High-Protein Cottage Cheese Mac and Cheese

What you need

Ingredients

Measured for 4 servings.

• 300 gWhole-Wheat Pasta, dry
• 400 gCottage Cheese 2%
• 120 gCheddar, reduced fat
• 250 gMilk 1.5%
• 260 gBroccoli
• 25 gParmesan
• 8 gGarlic

Make it

Method

1. 01

   Cut the 260 g broccoli into small, even florets and finely mince the 8 g garlic. Grate the 120 g reduced-fat cheddar and 25 g parmesan. Blend the 400 g 2% cottage cheese with the 250 g 1.5% milk until smooth; keep this dairy mixture off high heat.

2. 02

   Bring a large pot of water to a boil. Cook the 300 g dry whole-wheat pasta according to its package until just tender. Add the broccoli to the same pot for the final 2–3 minutes, until bright green and tender but not mushy. Reserve a cup of cooking water, then drain the pasta and broccoli.

3. 03

   Return the empty pot to low heat. Stir the garlic with a tablespoon of reserved pasta water for 30–60 seconds, then add the blended cottage-cheese mixture. Warm gently while stirring; do not let it boil, as the dairy can turn grainy.

4. 04

   Stir in the cheddar and parmesan in small additions until melted. If the sauce is too thick, loosen it with a little reserved pasta water. Fold in the drained pasta and broccoli and heat only until evenly coated and hot. Do not bake: this is a quick stovetop version.

5. 05

   Divide into 4 equal portions and serve promptly, while the sauce is creamy. Allow about 15 minutes preparation and 15 minutes cooking. Cool leftovers promptly in shallow containers, refrigerate and reheat gently with a splash of water or milk; the texture will be less smooth after chilling.