Creamy High Protein Mac and Cheese

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

Creamy High Protein Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy High Protein Mac and Cheese

Enjoy a modern twist on a classic comfort food with our Creamy High Protein Mac and Cheese. This dish features whole wheat macaroni enveloped in a velvety, creamy cheese sauce enriched with cottage cheese, Greek yogurt, and a hint of low-fat milk for extra creaminess. Light yet satisfying, it's the perfect meal for breakfast, lunch, or dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

454kcal
Protein
36.6g
Fat
9.1g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

56g Whole Wheat Elbow Macaroni

1/2 cup Low-Fat Cottage Cheese (113g)

1/4 cup Reduced Fat Cheddar Cheese, shredded (28g)

1/2 cup 1% Low-Fat Milk (122g)

1/4 cup Nonfat Plain Greek Yogurt (61g)

1/2 cup Baby Spinach

1 clove Garlic

1/4 tsp Salt

1/4 tsp Black Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a blender or food processor, combine the low-fat cottage cheese, 1% milk, Greek yogurt, garlic, salt, and black pepper. Blend until smooth to create a creamy sauce.

  • 3

    In a medium saucepan over low heat, combine the cooked macaroni with the blended sauce. Stir until the pasta is evenly coated.

  • 4

    Fold in the shredded reduced fat cheddar cheese and baby spinach, stirring until the cheese melts and the spinach wilts.

  • 5

    Taste and adjust seasoning if necessary. Serve warm and enjoy your high protein, creamy mac and cheese.

Creamy High Protein Mac and Cheese

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

Creamy High Protein Mac and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy High Protein Mac and Cheese

Enjoy a modern twist on a classic comfort food with our Creamy High Protein Mac and Cheese. This dish features whole wheat macaroni enveloped in a velvety, creamy cheese sauce enriched with cottage cheese, Greek yogurt, and a hint of low-fat milk for extra creaminess. Light yet satisfying, it's the perfect meal for breakfast, lunch, or dinner.

NUTRITION

454kcal
Protein
36.6g
Fat
9.1g
Carbs
56g

SERVINGS

1 serving

INGREDIENTS

56g Whole Wheat Elbow Macaroni

1/2 cup Low-Fat Cottage Cheese (113g)

1/4 cup Reduced Fat Cheddar Cheese, shredded (28g)

1/2 cup 1% Low-Fat Milk (122g)

1/4 cup Nonfat Plain Greek Yogurt (61g)

1/2 cup Baby Spinach

1 clove Garlic

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

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

  • 2

    In a blender or food processor, combine the low-fat cottage cheese, 1% milk, Greek yogurt, garlic, salt, and black pepper. Blend until smooth to create a creamy sauce.

  • 3

    In a medium saucepan over low heat, combine the cooked macaroni with the blended sauce. Stir until the pasta is evenly coated.

  • 4

    Fold in the shredded reduced fat cheddar cheese and baby spinach, stirring until the cheese melts and the spinach wilts.

  • 5

    Taste and adjust seasoning if necessary. Serve warm and enjoy your high protein, creamy mac and cheese.