Garlic powder and onion powder bring depth to the dish. Don’t forget salt and pepper to enhance all the flavors. Fresh parsley on top adds color and a fresh taste. These ingredients come together to create a creamy, satisfying meal that is both tasty and nutritious. 1. Bringing water to a boil: Start by filling a large pot with water. Add a pinch of salt and heat on high until it bubbles. 2. Cooking macaroni until al dente: Once the water boils, add 8 ounces of whole grain elbow macaroni. Cook it as the package says, usually around 7-9 minutes. Test a piece to ensure it’s firm but tender, then drain the pasta and set it aside. 1. Making the roux: In the same pot, melt 2 tablespoons of butter over medium heat. Stir in 2 tablespoons of all-purpose flour. Cook this mixture for about 1 minute. Keep stirring so it doesn’t burn. 2. Adding milk and thickening the sauce: Gradually whisk in 2 cups of unsweetened almond milk until the mix is smooth. Keep cooking and stirring for 5-7 minutes until it gets thick. 1. Mixing in cottage cheese and other cheeses: Lower the heat. Add 1 cup of cottage cheese, 1 cup of shredded sharp cheddar cheese, and 1/2 cup of grated Parmesan cheese. Stir well until all the cheese melts and the sauce is creamy. 2. Seasoning and combining with pasta: Add 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt and pepper to taste. Mix everything together, then fold in the cooked macaroni until it is fully coated in that cheesy goodness. Choosing cheese can change your dish. For a great texture, pick cheese that melts well. Sharp cheddar adds a nice flavor. Combine it with Parmesan for a rich taste. You can use low-fat or regular cottage cheese. Low-fat options cut calories but still taste good. Regular cottage cheese has more creaminess. Want more protein? Try adding cooked chicken or turkey. Beans also pack a protein punch. For a balanced meal, serve your mac and cheese with a side salad. This adds fiber and vitamins. You could also include steamed veggies. They will boost nutrition and color. The cheese sauce is key. To get it just right, stir constantly when making the roux. This helps avoid clumps. Gradually add milk and whisk until smooth. Keep an eye on the heat; too high can scorch the sauce. When you mix in the cheeses, do it slowly. This helps everything melt together evenly. {{image_2}} You can make this dish even better with veggies. Adding spinach or broccoli boosts nutrition and flavor. They cook fast and mix well with the cheese. Just toss them in during the last few minutes of pasta cooking. You can also use mushrooms or bell peppers. They add a nice crunch and taste. Slice them thin for quick cooking. Switching up the cheese can change the whole dish. Try using mozzarella for a gooey texture. Pepper jack adds a spicy kick. If you prefer dairy-free options, vegan cheese works too. Look for brands that melt well. Always check the label for protein content. Spices can turn a good dish into a great one. Adding paprika or cayenne gives a warm, rich flavor. For a fresh taste, mix in different herbs like basil or thyme. Herbs bring out the cheese's natural taste. Experiment with what you like best! To keep your Protein Cottage Cheese Mac & Cheese fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. This prevents moisture loss and keeps flavors intact. Store in the fridge for up to three days. - Freezing: You can freeze this dish, too! Use a freezer-safe container. Make sure to leave space for expansion. It can last up to three months in the freezer. Thaw in the fridge overnight before reheating. When it’s time to enjoy your leftovers, you have two good options: - Microwave: Place your mac and cheese in a microwave-safe bowl. Add a splash of almond milk to keep it creamy. Heat in 30-second intervals, stirring in between, until hot. - Stovetop: For a creamier result, use the stovetop. Heat in a saucepan over low heat. Stir in a little milk as needed to maintain that lovely creaminess. Knowing how long your dish lasts is important: - In the Fridge: This mac and cheese will stay good for about three days. - Signs of Spoilage: Look for changes in smell or color. If it smells sour or has an odd texture, it’s time to toss it. Yes, you can use low-fat cottage cheese. It cuts calories and fat. The taste remains creamy but may be slightly less rich. If you want more flavor, consider adding extra spices or cheese. Low-fat options still pack protein, making them a smart choice. Absolutely! You can use gluten-free pasta made from rice or corn. For the sauce, replace all-purpose flour with a gluten-free flour blend. This way, you keep the same creamy texture without gluten. Just make sure to check labels on all products. I love pairing this dish with fresh side salads. A simple green salad adds crunch and freshness. You can also serve it with steamed veggies, like broccoli or green beans. For protein, grilled chicken or shrimp works well. This article explored how to make a tasty Protein Cottage Cheese Mac & Cheese. We covered ingredients, cooking steps, and helpful tips to enhance your dish. You learned how to use whole grain macaroni, creamy cheeses, and various flavors. With these techniques and variations, you can create a meal that's both healthy and delicious. Experiment with different add-ins and enjoy your mac and cheese!

Protein Cottage Cheese Mac & Cheese

Indulge in a healthier twist on a classic favorite with this Protein-Packed Cottage Cheese Mac & Cheese! This creamy, cheesy dish uses high-protein cottage cheese and whole grain pasta for a nutritious meal that the whole family will love. Ready in just 30 minutes, it's perfect for a quick weeknight dinner. Discover the full recipe and elevate your mac and cheese game—click to learn how to make it!
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Ingredients
  

8 ounces whole grain elbow macaroni

1 cup cottage cheese (low-fat or regular)

1 cup shredded sharp cheddar cheese

1/2 cup grated Parmesan cheese

2 cups unsweetened almond milk (or regular milk)

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup chopped fresh parsley (for garnish)

Instructions
 

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

    Make the Cheese Sauce: In the same pot, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to make a roux.

      Add Milk: Gradually whisk in the almond milk until smooth. Continue cooking, stirring regularly, until the mixture thickens, about 5-7 minutes.

        Incorporate Cheeses: Lower the heat and stir in the cottage cheese, cheddar cheese, and Parmesan cheese. Mix well until the cheese melts and the sauce is smooth.

          Season: Add garlic powder, onion powder, salt, and pepper to taste. Mix to combine.

            Combine Pasta and Sauce: Add the cooked macaroni into the cheese sauce, stirring until the pasta is fully coated.

              Serve: Spoon the mac and cheese into bowls and garnish with chopped fresh parsley.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4