Description
A high-protein version of classic macaroni and cheese featuring plant-based steak bites.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- 8 ounces Impossible Steak Bites
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups skim milk
- 1 cup low-fat cottage cheese, blended until smooth
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add Impossible Steak Bites and cook according to package directions until browned and heated through. Set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for one minute, stirring constantly.
- Gradually whisk in the skim milk until the mixture is smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Remove the saucepan from the heat. Stir in the blended cottage cheese, cheddar cheese, and Monterey Jack cheese until completely melted and smooth.
- Stir in salt, pepper, and nutmeg.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Fold in the cooked Impossible Steak Bites.
- Serve immediately.
Notes
- For a smoother sauce, ensure your cottage cheese is fully blended before adding it to the roux.
- You can substitute the plant-based steak bites with cooked chicken breast for a non-vegetarian option.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6
- Sodium: 550
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 38
- Cholesterol: 75
Keywords: high protein, macaroni and cheese, mac and cheese, Impossible Steak Bites, vegetarian comfort food, cheesy pasta