battery_android_frame_bolt Post-Run

Creamy Cottage Cheese Mac & Cheese

Name: Creamy Cottage Cheese Mac & Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 bowls
Ingredients: 2 cups (200 g) dry macaroni; 1 tbsp salt (for pasta water); 1 cup (225 g) cottage cheese; 1/2 cup (120 ml) milk; 1 tbsp butter; 1 tbsp all-purpose flour; 1.5 cups (150 g) shredded sharp cheddar; 1/4 cup (25 g) grated parmesan; 1/2 tsp Dijon mustard; 1/4 tsp garlic powder; Salt and pepper; 1/4 cup (25 g) breadcrumbs; 1 tbsp olive oil

Within 2 hours after

A high-protein twist on classic mac and cheese. Blended cottage cheese in the sauce nearly doubles the protein while keeping it extra creamy and light enough to eat after a hard effort. The pasta reloads glycogen and the cheese delivers calcium and protein for muscle repair - comfort food that actually works as a recovery meal.

skilletCook15 min

soup_kitchenPrep10 min

restaurantYield2 bowls

boltCarbs~70g

exerciseProteins~35g

Ingredients

Pasta

2 cups (200 g) dry macaroni

1 tbsp salt (for pasta water)

Sauce

1 cup (225 g) cottage cheese

1/2 cup (120 ml) milk

1 tbsp butter

1 tbsp all-purpose flour

1.5 cups (150 g) shredded sharp cheddar

1/4 cup (25 g) grated parmesan

1/2 tsp Dijon mustard

1/4 tsp garlic powder

Salt and pepper

Optional Topping

1/4 cup (25 g) breadcrumbs

1 tbsp olive oil

Notes

The blended cottage cheese is what keeps this light enough to eat after a long run while boosting the protein. For an even higher carb version to pair with a big training day, bump the pasta to 250g. Loosen leftovers with a splash of milk when reheating since the sauce thickens in the fridge.

Instructions

Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, about 1 minute less than the package says. Reserve 1/2 cup pasta water, then drain.

2 cups dry macaroni

1 tbsp salt (for pasta water)

Sauce

While the pasta cooks, blend the cottage cheese and milk until completely smooth. This is what makes the sauce creamy and high in protein.

1 cup cottage cheese

1/2 cup milk

Sauce

In the same pot over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the blended cottage cheese mixture and cook 2-3 minutes until it thickens slightly.

1 tbsp butter

1 tbsp all-purpose flour

Sauce

Lower the heat. Stir in the cheddar, parmesan, Dijon, and garlic powder until melted and smooth. Loosen with a splash of reserved pasta water if needed. Season with salt and pepper.

1.5 cups shredded sharp cheddar

1/4 cup grated parmesan

1/2 tsp Dijon mustard

1/4 tsp garlic powder

Salt and pepper

Sauce

Fold the macaroni back into the sauce until fully coated.

Optional Topping

Toast the breadcrumbs in olive oil until golden and scatter on top for crunch.

1/4 cup breadcrumbs

1 tbsp olive oil

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Creamy Cottage Cheese Mac & Cheese

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