Name: Baked macaroni and cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1.5 oz whole wheat elbow macaroni; 4 oz boneless skinless chicken breast, cut into small bite-sized pieces; 1/2 cup 2% cottage cheese; 2 tbsp sharp cheddar cheese, shredded; 2 1/2 tsp grated parmesan cheese; 2 tbsp 2% milk; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 cups water; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 375°F. Bring the water to a boil in a small saucepan with a pinch of the salt. Add the macaroni and cook for 8 minutes, stirring occasionally, until nearly tender. Drain well and return to the pot.
While the pasta water boils, add the cottage cheese, milk, garlic powder, black pepper, half the salt, and half the smoked paprika to a blender. Blend on high for 30 seconds until completely smooth.
Toss the chicken pieces with the remaining salt and smoked paprika. Lightly coat a small nonstick skillet with cooking spray over medium heat. Add the chicken and cook for 2 minutes undisturbed. Stir and cook for 3 minutes more until golden and the meat is opaque in the center. Done when opaque in the center, 165°F.
Pour the blended sauce over the cooked macaroni. Stir in the cooked chicken, half the cheddar, and 1 teaspoon of the parmesan. Transfer to a 2-cup baking dish lightly coated with cooking spray. Top with the remaining cheddar and parmesan. Bake for 12 minutes until the sauce is bubbly. Done when bubbly.

Nutrition

Ingredients

Instructions

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