Cottage Cheese Protein Mac & Cheese with Chicken & Broccoli

Silky, sharp-cheddar mac and cheese made with a blended cottage cheese sauce and protein pasta, loaded with chicken and broccoli and finished with a crunchy Parmesan crumb. Comfort food at almost 60 grams of protein.

Ingredients

• 9 oz protein elbows or penne
• 2 cups 2% cottage cheese
• 1 cup shredded sharp cheddar
• ½ cup milk
• 1½ lb boneless chicken breasts
• 12 oz broccoli florets
• 3 tbsp grated Parmesan
• ⅓ cup panko

From your pantry: 1 tbsp butter, 1 tsp dry mustard, 1 tsp garlic powder, ½ tsp smoked paprika, cooking spray, salt, pepper.

Instructions

1. Season the chicken with salt, pepper and half the garlic powder. Cook in a skillet misted with cooking spray over medium-high heat, 5 to 6 minutes per side, until 165°F inside. Rest and dice.
2. Boil the pasta in salted water; add the broccoli for the last 3 minutes. Reserve ½ cup cooking water and drain.
3. Blend the cottage cheese, milk, dry mustard, paprika, remaining garlic powder and ½ tsp salt until perfectly smooth.
4. Pour the sauce into the empty pot over low heat, add the cheddar and stir just until melted. Add the pasta, broccoli and chicken, loosening with pasta water as needed.
5. Melt the butter in a small pan, toast the panko and Parmesan until golden, 2 minutes, and sprinkle over each serving.

Tip: Keep the heat low once the cottage cheese sauce goes in; it stays silky when warmed gently and can turn grainy if it boils.

Nutrition per serving

Good for

Adapted from Amee's Savory Dish.

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