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Protein Mac and Cheese

A creamy, high-protein twist on classic mac and cheese that's satisfying and quick to make.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz protein-packed pasta (like chickpea or lentil pasta) Cooked according to package instructions.
  • 1 cup cottage cheese or plain Greek yogurt Use full-fat for best creaminess.
  • 1 cup shredded cooked chicken or turkey Rotisserie works well too.
  • 1 cup shredded cheddar or mozzarella cheese Feel free to mix both.
  • 1 cup pasta water Reserved for sauce consistency.
  • 2 tsps salt To taste.
  • 1 tsps black pepper To taste.
  • 1 Tbsp Dijon mustard Optional.
  • 1 cup frozen peas Optional for color.
  • 1 slice crispy bacon or breadcrumbs Optional topping.

Method
 

Cooking
  1. Boil your favorite protein-packed pasta according to instructions.
  2. Drain the pasta but reserve a little pasta water.
  3. In the same pot, mix in a generous scoop of cottage cheese or plain Greek yogurt.
  4. Add shredded or diced cooked chicken or turkey.
  5. Stir in shredded cheddar or mozzarella cheese over low heat until melted and smooth, adding reserved pasta water as needed.
  6. Season with salt, pepper, and Dijon mustard to taste.
  7. For extra flavor, toss in frozen peas if desired.
  8. Top with crispy bacon or breadcrumbs before serving, if using.

Notes

Store leftovers in an airtight container for up to three days in the fridge; reheating with a splash of milk helps restore creaminess. It can also be frozen for a couple of weeks.