High Protein Queen

Creamy, cheesy, and packed with protein

I don’t know about you, but I’m sick of opening a tasty looking recipe and having to scroll through a bunch of bulls*** to get to the actual recipe and ingredients, so here I promise to keep it simple.

The truth is, we are all probably eating less protein than our bodies need. I’m here to provide easy switches to delicious recipes so we can incorporate more protein into our diets without compromising our favorite foods or their taste.

I am such a sucker for mac n cheese but I just can’t stomach the amount of calories that are in each serving when heavy cream is used. Did you know heavy cream has about 50 calories in just one tablespoon?! That’s 800 calories in a cup. Insane (but delicious). Instead, I opt for blended cottage cheese. It’s my go-to for foods that I want creamy and flavorful with just a fraction of the calories (and a boost of protein)!

Ingredients (3 servings):

• 8oz gluten free pasta of your choice
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsps gluten free flour
• ¾ cup cottage cheese
• ½ cup milk (any kind – for sauce consistency)
• 6oz medium cheddar cheese (freshly shredded is key)
• 6oz mozzarella cheese (freshly shredded is key)
• 2oz monterey jack cheese (freshly shredded is key)
• 1 scoop unflavored collagen protein powder
• 1 tablespoon dijon mustard (this is the secret ingredient)
• Seasonings – I always say season with your heart, so I don’t measure these! I use garlic power, paprika, onion powder, and of course salt and black pepper.

Instructions:

1. Heavily salt a pot of water and bring to a boil.
2. Add pasta and cook according to package directions. Reserve 1/4 cup of pasta water. Tip: you can fully cook the pasta prior to starting the cheese sauce – this helps prevent overcooking the cheese sauce. If you cook the cheese sauce too long, it separates and the consistency is ruined! 
3. Blend your cottage cheese. I like to use a small, convenient blender. Place aside.
4. Preheat your oven to 375 degrees.
5. Heat the olive oil and butter in a large pan on medium heat until melted.
6. Stir in the gluten free flour, cooking into a roux for a 1-2 minutes. I like to generously season the roux at this step. 
7. Lower the heat. Whisk in the blended cottage cheese. Add milk in increments to thin the sauce. Keeping the heat low prevents the dairy from curdling.
8. Add half the cheese, a handful at a time, whisking until melted. Taste and season to your liking. 
9. Add the dijon mustard and stir in the unflavored collagen protein powder. 
10. Add the cooked noodles to your sauce with a splash of pasta water to help them combine. 
11. Pour combined pasta and sauce into a baking dish in increments, layering with the remaining shredded cheese. Top with any leftover cheese.
12.  Bake at 375 degrees for 20 minutes or until the cheese is melted (and maybe a little golden on top – if you’re into that!)

Nutritional Information (per serving – makes 3 servings):

Protein – 51 g

Calories – 700 kcal

Carbs – 20g

Fat – 47g

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