Protein Mac and Cheese

Name: Protein Mac and Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 tsp Salt; 12½ oz Macaroni; 14 oz Cottage Cheese; ¾ cup Milk; 1 tsp Dijon Mustard; ¼ tsp Black Pepper; 9 oz Peas; 5½ oz Cheddar Cheese

By Eatpace

Macaroni and peas are coated in a cheddar sauce made creamy with blended cottage cheese. The sauce blends while the pasta cooks, making this a practical weeknight dinner.

Total: 25 min; 10 prep · 15 cook
Serves: 4; Scale it below
Calories: 656; kcal per serving
Protein: 36g; per serving

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Macaroni and peas coated in a creamy cheddar sauce in a bowl.

25 min

Ingredients

8 ingredients

4 servings

2 tsp Salt (For the pasta water)
12½ oz Macaroni (Dry)
14 oz Cottage Cheese (Low-fat or whole-milk)
¾ cup Milk
1 tsp Dijon Mustard
¼ tsp Black Pepper
9 oz Peas (Frozen)
5½ oz Cheddar Cheese, shredded (Sharp cheddar)

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

656 kcal

Protein: 36 g
Carbs: 81 g
Fat: 20 g
Fiber: 6 g

By EatpaceHow we write and check our recipes

Method

6 steps 10 min prep · 15 min cook

Prep

Step 1. Bring a large pot of water to a boil and add Salt. Add Macaroni and cook over medium-high heat, stirring occasionally, until nearly tender, about 6 minutes.
Step 2. Meanwhile, blend Cottage Cheese, Milk, Dijon Mustard, and Black Pepper until completely smooth.

Cook

Step 3. Add Peas to the pasta pot and cook until the pasta is tender and the peas are hot, about 2 minutes. Drain both.
Step 4. Pour the blended sauce into the empty pasta pot. Warm over low heat, stirring, until steaming but not bubbling, about 3 minutes.

Finish & serve

Step 5. Turn off the heat and stir in Cheddar Cheese until melted. Fold in the drained pasta and peas until coated; add a splash of milk if the sauce is too thick.
Step 6. Divide the mac and cheese among bowls and serve while warm.

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Tips

Good to know

Keep the sauce below a simmer and melt the cheddar off the heat to help it stay smooth.

Leftovers

Refrigerate leftovers for up to 3 days and reheat gently with a splash of milk.

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