Loaded Mac & Cheese with Broccoli
A high-protein, high-fiber take on the comfort classic using chickpea pasta and a blended cottage cheese sauce, with broccoli stirred through for a complete meal. This nutritious dish combines creamy flavors and a satisfying texture, perfect for a wholesome family dinner.
Method
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Cook the pasta to package directions. In the last 3 minutes, drop the broccoli florets into the same pot. Drain together and set aside.
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While the pasta cooks, blend the cottage cheese, milk, cheddar, Greek yogurt, arrowroot, garlic powder, paprika, and black pepper in a high-speed blender until completely smooth.
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Pour the cheese sauce into a large skillet over medium-low heat. Whisk occasionally for 8–10 minutes until heated through and slightly thickened.
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Add the cooked pasta and broccoli to the sauce and stir to coat fully.
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Taste, season as needed, and serve.
Nutrition Information
| Calories | 460kcal |
| Total Fat | 20g |
| Total Carbohydrates | 43g |
| Protein | 34g |
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Frequently Asked Questions
Can I use regular pasta instead of chickpea pasta?
Yes, you can substitute regular pasta, but the protein and fiber content will be lower. Cook according to package directions as usual.
What can I use instead of arrowroot powder?
Cornstarch works well as a thickening substitute for arrowroot powder in this recipe.
Can I make this dish ahead of time?
Yes, you can prepare the sauce and pasta separately and combine just before reheating. Store leftovers in an airtight container in the fridge for up to 3 days.
Is it possible to make this recipe dairy-free?
For a dairy-free version, use plant-based milk, dairy-free yogurt, and a vegan cheese alternative. The texture and flavor will differ slightly.
How do I know when the cheese sauce is ready?
The sauce is ready when it is heated through and has slightly thickened, usually after whisking over medium-low heat for 8–10 minutes.
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