American · Dinner
Macaroni and Cheese (High-Protein)
Elbow macaroni bound in a bechamel-based cheddar and cottage cheese sauce, boosted with edamame and Greek yogurt for extra protein. Sharp cheddar, Dijon and a hint of nutmeg carry the flavour, finished under the broiler for a crisp panko top. Served hot as a stovetop-baked bowl.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
971Calories
63.8gProtein
52.9gFat
56.7gCarbs
11.2gSugar
6.1gFiber
1231mgSodium
193mgChol
32.3gSat Fat
412mgPotassium
598mgCalcium
1.8mgIron
1.2mcgVitamin B12
3.2mgVitamin C
vegetarian
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Grate the sharp cheddar cheese and measure the cottage cheese, Greek yogurt and whole milk into separate bowls so the sauce comes together fast.
2
Boil
Cook the elbow macaroni in salted water over high heat 8 to 9 minutes until just tender, adding the edamame for the final 3 minutes, then drain.
3
Melt
Melt the butter in a saucepan over medium heat until foaming, whisk in the all-purpose flour and cook 1 minute until the paste turns pale gold.
4
Build
Whisk the whole milk into the roux over medium-low heat 3 minutes until smooth, then off heat stir in sharp cheddar, cottage cheese, Greek yogurt, Dijon and nutmeg, fold in macaroni.
5
Plate
Scatter panko breadcrumbs over the top, broil on high 3 to 4 minutes until deep golden, then spoon into a bowl and rest 1 minute.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g sharp cheddar cheese
- 5.2 oz150g elbow macaroni, dry
- 8.4 oz240g low-fat cottage cheese
- 5.2 oz150g shelled edamame
- 2/3 cup160ml whole milk
- 5 tbsp80g plain low-fat Greek yogurt
- 2 tbsp28g butter
- 2 tbsp16g all-purpose flour
- 2 tsp2 tsp Dijon mustard
- 4 tbsp24g panko breadcrumbs
- a pinch of nutmeg
- salt and black pepper to taste
