Description
This Low Calorie High Protein Mac and Cheese is a guilt-free delight perfect for those seeking a healthy twist on a classic comfort food. Made with whole wheat macaroni, low-fat cottage cheese, and shredded low-fat cheddar, this recipe is blended into a creamy cheese sauce packed with protein and flavor. Seasoned with garlic and onion powder and enhanced with nutritional yeast, it delivers a cheesy indulgence without excess calories or fat. Ready in just 25 minutes, this dish is an ideal easy weeknight meal for a nutritious and satisfying dinner.
Ingredients
Scale
Pasta
- 8 oz whole wheat macaroni
Cheese Sauce
- 2 cups low-fat cottage cheese
- 1 cup shredded low-fat cheddar cheese
- 1/2 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and cook the whole wheat macaroni according to the package instructions until al dente. Drain well and return the macaroni to the pot.
- Prepare the cheese sauce: In a blender, combine low-fat cottage cheese, unsweetened almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until the mixture is completely smooth and creamy.
- Combine sauce and pasta: Pour the blended cheese sauce over the drained macaroni in the pot and stir thoroughly to ensure the pasta is evenly coated.
- Add shredded cheddar cheese: Sprinkle the shredded low-fat cheddar cheese into the macaroni mixture and stir well to incorporate.
- Heat gently: Place the pot over low heat and warm the mac and cheese, stirring frequently until the cheddar cheese melts and the sauce is heated through, being careful not to burn.
- Serve: Once fully heated and creamy, remove from heat and serve the mac and cheese warm for the best flavor and texture.
Notes
- Use whole wheat macaroni for added fiber and nutrients.
- Adjust salt and pepper to taste to keep sodium low.
- The nutritional yeast adds a cheesy flavor while boosting protein and vitamins.
- Heating gently prevents curdling or burning of the cheese sauce.
- This dish can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
