Description
A nutritious twist on the classic mac and cheese, packed with protein from cottage cheese, Greek yogurt, and chicken.
Ingredients
- Elbow macaroni: 2 cups (uncooked)
- Cottage cheese: 1 cup
- Shredded cheddar cheese: 2 cups
- Greek yogurt: 1/2 cup
- Milk: 1 cup
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Cooked chicken breast: 1 cup (diced)
- Salt: to taste
- Olive oil or butter: 1 tablespoon (for greasing)
Instructions
- Cook the elbow macaroni in salted boiling water until al dente, about 7-9 minutes. Drain and set aside.
- In a large mixing bowl, combine cottage cheese, shredded cheddar cheese (reserve some for topping), Greek yogurt, and milk. Add garlic powder, onion powder, black pepper, and salt. Mix until smooth.
- Fold the cooked macaroni into the cheese sauce mixture and add the diced chicken breast. Stir until evenly coated.
- Preheat the oven to 350°F (175°C). Grease a baking dish and pour the macaroni and cheese mixture into it. Top with reserved cheddar cheese and bake for 25-30 minutes until golden and bubbly.
Notes
- Feel free to add vegetables like spinach or broccoli for extra nutrition.
- Experiment with different cheeses for varied flavors.
- For a vegan version, substitute with plant-based ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: high protein, mac and cheese, comfort food, nutritious, easy recipe