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Healthy Low Calorie High Protein Mac

Healthy Low Calorie High Protein Mac

This recipe transforms traditional mac and cheese into a nourishing meal that’s incredibly easy to whip up. It's a satisfying and guilt-free comfort food classic!
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Prep Time 25 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole wheat elbow macaroni or your favorite pasta shape
  • 2 cups unsweetened almond milk or other low-calorie milk alternative
  • 1/4 cup nutritional yeast
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
  • 1 cup low-fat cottage cheese
  • 1/2 cup plain non-fat Greek yogurt
Optional Protein Boost
  • 4 oz cooked shredded chicken breast or lean turkey breast
Optional Toppings
  • steamed broccoli florets
  • chopped chives
  • red pepper flakes

Equipment

  • Large pot
  • Medium Saucepan
  • Blender or Food Processor

Method
 

  1. Bring a large pot of lightly salted water to a boil. Add the whole wheat elbow macaroni and cook according to package directions until al dente. Once cooked, drain the pasta thoroughly and set it aside.
    1 cup whole wheat elbow macaroni
  2. While the pasta is cooking, in a medium saucepan over medium heat, warm the unsweetened almond milk. Do not boil.
    2 cups unsweetened almond milk
  3. Add the nutritional yeast, Dijon mustard, garlic powder, onion powder, and smoked paprika to the warmed almond milk. Whisk continuously until the nutritional yeast is dissolved and the sauce is smooth.
    1/4 cup nutritional yeast, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika
  4. In a blender or food processor, combine the low-fat cottage cheese and plain non-fat Greek yogurt. Blend until completely smooth and creamy.
    1 cup low-fat cottage cheese, 1/2 cup plain non-fat Greek yogurt
  5. Pour the blended cottage cheese and yogurt mixture into the saucepan with the almond milk mixture. Whisk well to combine, ensuring no lumps remain.
  6. Continue to cook the sauce over medium-low heat, stirring occasionally, until it thickens slightly, about 3-5 minutes. Be careful not to let it boil. Season with salt and freshly ground black pepper to your taste.
    salt and freshly ground black pepper
  7. If you are adding cooked shredded chicken or turkey breast, stir it into the sauce at this stage until heated through.
    4 oz cooked shredded chicken breast
  8. Add the drained cooked pasta to the saucepan with the sauce. Stir gently until all the pasta is evenly coated with the creamy, protein-rich sauce.
    1 cup whole wheat elbow macaroni
  9. Portion the Healthy Low Calorie High Protein Mac into bowls. Garnish with your favorite optional toppings like steamed broccoli florets, chopped chives, or a sprinkle of red pepper flakes for an extra pop of flavor and texture.
    steamed broccoli florets, chopped chives, red pepper flakes

Notes

Refrigerated leftovers will stay fresh for up to 3-4 days. For reheating, gently warm on the stovetop over low heat, stirring frequently, adding a splash of almond milk or water if needed. Can also be microwaved for 1-2 minutes. Can be frozen for up to 2 months.