Description
A lighter twist on classic mac and cheese that boosts protein while keeping calories in check, perfect for a satisfying meal without the guilt.
Ingredients
- 8 oz whole grain elbow macaroni
- 1 cup low-fat cottage cheese
- 1 cup skim milk
- 1 cup reduced-fat sharp cheddar cheese, shredded
- ½ cup plain Greek yogurt
- 2 tbsp grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a blender or food processor, combine cottage cheese, skim milk, Greek yogurt, Dijon mustard, garlic powder, salt, and pepper. Blend until smooth.
- Return the drained pasta to the pot over low heat. Stir in the blended sauce until well combined.
- Add shredded cheddar and Parmesan cheese, stirring constantly until cheese is melted and sauce is creamy.
- Transfer mixture to a lightly greased baking dish. Bake for 15 minutes, or until bubbly and lightly golden.
- Remove from oven and let rest 5 minutes. Garnish with parsley if desired before serving.
Notes
- Whole grain pasta adds fiber and keeps you full longer.
- Greek yogurt and cottage cheese increase protein without excess fat.
- Feel free to mix in steamed broccoli or grilled chicken for extra nutrients.