High Protein Mac and Cheese

Serves 1
youtube.com

Directions

  1. 1Cook pasta.
  2. 2Cook pasta.
  3. 3Cook pasta.
  4. 4Add low-fat fresh mozzarella and stir.
  5. 5Add low-fat fresh mozzarella and stir.
  6. 6Add low-fat fresh mozzarella and stir.
  7. 7Add a tiny bit of sodium citrate into the pan with cheese to make it melt perfectly.
  8. 8Add a tiny bit of sodium citrate into the pan with cheese to make it melt perfectly.
  9. 9Add a tiny bit of sodium citrate into the pan with cheese to make it melt perfectly.
  10. 10Chop one slice of American cheese and combine it with 60 grams of low-fat mozzarella.
  11. 11Chop one slice of American cheese and combine it with 60 grams of low-fat mozzarella.
  12. 12Chop one slice of American cheese and combine it with 60 grams of low-fat mozzarella.
  13. 13Measure 2 grams of sodium citrate for approximately 100 grams of cheese.
  14. 14Measure 2 grams of sodium citrate for approximately 100 grams of cheese.
  15. 15Measure 2 grams of sodium citrate for approximately 100 grams of cheese.
  16. 16Place a cold pan on the stove, add 100 grams of regular dried pasta, and cover it with around 750ml of cold water.
  17. 17Place a cold pan on the stove, add 100 grams of regular dried pasta, and cover it with around 750ml of cold water.
  18. 18Place a cold pan on the stove, add 100 grams of regular dried pasta, and cover it with around 750ml of cold water.
  19. 19Add one teaspoon of salt to the pasta water.
  20. 20Add one teaspoon of salt to the pasta water.
  21. 21Add one teaspoon of salt to the pasta water.
  22. 22Switch on high heat and stir the pasta occasionally for the first couple of minutes to prevent sticking.
  23. 23Switch on high heat and stir the pasta occasionally for the first couple of minutes to prevent sticking.
  24. 24Switch on high heat and stir the pasta occasionally for the first couple of minutes to prevent sticking.
  25. 25Once the pasta is ready, save some water and drain the rest.
  26. 26Once the pasta is ready, save some water and drain the rest.
  27. 27Once the pasta is ready, save some water and drain the rest.
  28. 28Return the pasta to the pan.
  29. 29Return the pasta to the pan.
  30. 30Return the pasta to the pan.
  31. 31Add the dissolved sodium citrate to the pasta.
  32. 32Add the dissolved sodium citrate to the pasta.
  33. 33Add the dissolved sodium citrate to the pasta.
  34. 34Add the combined cheeses, black pepper, garlic powder, and onion powder.
  35. 35Add the combined cheeses, black pepper, garlic powder, and onion powder.
  36. 36Add the combined cheeses, black pepper, garlic powder, and onion powder.
  37. 37Stir everything on low heat until it becomes a super creamy cheese sauce.
  38. 38Stir everything on low heat until it becomes a super creamy cheese sauce.
  39. 39Stir everything on low heat until it becomes a super creamy cheese sauce.

Ingredients

  • 60 gram low-fat mozzarella
  • 60 gram low-fat mozzarella
  • 60 gram low-fat mozzarella
  • 1 slice American cheese slice
  • 1 slice American cheese slice
  • 1 slice American cheese slice
  • 2 grams sodium citrate
  • 2 grams sodium citrate
  • 2 grams sodium citrate
  • 100 gram regular dried pasta
  • 100 gram regular dried pasta
  • 100 gram regular dried pasta
  • 750 ml cold water
  • 750 ml cold water
  • 750 ml cold water
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • cranks black pepper
  • cranks black pepper
  • cranks black pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder

Equipment

panstove

Tips

  • Use sodium citrate to melt any cheese, including low-fat or aged cheeses, without adding extra calories.
  • Cook pasta in a small amount of cold water from the start to create a concentrated starchy water for a creamier sauce and save energy.
  • Stir pasta occasionally during the first few minutes of cooking to prevent sticking.
  • If the cheese sauce is too thick, add a little bit of water.
  • If you want more cheesy flavor, add more cheese.