Creamy High-Protein Baked Macaroni and Cheese

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

Creamy High-Protein Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Baked Macaroni and Cheese

Enjoy a lighter twist on a classic comfort dish with a high-protein update. This baked macaroni and cheese blends whole wheat pasta with a rich, creamy sauce made from low-fat cottage cheese, a touch of low-fat cheddar, and egg whites, delivering a velvety texture and satisfying flavor while keeping calories in check.

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NUTRITION

328kcal
Protein
32.4g
Fat
6.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup whole wheat elbow macaroni (~70g)

1/3 cup low-fat cottage cheese (~77g)

1/4 cup low-fat shredded cheddar cheese (~28g)

2 large egg whites (~66g)

1/4 cup low-fat milk (~61g)

1 tsp dry mustard powder

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a blender or food processor, combine the low-fat cottage cheese, egg whites, low-fat milk, and dry mustard powder. Blend until smooth to create a creamy sauce.

  • 4

    In a large mixing bowl, toss the cooked macaroni with the creamy sauce, then stir in the shredded cheddar cheese. Season with salt and pepper to taste.

  • 5

    Pour the macaroni mixture into a lightly greased baking dish and spread evenly.

  • 6

    Bake for 20-25 minutes until the top is set and slightly golden around the edges.

  • 7

    Remove from oven and let it cool slightly before serving.

Creamy High-Protein Baked Macaroni and Cheese

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

Creamy High-Protein Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy High-Protein Baked Macaroni and Cheese

Enjoy a lighter twist on a classic comfort dish with a high-protein update. This baked macaroni and cheese blends whole wheat pasta with a rich, creamy sauce made from low-fat cottage cheese, a touch of low-fat cheddar, and egg whites, delivering a velvety texture and satisfying flavor while keeping calories in check.

NUTRITION

328kcal
Protein
32.4g
Fat
6.3g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup whole wheat elbow macaroni (~70g)

1/3 cup low-fat cottage cheese (~77g)

1/4 cup low-fat shredded cheddar cheese (~28g)

2 large egg whites (~66g)

1/4 cup low-fat milk (~61g)

1 tsp dry mustard powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a blender or food processor, combine the low-fat cottage cheese, egg whites, low-fat milk, and dry mustard powder. Blend until smooth to create a creamy sauce.

  • 4

    In a large mixing bowl, toss the cooked macaroni with the creamy sauce, then stir in the shredded cheddar cheese. Season with salt and pepper to taste.

  • 5

    Pour the macaroni mixture into a lightly greased baking dish and spread evenly.

  • 6

    Bake for 20-25 minutes until the top is set and slightly golden around the edges.

  • 7

    Remove from oven and let it cool slightly before serving.