Description
This high-protein, low-calorie mac & cheese recipe offers a healthier twist on the classic comfort food by using whole-grain pasta and a creamy blend of low-fat cottage cheese and Greek yogurt, combined with reduced-fat cheddar for rich flavor without the guilt. Perfect for those seeking a nutritious, satisfying meal that balances indulgence with wholesome ingredients.
Ingredients
Scale
Pasta
- 8 oz whole-grain elbow macaroni
Cheese Sauce
- 1 cup low-fat cottage cheese
- 1 cup plain Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Cheese & Garnish
- 1 cup shredded reduced-fat cheddar cheese
- Optional: chopped parsley or chives for garnish
Instructions
- Cook Pasta: Cook the whole-grain elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Prepare Cheese Sauce: In a blender, combine the low-fat cottage cheese, plain Greek yogurt, garlic powder, onion powder, salt, and pepper. Blend until the mixture is completely smooth and creamy.
- Combine Pasta and Sauce: Return the cooked pasta to the pot and place it over low heat. Stir in the blended cheese sauce thoroughly to coat the pasta evenly.
- Add Cheddar Cheese: Add the shredded reduced-fat cheddar cheese to the pot and continue stirring over low heat until the cheese melts completely and the sauce becomes warm and creamy. Avoid boiling to maintain a smooth texture.
- Serve: Adjust seasoning if needed, serve the mac & cheese hot, and garnish with chopped parsley or chives if desired for a fresh touch.
Notes
- Use whole-grain pasta for added fiber and nutrients.
- Blending the cottage cheese and Greek yogurt ensures a creamy, smooth sauce without needing heavy cream.
- Keep the heat low when melting cheddar to prevent the sauce from separating.
- Optional fresh herbs add flavor and a pop of color.
