Protein Mac and Cheese
- 680
- CALORIES
- 66g
- PROTEIN
- 61g
- CARBS
- 18g
- FAT
Macros are per serving and do not change when you scale.
Ingredients
- 150g (5.5 oz) chicken breast
- 70g (2.5 oz) macaroni, dry
- 120g (1/2 cup) cottage cheese, 2%
- 30g (1/4 cup) mature cheddar, grated
- 60ml (1/4 cup) skim milk
- 1/2 tsp English mustard powder, pinch of nutmeg
- 1/2 tsp fine salt, 1/4 tsp black pepper; 1 tbsp salt for the pasta water
Method
- Blend the cottage cheese with the milk until completely smooth - 30 seconds, scraping down once. Lumps now are lumps on the plate.
- Boil the macaroni in well salted water and save a mug of the water before draining.
- Season and sear the chicken over medium-high 5 min a side to 74C / 165F, then rest and slice.
- Pour the blended cottage cheese into the pan over LOW heat with the mustard powder and nutmeg.
- Warm it gently, stirring - never let it simmer, or it splits into grains.
- Add the cheddar off the boil and stir until it melts into a smooth sauce.
- Fold in the macaroni with a splash of pasta water, then top with the chicken.
Tip: mature cheddar, not mild. You are using a third of the cheese a normal mac uses, so it has to be cheese that tastes of something.
EquipmentBlender, pan for pasta, 24cm / 9in skillet
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KeepsFridge 3 days. Reheat over low with a splash of milk, stirring - a microwave on full will split the sauce.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.