Description
A simple recipe for macaroni and cheese boosted with extra protein.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk (whole or 2%)
- 1 cup cottage cheese, blended until smooth
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for one minute, stirring constantly.
- Gradually whisk in milk until the mixture is smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
- Remove the saucepan from the heat. Stir in the blended cottage cheese, cheddar cheese, and Monterey Jack cheese until melted and smooth.
- Stir in salt, pepper, and paprika.
- Add the cooked macaroni to the cheese sauce and mix well to coat.
- Serve immediately.
Notes
- For a smoother sauce, blend the cottage cheese in a food processor or blender until completely smooth before adding it to the roux.
- You can bake this dish for a crispy top: transfer the mixture to a baking dish, top with 1/2 cup breadcrumbs mixed with 1 tablespoon melted butter, and bake at 375°F (190°C) for 15 minutes.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 35
- Cholesterol: 95
Keywords: high protein, macaroni and cheese, comfort food, easy dinner, cheesy pasta