YOUR SOLIN GENERATED RECIPE
High-Protein Creamy Baked Macaroni with Roasted Broccoli
Savor this hearty, protein-packed baked macaroni dish featuring whole-grain pasta enveloped in a creamy blend of low-fat cottage cheese, egg whites, and a touch of reduced-fat cheddar, all topped with tender roasted broccoli. This comforting and satisfying meal delivers a balanced combination of textures and flavors, perfect for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
1 cup cooked whole-grain macaroni (140g)
1/2 cup low-fat cottage cheese (113g)
1/4 cup low-fat milk (60g)
2 large egg whites (66g total)
1/4 cup reduced-fat shredded cheddar cheese (28g)
1 cup chopped broccoli (91g)
PREPARATION
Preheat your oven to 375°F.
Cook the whole-grain macaroni according to package directions until al dente, then drain.
Steam or roast the chopped broccoli: toss with a little salt and pepper, then roast in the oven for about 12-15 minutes or steam until tender.
In a large bowl, combine the low-fat cottage cheese, low-fat milk, egg whites, and reduced-fat cheddar cheese. Mix until smooth.
Add the cooked macaroni to the bowl and stir until the pasta is evenly coated with the creamy mixture.
Gently fold in half of the roasted broccoli into the macaroni mixture.
Transfer the macaroni mixture into a lightly greased baking dish, and top with the remaining roasted broccoli for added texture and presentation.
Bake in the preheated oven for about 20 minutes until the dish is heated through and the top has a slight golden hue.
Remove from the oven, let it cool slightly, and enjoy a warm, protein-packed meal suitable for breakfast, lunch, or dinner.