High-Protein Creamy Baked Mac and Cheese with Veggies

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 with Veggies

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Baked Mac and Cheese with Veggies

Enjoy a wholesome twist on a classic comfort dish with this high-protein creamy baked mac and cheese infused with vibrant veggies. The whole wheat pasta meets a velvety sauce made from cottage cheese, a touch of milk, Greek yogurt and light cheddar, paired with nutritious broccoli and spinach for a delightful texture and flavor.

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NUTRITION

452kcal
Protein
40.3g
Fat
7.2g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Macaroni

1/2 cup Low-Fat Cottage Cheese

1 oz Reduced Fat Cheddar Cheese

1/2 cup 2% Milk

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup cooked Broccoli

1 cup raw Spinach

1/2 tsp Garlic Powder

1/4 tsp Black Pepper

Pinch of Salt

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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. Drain and set aside.

  • 3

    Lightly steam or microwave the broccoli until just tender, and roughly chop the spinach if preferred.

  • 4

    In a blender or food processor, combine the low-fat cottage cheese, 2% milk, Greek yogurt, garlic powder, black pepper, and a pinch of salt. Blend until smooth to form a creamy sauce.

  • 5

    In a large mixing bowl, stir together the cooked pasta, sauce, reduced fat cheddar cheese, broccoli, and spinach until well combined.

  • 6

    Transfer the mixture into a lightly greased baking dish. Bake in the preheated oven for about 10-12 minutes until the dish is bubbly and the cheese is melted.

  • 7

    Remove from the oven and let cool slightly before serving.

High-Protein Creamy Baked Mac and Cheese with Veggies

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 with Veggies

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Baked Mac and Cheese with Veggies

Enjoy a wholesome twist on a classic comfort dish with this high-protein creamy baked mac and cheese infused with vibrant veggies. The whole wheat pasta meets a velvety sauce made from cottage cheese, a touch of milk, Greek yogurt and light cheddar, paired with nutritious broccoli and spinach for a delightful texture and flavor.

NUTRITION

452kcal
Protein
40.3g
Fat
7.2g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Macaroni

1/2 cup Low-Fat Cottage Cheese

1 oz Reduced Fat Cheddar Cheese

1/2 cup 2% Milk

1/4 cup Plain Nonfat Greek Yogurt

1/2 cup cooked Broccoli

1 cup raw Spinach

1/2 tsp Garlic Powder

1/4 tsp Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    Lightly steam or microwave the broccoli until just tender, and roughly chop the spinach if preferred.

  • 4

    In a blender or food processor, combine the low-fat cottage cheese, 2% milk, Greek yogurt, garlic powder, black pepper, and a pinch of salt. Blend until smooth to form a creamy sauce.

  • 5

    In a large mixing bowl, stir together the cooked pasta, sauce, reduced fat cheddar cheese, broccoli, and spinach until well combined.

  • 6

    Transfer the mixture into a lightly greased baking dish. Bake in the preheated oven for about 10-12 minutes until the dish is bubbly and the cheese is melted.

  • 7

    Remove from the oven and let cool slightly before serving.