YOUR SOLIN GENERATED RECIPE
High-Protein Macaroni with Three Cheeses
Tender protein-enriched pasta folded into a velvety three-cheese sauce made from blended cottage cheese and sharp cheddar for a creamy, comforting finish.
INGREDIENTS
40 g Barilla Protein+ Elbow Pasta
150 g cottage cheese
28 g shredded sharp cheddar cheese
10 g grated parmesan cheese
60 ml reserved pasta water
1.5 g sea salt
0.5 g black pepper
PREPARATION
Bring a large pot of water to a boil and cook the 80 g of Barilla Protein+ pasta according to the package directions until it reaches an al dente texture.
Carefully scoop out and reserve exactly 60 ml of the starchy pasta water before draining the noodles.
While the pasta cooks, place the 150 g of cottage cheese, 1.5 g of sea salt, and 0.5 g of black pepper into a high-speed blender and process until the mixture is completely smooth and liquified.
Return the drained pasta to the warm pot over low heat and pour the blended cottage cheese mixture over the top.
Add the 28 g of shredded sharp cheddar and 10 g of grated parmesan cheese to the pot.
Slowly pour in the 60 ml of reserved pasta water while stirring constantly, allowing the heat to melt the cheeses into a glossy, uniform sauce that coats every noodle.
Remove from the heat immediately and serve in a warm bowl for the best creamy consistency.