Name: Classic baked macaroni and cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/3 cup Protein+ elbow macaroni; 2/3 cup 2% cottage cheese, blended until smooth; 2 large egg whites; 1/3 cup reduced-fat cheddar cheese, shredded; 2 tbsp 2% milk; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground mustard; 4 olive oil cooking sprays

Nutrition

Per serving

453 calories

Protein: 43g; 38% of calories
Carbs: 38g; 34% of calories
Fat: 14g; 29% of calories

Instructions

Prep 15 min · Cook 30 min

Heat the oven to 375°F. Bring a small pot of salted water to a boil. Add the macaroni and cook for 2 minutes less than the package directions until very al dente. Drain well.
In a mixing bowl, whisk together the blended cottage cheese, egg whites, milk, garlic powder, salt, black pepper, ground mustard, and half of the shredded cheddar until well combined.
Stir the cooked pasta into the cheese sauce. Coat a 2-cup baking dish with cooking spray. Pour the mixture into the dish so it is about 1 inch deep and top with the rest of the cheddar. Bake at 375°F for 20 minutes until the center no longer jiggles and a knife comes out clean. Done when center no longer jiggles, 160°F.
If the cheese is not yet golden, turn the oven to broil and cook for 1 to 2 minutes, watching closely. Let the dish rest for 5 minutes before serving. Done when bubbling and browned in spots.

Nutrition

Ingredients

Instructions

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