High Protein Mac n Cheese Sauce
Serves 4
Directions
- 1Start by adding an entire container of 2% cottage cheese to a pot.
- 2Start by adding an entire container of 2% cottage cheese to a pot.
- 3Start by adding an entire container of 2% cottage cheese to a pot.
- 4Add cheddar and parmesan cheese.
- 5Add cheddar and parmesan cheese.
- 6Add cheddar and parmesan cheese.
- 7Add cheddar powder (which you can get from mac and cheese packets), salt, pepper, and milk.
- 8Add cheddar powder (which you can get from mac and cheese packets), salt, pepper, and milk.
- 9Add cheddar powder (which you can get from mac and cheese packets), salt, pepper, and milk.
- 10Mix the ingredients and heat over low heat until warm (not hot). The goal is not to melt it.
- 11Mix the ingredients and heat over low heat until warm (not hot). The goal is not to melt it.
- 12Mix the ingredients and heat over low heat until warm (not hot). The goal is not to melt it.
- 13Add the warm mixture to a food processor.
- 14Add the warm mixture to a food processor.
- 15Add the warm mixture to a food processor.
- 16Blend until smooth (about 45 seconds to a minute).
- 17Blend until smooth (about 45 seconds to a minute).
- 18Blend until smooth (about 45 seconds to a minute).
- 19Store the sauce in a jar or any container.
- 20Store the sauce in a jar or any container.
- 21Store the sauce in a jar or any container.
Ingredients
- 450 g 2% Cottage cheese
- 450 g 2% Cottage cheese
- 450 g 2% Cottage cheese
- 80 g 2% cheddar
- 80 g 2% cheddar
- 80 g 2% cheddar
- cheddar of choice
- cheddar of choice
- cheddar of choice
- 20 g Parmigiano Reggiano
- 20 g Parmigiano Reggiano
- 20 g Parmigiano Reggiano
- 30 g Cheddar Powder
- 30 g Cheddar Powder
- 30 g Cheddar Powder
- 150 g milk
- 150 g milk
- 150 g milk
- Salt
- Salt
- Salt
- Pepper
- Pepper
- Pepper
Equipment
potspatulalidfood processorjar
Tips
- The longer you blend, the smoother it gets.
- Store the sauce in a jar or container. It will thicken in the fridge, but will melt perfectly when added to warm pasta.