High Protein + Low Cal Macaroni & Cheese
Serves 10
Directions
- 1Sauté the shallot in olive oil until soft, then add the minced garlic.
- 2Stir in the flour to create a roux.
- 3Add the ultrafilter milk to the roux.
- 4Add the container of cottage cheese to the mixture.
- 5Combine one box of elbow noodles and one container of bone broth in a separate pot and cook until the broth is absorbed.
- 6Slowly pour one and a half cups of bone broth into the cottage cheese roux to melt the curds.
- 7Season the sauce with minced onion, salt, pepper, paprika, and nutritional yeast.
- 8Stir in one cup of the reduced-fat sharp cheddar cheese until melted.
- 9Add the cooked noodles to the sauce.
- 10Transfer the macaroni to a baking sheet and top with the remaining half-cup of cheese.
- 11Broil on high until the cheese is browned.
Ingredients
- 1 tbsp olive oil
- 0.50 whole shallot, finely chopped
- 2 tbsp garlic, minced
- 2 tbsp all-purpose flour
- 0.50 cup ultrafilter fat free milk
- 24 oz low fat cottage cheese
- 1.50 cup chicken bone broth
- minced onion (optional)
- salt (optional)
- peppercorn (optional)
- paprika (optional)
- 2 tbsp nutritional yeast
- 1.50 cup reduced fat sharp cheddar cheese
- 16 oz elbow noodles
- cornstarch, made into a slurry (optional)
Equipment
potspatulabaking sheetknifecutting board
Tips
- Depending on the brand of cottage cheese used, you might need to add a cornstarch slurry to get the right sauce consistency.
- Save 1/2 cup of the cheddar cheese to use as a topping.
