Mac 'n Cheese
You asked for a healthy mac 'n cheese and I'm so excited to share this recipe with you. It's low in fat, high in protein and delicious. Butternut squash and cottage cheese create a sweet, creamy sauce that mimics the color of cheese with tons of nutrients.
The dish gets a protein boost from flavorless collagen peptides which disappear like magic into the sauce. A bit of shredded lite cheese adds that cheesy texture without tons of fat grams.
Let me know if you try it and how you like it!
- 12oz bag cubed butternut squash
- 2 cups dried macaroni
- 1 cup 2% cottage cheese
- 2 scoops collagen peptides (optional)
- 1/2 cup shredded lite cheese
- 1 - 2 tsp. salt
Cook butternut squash. You can either roast at 400 F until fork tender, about 25 minutes or follow instructions on bag and microwave.
Boil water for macaroni. Add macaroni to water and cook according to package directions, about 6 minutes. Drain and rinse macaroni.
Squeeze cottage cheese through cheese cloth to remove excess moisture.
Add cooked butternut squash and cottage cheese to food processor and blend until creamy. Add collagen peptides and 1 tsp salt and blend again until combined.
Pour macaroni into large mixing bowl, pour butternut squash mixture over macaroni, add 1/4 cup shredded cheese and mix until combined. Add additional salt if desired. You can serve the mac 'n cheese like this (heat up again on stove top) or you can bake it. (Note: you can add an additional 1/4 cup cheese to mixture if desired but it will increase fat content slightly.)
To bake, reduce oven temp to 350 F, line a 9x9 baking pan with parchment paper, and pour macaroni mixture into pan and press down slightly. Sprinkle 1/4 cup additional cheese on top and bake for 12 minutes. Remove and let cool for 5 minutes. Slice into pieces and serve.
Makes 4 servings.
Calories: 548, Carbs: 96g Protein: 29 Fats: 4