dinner · american
Cottage Cheese Mac and Cheese
Silky, sharp-cheddar stovetop mac in 20 minutes. 39g protein.
Cottage cheese blended with milk, dry mustard and a drop of hot sauce turns into a velvety base that sharp cheddar melts straight into, no flour and no roux. High-protein elbows hold onto the sauce, and a quick buttery panko crunch on top makes it feel like the baked version without turning on the oven.
8.3 g protein per 100 kcal · USDA FoodData Central
Scaled to your servings, timers on your Lock Screen, every ingredient on your grocery list. Coming soon to iPhone.
Join the waitlistIngredients
Cheese sauce
- 2 cups 1% cottage cheese450 g 1% cottage cheese
- ¾ cup skim milk175 ml skim milk
- 1 tsp dry mustard powder1 tsp dry mustard powder
- ½ tsp garlic powder½ tsp garlic powder
- 1 tsp hot sauce1 tsp hot sauce
- ½ tsp kosher salt, plus more for the pasta water½ tsp kosher salt, plus more for the pasta water
- 6 oz reduced-fat sharp cheddar, shredded from a block, about 1½ cups170 g reduced-fat sharp cheddar, shredded from a block, about 1½ cups
- ½ oz Parmesan, finely grated, about ¼ cup14 g Parmesan, finely grated, about ¼ cup
Pasta
- 8 oz high-protein elbow macaroni225 g high-protein elbow macaroni
Crunchy top
- ½ tbsp salted butter½ tbsp salted butter
- ⅓ cup panko breadcrumbs20 g panko breadcrumbs
- ½ tsp paprika½ tsp paprika
Method
- Bring a large pot of salted water to a boil. Blend the cottage cheese, milk, mustard powder, garlic powder, hot sauce and salt until…
- Every step, timer and tip for this one…
6 steps with tap-to-start timers, cook mode, Nonna on call, and every ingredient straight onto your grocery list. Coming soon to iPhone.
Join the waitlistKeeping it: Keeps 4 days in the fridge (store the crumbs separately at room temperature). Reheat with a splash of milk over low heat, stirring, or microwave in 30-second bursts.
Nutrition per serving computed from ingredient weights × USDA FoodData Central. Estimates, not medical advice.
