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To create this dish, you need these ingredients: - 8 oz whole grain elbow macaroni - 2 cups low-fat cottage cheese - 1 cup shredded low-fat cheddar cheese - 1/2 cup Greek yogurt - 1/4 cup nutritional yeast - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper, to taste These ingredients work together to give you a creamy and cheesy flavor while keeping it healthy. You can add a few extra touches to make your mac and cheese even better: - Fresh parsley, chopped for garnish - A sprinkle of smoked paprika for extra flavor - Sautéed vegetables like spinach or bell peppers - Crumbled turkey bacon for a savory kick These additions will not only enhance the taste but also boost the meal's nutrition. Every ingredient in this recipe has health benefits: - Whole grain elbow macaroni: Offers fiber and keeps you full longer. - Low-fat cottage cheese: Packed with protein and calcium, it helps build muscle. - Low-fat cheddar cheese: Adds flavor and calcium without too much fat. - Greek yogurt: Provides probiotics for gut health and extra protein. - Nutritional yeast: A great source of B vitamins and adds a cheesy flavor. - Garlic powder: Supports your immune system and adds taste. - Onion powder: Contains antioxidants and adds depth to your dish. - Smoked paprika: Adds a unique flavor and some antioxidants. - Salt and pepper: Enhances the overall taste without adding calories. Using these ingredients not only makes your mac and cheese tasty but also supports your health goals. {{ingredient_image_2}} First, grab 8 oz of whole grain elbow macaroni. Follow the package instructions for cooking time. Aim for an al dente texture. This means the pasta should be firm but not hard. Once cooked, drain the pasta in a colander. Let it cool for a few minutes while you prep the cheese mixture. In a large bowl, add 2 cups of low-fat cottage cheese. Then, add 1 cup of shredded low-fat cheddar cheese. Next, mix in 1/2 cup of Greek yogurt for creaminess. Add 1/4 cup of nutritional yeast for a cheesy flavor without extra fat. Now, sprinkle in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of smoked paprika. Season with salt and pepper to taste. Use a blender or food processor to mix everything until smooth and creamy. Preheat your oven to 350°F (175°C). In the large bowl, fold in the cooked macaroni. Stir well to coat every piece with the creamy cheese mixture. Next, grease a 9x13 inch baking dish lightly. Pour the macaroni and cheese mixture into the dish. Spread it out evenly with a spatula. Place the dish in the oven and bake for about 20 minutes. Watch for the cheese to bubble and turn golden brown. After baking, let it cool for a few minutes before serving. Sprinkle with fresh parsley for a pop of color. To make your mac and cheese extra creamy, use fresh ingredients. Blend the cottage cheese and Greek yogurt well. This makes a smooth base. Adding a bit more Greek yogurt can boost creaminess too. For a twist, try a splash of low-fat milk. This will help it mix better. If you lack some ingredients, don’t worry! You can swap low-fat cottage cheese for ricotta. It tastes great and is still healthy. If you can’t find nutritional yeast, try a small amount of grated Parmesan. It adds a nice flavor. For a dairy-free option, use cashew cream instead of yogurt or cottage cheese. To get the best crust, preheat your oven well. Bake at 350°F until golden. If you want an even crunchier top, sprinkle some extra cheddar on top before baking. You can also broil it for a minute at the end. Just watch closely, so it doesn’t burn. A good crust will make your dish look and taste great! Pro Tips Cook Pasta Al Dente: Ensure your elbow macaroni is cooked al dente, as it will continue to cook when baked, preventing a mushy texture. Customize Your Cheese: Feel free to mix and match different types of low-fat cheese or add a sprinkle of your favorite cheese on top before baking for extra flavor. Add Vegetables: Boost the nutrition factor by mixing in steamed broccoli, spinach, or peas before baking for a colorful and healthy twist. Let It Rest: Allow the mac and cheese to cool for a few minutes after baking; this helps it set and makes serving easier. {{image_4}} You can easily add veggies to your mac and cheese. Spinach, broccoli, or peas work great. Add them to the pasta during cooking. This way, they become tender. You can also mix in roasted bell peppers or zucchini. They add color and flavor. Adding vegetables gives you more vitamins and minerals. It makes the dish more filling and balanced. If you want more protein, try adding cooked chicken or turkey. You can also use canned tuna or shrimp. These options make your meal heartier. For a vegetarian boost, consider adding black beans or lentils. They are rich in protein and keep it healthy. You can also use extra Greek yogurt or cottage cheese in the sauce. This keeps your dish creamy while upping the protein content. Cheese is key to a tasty mac and cheese. While low-fat cheddar is great, you can switch it up. Try mozzarella for a stretchy texture or gouda for a smoky flavor. Parmesan adds a salty kick while feta brings a tangy note. Mixing cheeses can create fun new flavors. Don’t be afraid to experiment! Just remember to keep the cheese low-fat for a healthier dish. To keep your Skinny High-Protein Mac & Cheese fresh, store it in an airtight container. This helps prevent the dish from drying out or absorbing odors from the fridge. Let it cool down to room temperature before sealing. It's best to eat leftovers within three to four days for optimal taste and safety. Reheating is simple. Just take your leftovers from the fridge. Place them in a microwave-safe bowl. Cover it with a damp paper towel to keep moisture in. Heat for 1 to 2 minutes, stirring halfway through. If you prefer the oven, preheat to 350°F (175°C). Bake for about 15 minutes until warm and bubbly. You can freeze this mac and cheese for longer storage. Place it in a freezer-safe container. Make sure to leave some space at the top for expansion. It can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat as usual for a quick meal. To make this recipe vegan, swap out the dairy ingredients. Use plant-based cheese instead of the low-fat cheddar. Replace cottage cheese with a vegan alternative, like cashew cream or tofu blended until smooth. For Greek yogurt, use a coconut or almond yogurt. Nutritional yeast adds a cheesy flavor, so keep that in the mix. This way, you can enjoy a tasty vegan version of mac and cheese. This dish pairs well with many sides. A fresh salad adds color and crunch. Try a simple green salad with a lemon vinaigrette. Roasted vegetables also work great. Think about broccoli, Brussels sprouts, or carrots for added nutrition. You can also serve it with grilled chicken or shrimp for extra protein. These sides make a complete and balanced meal. Cooking the macaroni takes about 8 to 10 minutes. Follow the package instructions for the best results. Aim for an al dente texture, which means the pasta is firm but cooked through. After cooking, drain and let it cool slightly. This step helps the pasta hold its shape when mixed with the sauce. This blog post covered how to make Skinny High-Protein Mac & Cheese. We discussed the key ingredients, step-by-step cooking instructions, and tips for a great dish. I shared ways to add veggies and protein while ensuring extra creaminess. You can store leftovers and even make it vegan. Remember, this dish is tasty and healthy. Experiment with different cheese combinations to find your favorite. Enjoy making this meal that fits your lifestyle. Happy cooking!

Skinny High-Protein Mac & Cheese

A healthier take on classic mac and cheese, packed with protein and flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 oz whole grain elbow macaroni
  • 2 cups low-fat cottage cheese
  • 1 cup shredded low-fat cheddar cheese
  • 1/2 cup Greek yogurt
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • to taste Salt and pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • Start by cooking the whole grain elbow macaroni according to the package instructions. Aim for al dente texture for the best results, then drain the pasta and set aside to cool slightly.
  • In a large mixing bowl, add the low-fat cottage cheese, Greek yogurt, nutritional yeast, garlic powder, onion powder, smoked paprika, and a good pinch of salt and pepper. Use a blender or food processor to blend this mixture until it reaches a smooth and creamy consistency, ensuring that the flavors are well combined.
  • Once blended, fold in the cooked macaroni and shredded low-fat cheddar cheese into the creamy mixture. Stir thoroughly until each piece of pasta is generously coated with the cheesy sauce.
  • Preheat your oven to 350°F (175°C) while you prepare the baking dish.
  • Grease a 9x13 inch baking dish with a light coat of cooking spray or butter, then carefully pour the macaroni and cheese mixture into the dish. Spread it out evenly with a spatula for uniform cooking.
  • Place the baking dish in the preheated oven and bake for approximately 20 minutes. Keep an eye on it; you want the cheese to become bubbly and develop a lovely, lightly golden crust on top.
  • After baking, remove the dish from the oven and let it cool for a few minutes. This will help it set slightly. Just before serving, sprinkle with freshly chopped parsley to add a burst of color and freshness to your dish.

Notes

Serve with a side salad for a complete meal.
Keyword healthy, high protein, mac and cheese