Healthy Mac and Cheese High in Protein

We’re making a healthy mac and cheese high in protein with a few secret ingredients including cottage cheese, yellow zucchini, fresh onion and garlic.

Adults will love the depth of flavor and kids will love the creamy cheesy texture.

Hello my name is and if you love healthier recipes made with all natural ingredients then you are in the right place.

Why You’ll Love This

Adults will love the depth of flavor and kids will love the creamy cheesy texture.

I love adding yellow zucchini because it’s really subtle in flavor and you can hardly tell that it’s there.

Ingredients

• 2 cups of elbow macaroni
• chickpea pasta or your favorite variety of elbow macaroni
• 1 yellow zucchini
• half of a white onion
• 4 cloves of garlic that I’ve minced
• a tablespoon of some light olive oil
• a little bit of salt

Instructions

1. To make this healthier mac and cheese we’re going to start by cooking our pasta.
2. I have a pot behind me of water that is coming up to a boil and then I’m going to add two cups of elbow macaroni.
3. I’ve brought my frying pan to about a medium high heat.
4. I’m going to pour in about a tablespoon of some light olive oil.
5. I’ll rotate my pan just to spread around the oil.
6. I’m going to add in half of my white onion as well as my one yellow zucchini.
7. I’ll season with a little bit of salt.
8. I’ll stir these around to make sure they’re all coated in the oil.
9. I’m going to cover this and just let these cook down for about a minute or two until they start to soften.
10. And now that I can tell they’re starting to soften I’ll go ahead and add in the garlic.
11. I’ll give these a good stir.
12. I’m going to put my lid back on and then I’m going to stir this about every minute or two for about five to seven minutes or until those vegetables are nice and soft.
13. And then I’ll put a couple of paper towels on my cutting board and then I’ll very carefully transfer these to the paper towel.

Cooking Tips

Now you could either use some chickpea pasta to make it higher in protein and gluten free or just use your favorite variety of elbow macaroni.

I love adding yellow zucchini because it’s really subtle in flavor and you can hardly tell that it’s there.

Now to make these most easily digestible and to bring out all of their natural flavor we’re going to saute them first.

Now the garlic does not take as long to cook as the onions and the zucchini which is why I want to add it in at about the halfway point just to make sure it doesn’t burn.

And then I’ll put a couple of paper towels on my cutting board and then I’ll stir these around to make sure they’re nice and soft.