This high-protein chicken broccoli cottage cheese mac and cheese delivers an impressive 28 grams of protein in each serving, establishing it as the ideal straightforward dinner option for busy weeknights. It serves as an excellent method to incorporate leftover chicken or a store-bought rotisserie chicken, simplifying the preparation process significantly. My family, including my young children, absolutely adores this dish, and I am confident you will too.
Key Features of This Recipe
What sets this recipe apart is its remarkable nutritional profile and ease of assembly. Each portion boasts exactly 28 grams of protein, making it a satisfying meal that supports muscle maintenance and keeps you feeling full for longer periods.
- Exceptionally creamy texture: The secret lies in blending cottage cheese, which not only contributes substantial protein but also creates a velvety sauce that clings perfectly to every noodle, ensuring a luxurious mouthfeel without the need for heavy creams.
- Ideal for using leftovers: This dish shines when you have cooked chicken on hand from a previous meal. Alternatively, if time is limited, picking up a rotisserie chicken from the supermarket streamlines the process even further, allowing you to have dinner on the table in minimal time.
Essential Ingredients Breakdown
Selecting the right components is crucial for achieving the best results with this recipe. Here’s a detailed look at each ingredient and why it matters.
Cottage cheese: Begin by processing the cottage cheese in a food processor or high-speed blender until it reaches a completely smooth consistency. Opt for full-fat varieties to guarantee the creamiest possible outcome. Versions with reduced fat content tend to contain more water, which can lead to a thinner, less appealing sauce texture that separates easily.
Shredded cheddar cheese: For optimal melting and flavor, grate the cheddar yourself right before using it. Pre-shredded options often include anti-caking agents that can affect the smoothness of the final sauce.
Pasta choices: Feel free to experiment with your preferred pasta shape. Short, twirly varieties like fusilli are particularly effective at capturing and holding the rich cheese sauce, but other shapes such as elbows or rotini work wonderfully too.
Fresh broccoli: To incorporate this nutritious vegetable effortlessly, add the chopped broccoli directly to the pasta cooking water during the final minute of boiling. This blanching technique cooks the broccoli perfectly while keeping your kitchen cleanup to a minimum—no extra pots required.
Expert Preparation Tips
To ensure your mac and cheese turns out perfectly every time, pay close attention to these professional recommendations drawn from extensive testing.
- Avoid combining pasta and sauce in the hot cooking pot: Doing so causes the cheese sauce to overheat and break down into a watery consistency. Instead, transfer the cooked pasta to a separate mixing bowl—ideally your serving dish—to gently fold in the sauce, which saves on cleanup while preserving the ideal texture.
- Stick to higher-fat cottage cheese options: Choose full-fat or at least 2% fat content to minimize water separation. Skim or low-fat versions compromise the creaminess that defines great mac and cheese.
Ingredients List
- 6 oz. elbow macaroni, approximately 2 cups
- 2 cups chopped broccoli
- 1 cup 2% cottage cheese
- 2 cups shredded cheddar cheese, plus additional for topping
- ¼ cup reserved pasta water
- 2 cups chopped cooked chicken
- ½ teaspoon sea salt
- ⅓ cup chicken broth
Step-by-Step Instructions
- Start by preheating your oven to the broil setting and prepare a 9×9-inch glass baking dish by lining it with parchment paper for easy removal and cleanup.
- Cook the elbow macaroni following the package directions for al dente texture. In the last minute of cooking, add the chopped broccoli to the same pot to blanch it quickly and efficiently. Before draining, carefully reserve ¼ cup of the pasta cooking water, then drain the pasta and broccoli and set them aside to cool slightly.
- In a blender or food processor, combine the cottage cheese, 2 cups of shredded cheddar cheese, 1 tablespoon of the reserved pasta water, and sea salt. Blend on high until the mixture is utterly smooth and creamy. If the sauce appears too thick, incorporate additional pasta water one teaspoon at a time until the desired consistency is achieved.
- In a large separate bowl—not the still-hot saucepan—combine the drained pasta, blanched broccoli, and chopped cooked chicken. Gently fold in the blended cottage cheese sauce until everything is evenly coated.
- Transfer the mixture to your prepared baking dish, spreading it out evenly. Sprinkle additional shredded cheddar cheese over the top for a golden, bubbly finish. Place under the broiler for about 3 minutes, watching closely until the cheese is fully melted and starts to bubble enticingly.
- Carefully remove the dish from the oven and allow it to rest for 5 minutes. This resting period helps the sauce thicken slightly and makes serving easier.
Important note: Reintroducing all ingredients to the hot saucepan will cause excess heat to thin out the cheese sauce dramatically. Always use a cool bowl for mixing.
This recipe was developed using 2% cottage cheese, though full-fat or other varieties perform well too. While cheddar provides classic flavor, experiment with melt-friendly cheeses like Gruyere, Gouda, Monterey Jack, or even American slices for variety.
Nutritional Information
Per serving: Calories: 374 kcal, Carbohydrates: 25 g, Protein: 28 g, Fat: 18 g, Fiber: 1 g, Sugar: 2 g. Please note that these values are estimated through automated calculation and may vary slightly based on specific ingredient brands and measurements used.
