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High Protein Mac N’ Cheese

Name: High Protein Mac N’ Cheese
Cook time: 15 min
Total time: 15 min
Ingredients: 800 g pasta, dry (uncooked); 1100 g water, as sold; 680 g evaporated milk, fat free, canned; 18 g salt, dry; 800 g cottage cheese, fat free, as sold; 80 g milk, skim, as sold; 30 g cheddar/colby cheese, low fat shredded, as sold; 10 g sodium citrate, dry; 227 g cheddar/colby cheese, low fat shredded, as sold; 40 g parmesan cheese, grated, as sold; 60 g fontina/gruyere, as sold; 200 g mozzarella/pizza cheese, light shredded, as sold

610 kcal42.9 g protein83.7 g carbs10.5 g fat9 servings

Ingredients (raw weights)

800 g pasta, dry (uncooked)
1100 g water, as sold
680 g evaporated milk, fat free, canned
18 g salt, dry
800 g cottage cheese, fat free, as sold
80 g milk, skim, as sold
30 g cheddar/colby cheese, low fat shredded, as sold
10 g sodium citrate, dry
227 g cheddar/colby cheese, low fat shredded, as sold
40 g parmesan cheese, grated, as sold
60 g fontina/gruyere, as sold
200 g mozzarella/pizza cheese, light shredded, as sold

Steps

Add pasta, water, evaporated milk, salt, garlic powder & pepper to a large pot. Bring to a simmer, cover and cook on low for 15 mins, stirring every 5 mins to prevent sticking
Blend cream sauce ingredients. You want it fully liquified and emulsified. Warming slightly before blending can make this easier
Uncover pasta and simmer ~5 mins, stirring frequently, until liquid is very thick
Remove from heat and let cool slightly. Slowly mix in cream sauce mixing constantly. Add fresh grated cheddar, fresh grated fontina & fresh grated parmesan and stir over very low heat until melted. Add mozzarella and mix until melted
Divide into 9 servings, and enjoy!
Sodium citrate is optional in the “cream sauce”, but will basically guarantee your sauce will not split when exposed to heat. I DID NOT use it in this video. However, if you consistently have issues with sauces splitting - it is worth ordering online and having on hand. Sodium citrate helps the cheese proteins, fat, and water stay together in a stable emulsion. It is what we use in all our frozen pastas @eatcounter to guarantee smooth sauces when reheating from frozen

Recipe by @stealth_health_life · original post. Creator states 580 kcal and 40 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 462 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 9 servings.