bone broth mac and cheese (a high protein dinner)
Serves 45 mins prep15 mins cook
Made with just a few pantry staples and ready in 20 minutes, this bone broth mac and cheese packs in 33 grams of protein. And because it wouldn't be one of our recipes without fiber, this one has 7 grams! I've tested this so many times that I'm confident you can make great pasta in just one pot (without boiling the pasta separately).
0 servings
What you need
Instructions
0 Blend together [wprm-ingredient text="3 cloves garlic" uid="2"], [wprm-ingredient text="1.5 cups chicken bone broth" uid="3"], [wprm-ingredient text="15 oz white beans drained" uid="4"], [wprm-ingredient text="1 tsp Dijon mustard" uid="7"], and [wprm-ingredient text="½ c cottage cheese" uid="5"]. Pour this into a large stock pan or Dutch oven and bring to a simmer. Add the [wprm-ingredient text="8 oz pasta" uid="1"] and stir to coat. Make sure the pasta is fully covered. Bring to a boil, cover and cook for 10-15 minutes. 1 Check on the pasta every few minutes and stir to prevent it from sticking to the bottom. Also monitor the liquid level. If the pasta absorbs too much and is no longer submerged, add enough broth to just cover the top of the pasta. This is common if using gluten free pasta. 2 When the pasta is done, stir in the [wprm-ingredient text="<wprm-ingredient uid="6" removed="0">2 cups of any combination of white and yellow cheddar" uid="6"] until melted. Then taste and add salt and pepper as desired. I love mine with buffalo!View original recipe