Creamy High-Protein Baked Mac & Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy High-Protein Baked Mac & Cheese

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Baked Mac & Cheese

Enjoy a comforting twist on the classic mac & cheese by incorporating high-protein ingredients like low-fat cottage cheese, egg, and whole wheat pasta to create a creamy, satisfying dish without compromising on your macro goals.

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NUTRITION

488kcal
Protein
36.3g
Fat
14.1g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Elbow Macaroni

1/2 cup Low-Fat Cottage Cheese

1/4 cup Shredded Part-Skim Mozzarella Cheese

1 large Egg

1/4 cup Unsweetened Almond Milk

2 Tbsp Whole Wheat Breadcrumbs

Salt & Pepper to taste

Garlic Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat elbow macaroni according to package instructions until al dente; drain and set aside.

  • 3

    In a blender or food processor, combine the low-fat cottage cheese, egg, and unsweetened almond milk. Blend until smooth.

  • 4

    In a mixing bowl, combine the cooked pasta, blended mixture, and shredded mozzarella cheese. Season with salt, pepper, and garlic powder to taste.

  • 5

    Transfer the mixture to a lightly greased baking dish. Sprinkle whole wheat breadcrumbs evenly over the top for a subtle crunch.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the top is golden and the dish is heated through.

  • 7

    Allow to cool slightly before serving.

Creamy High-Protein Baked Mac & Cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy High-Protein Baked Mac & Cheese

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Baked Mac & Cheese

Enjoy a comforting twist on the classic mac & cheese by incorporating high-protein ingredients like low-fat cottage cheese, egg, and whole wheat pasta to create a creamy, satisfying dish without compromising on your macro goals.

NUTRITION

488kcal
Protein
36.3g
Fat
14.1g
Carbs
53.9g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Elbow Macaroni

1/2 cup Low-Fat Cottage Cheese

1/4 cup Shredded Part-Skim Mozzarella Cheese

1 large Egg

1/4 cup Unsweetened Almond Milk

2 Tbsp Whole Wheat Breadcrumbs

Salt & Pepper to taste

Garlic Powder to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat elbow macaroni according to package instructions until al dente; drain and set aside.

  • 3

    In a blender or food processor, combine the low-fat cottage cheese, egg, and unsweetened almond milk. Blend until smooth.

  • 4

    In a mixing bowl, combine the cooked pasta, blended mixture, and shredded mozzarella cheese. Season with salt, pepper, and garlic powder to taste.

  • 5

    Transfer the mixture to a lightly greased baking dish. Sprinkle whole wheat breadcrumbs evenly over the top for a subtle crunch.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the top is golden and the dish is heated through.

  • 7

    Allow to cool slightly before serving.