High Protein Holiday Comfort Mac and Cheese
APPROXIMATE MACROS per servingu003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~291u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~18 gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~29 gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~10 gu003cbru003eu003cstrongu003efiber:u003c/strongu003e ~6 g
Servings 8 servings
Calories 291kcal
Ingredients
- 1 and 1/2 package protein pasta of choice (you usually use chickpea pasta) 2 small honey patch squashes, cubed or 1 medium butternut squash, cubed 1 tbsp avocado oil sea salt + black pepper, to taste ½ cup cottage cheese 1–2 cloves garlic 1 tsp dijon mustard ½ tsp onion powder ¾ cup milk of choice (dairy-free or regular) 1 tsp miso paste ¾ cup shredded cheddar cheese (for mixing into the pasta) ¼ cup grated parmesan (for topping) ½ cup shredded cheddar (for topping)
Instructions
- prep + roast the squash: preheat your oven to 400°F. place cubed honey patch or butternut squash on a large baking sheet. drizzle with 1 tbsp avocado oil, sprinkle with sea salt + pepper, and toss to coat. roast for 25–30 minutes, until soft and lightly golden.
- cook the pasta: bring a pot of salted water to a boil and cook the protein pasta according to package instructions. drain and set aside.
- blend the sauce: add the roasted squash to a blender along with ½ cup cottage cheese, 1–2 garlic cloves, 1 tsp dijon, ½ tsp onion powder, ¾ cup milk, 1 tsp miso paste, and a pinch of salt + pepper. blend until smooth and creamy.
- assemble: pour the sauce over the cooked pasta, then mix in ¾ cup shredded cheddar until everything is coated and melty.
- bake: transfer the pasta mixture to a 9x13 baking dish. sprinkle the top with ¼ cup parmesan and ½ cup cheddar. bake at 400°F for 20 minutes, until the top is golden and bubbly.
- serve: let cool for a few minutes, then dig into the creamiest, coziest high-protein pasta bake.