YOUR SOLIN GENERATED RECIPE
High-Protein Baked Mac and Cheese
Savor a hearty twist on traditional comfort food with this high-protein baked mac and cheese. Tender high-protein pasta melds with succulent chicken breast and a creamy, tangy cheese sauce, creating a dish that's both indulgent and aligned with your nutritional goals.
INGREDIENTS
2 ounces High-Protein Whole Wheat Pasta (56g)
3 ounces Chicken Breast (85g)
1/4 cup Low-Fat Milk (60g)
1/4 cup Low-Fat Cottage Cheese (60g)
1/8 cup Low-Fat Shredded Cheddar Cheese (14g)
1/4 cup Chicken Broth (60g)
1/2 teaspoon Dry Mustard Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Cook the high-protein whole wheat pasta according to package directions until al dente. Drain and set aside.
Dice the chicken breast into small bite-sized pieces. Season with a pinch of salt and black pepper.
In a skillet, lightly sauté the chicken over medium heat until fully cooked and slightly golden, about 5-7 minutes.
In a mixing bowl, combine the low-fat milk, low-fat cottage cheese, low-fat shredded cheddar, chicken broth, and dry mustard powder. Stir until a smooth sauce forms.
Mix the cooked pasta and sautéed chicken with the cheese sauce. Adjust seasoning with salt and black pepper as desired.
Transfer the mixture into a lightly greased baking dish and bake for 15-18 minutes, until the sauce is bubbly and beginning to set.
Remove from oven and let it cool for a few minutes before serving. Enjoy your high-protein, comforting baked mac and cheese!