Description
High-Protein Chicken Mac & Cheese
Creamy • Comforting • Over 40g Protein
Serves: 4
Time: ~30 minutes
Ingredients
-
8 oz elbow pasta (regular, whole wheat, or protein pasta)
-
2 cups cooked chicken, shredded
-
1 cup cottage cheese (low-fat or full-fat)
-
1 cup sharp cheddar cheese, freshly shredded
-
⅓ cup milk (any kind)
-
½ tsp garlic powder
-
Salt & black pepper, to taste
-
¼ cup reserved pasta water (optional)
Optional add-ins / toppings:
Hot sauce, smoked paprika, chopped parsley or chives
Instructions
-
Cook the pasta
Bring a large pot of well-salted water to a boil.
Cook pasta until al dente. Reserve ¼ cup pasta water, then drain. -
Blend the sauce base
In a blender, combine cottage cheese, milk, garlic powder, salt, and pepper.
Blend 30–60 seconds until completely smooth. -
Melt the cheese
Pour blended mixture into a saucepan over low heat.
Add shredded cheddar and stir constantly until melted and creamy (3–5 minutes). -
Combine
Add cooked pasta and shredded chicken to the sauce.
Stir gently until fully coated and heated through.
Add pasta water a little at a time if needed for creaminess. -
Taste & serve
Adjust seasoning. Add optional toppings and serve hot.
Notes
-
Low heat only to prevent grainy sauce.
-
Shred your own cheese for the smoothest texture.
-
Meal prep friendly: Reheat gently with a splash of milk.
-
Veg boost: Add steamed broccoli, spinach, or peas.