Protein Mac and Cheese
3 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Macaroni
- 210 g Fat free cottage cheese
- 60 g Cheddar cheese (grated)
- 1 tbsp Cornflour (corn starch)
- 0.5 tsp Dijon mustard
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 250 ml Milk
- 30 g Panko breadcrumbs
- 5 g Fresh parsley (finely chopped)
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Cook 250 g Macaroni according to the pack instructions, about 10 minutes.
- In a food processor, add 210 g Fat free cottage cheese, 60 g Cheddar cheese, 1 tbsp Cornflour (corn starch), 1 pinch Sea salt, 1 pinch Ground black pepper, 0.5 tsp Dijon mustard and 250 ml Milk. Blend until smooth.
- Pour the blended cheese sauce into a pan and heat over a medium heat until thickened, about 5 minutes.
- In a small bowl, combine 30 g Panko breadcrumbs and 5 g Fresh parsley.
- Drain the macaroni and add to the cheese sauce. Mix well to coat all of the pasta and transfer to a baking dish.
- Sprinkle the breadcrumb mixture over the cheesy macaroni.
- Put into the oven and bake for 10 minutes.