High-Protein Creamy Baked Mac and Cheese

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

High-Protein Creamy Baked Mac and Cheese

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Baked Mac and Cheese

Enjoy a comforting twist on the classic mac and cheese, fortified with protein for an energizing meal. This version features whole wheat pasta paired with a creamy blend of fat-free cottage cheese, non-fat Greek yogurt, a touch of reduced-fat cheddar, and a hint of egg white, all baked to bubbly perfection with aromatic spices.

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NUTRITION

424kcal
Protein
38.7g
Fat
5.7g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat elbow macaroni (dry)

1/2 cup fat-free cottage cheese

1/4 cup non-fat Greek yogurt

1/4 cup reduced-fat shredded cheddar cheese

1 large egg white

1 tsp garlic powder

1 tsp onion powder

Salt and Pepper, to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat elbow macaroni in a pot of boiling water until al dente, then drain.

  • 3

    Mix the fat-free cottage cheese, non-fat Greek yogurt, shredded cheddar cheese, and egg white in a bowl until smooth.

  • 4

    Add the garlic powder, onion powder, salt, and pepper to the mixture, stirring until well combined.

  • 5

    Fold in the cooked macaroni ensuring it is evenly coated with the creamy mixture.

  • 6

    Transfer the macaroni mixture into a lightly greased baking dish.

  • 7

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

  • 8

    Remove from oven, let cool slightly, and serve warm.

High-Protein Creamy Baked Mac and Cheese

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

High-Protein Creamy Baked Mac and Cheese

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Baked Mac and Cheese

Enjoy a comforting twist on the classic mac and cheese, fortified with protein for an energizing meal. This version features whole wheat pasta paired with a creamy blend of fat-free cottage cheese, non-fat Greek yogurt, a touch of reduced-fat cheddar, and a hint of egg white, all baked to bubbly perfection with aromatic spices.

NUTRITION

424kcal
Protein
38.7g
Fat
5.7g
Carbs
53.1g

SERVINGS

1 serving

INGREDIENTS

2 oz whole wheat elbow macaroni (dry)

1/2 cup fat-free cottage cheese

1/4 cup non-fat Greek yogurt

1/4 cup reduced-fat shredded cheddar cheese

1 large egg white

1 tsp garlic powder

1 tsp onion powder

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat elbow macaroni in a pot of boiling water until al dente, then drain.

  • 3

    Mix the fat-free cottage cheese, non-fat Greek yogurt, shredded cheddar cheese, and egg white in a bowl until smooth.

  • 4

    Add the garlic powder, onion powder, salt, and pepper to the mixture, stirring until well combined.

  • 5

    Fold in the cooked macaroni ensuring it is evenly coated with the creamy mixture.

  • 6

    Transfer the macaroni mixture into a lightly greased baking dish.

  • 7

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

  • 8

    Remove from oven, let cool slightly, and serve warm.