Broccoli and Macaroni Cheese Bake
This broccoli and macaroni cheese bake is a nutritious twist on the classic — a high protein cottage cheese macaroni and cheese recipe that will be a family favorite!
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 lb short protein-enriched pasta (see Notes 1)
8 ounces broccoli florets, preferably frozen (see Notes 2), cut 1/2 inch
2 cups cottage cheese, full-fat
1 teaspoon ground mustard
1 teaspoon onion powder
1/2 teaspoon smoked paprika
2 1/2 cups whole or skim milk
1 cup sharp cheddar cheese, shredded (see Notes 3)
1 cup mozzarella cheese, shredded
Salt and pepper to taste
1/2 cup panko crumbs (optional)
Instructions
Preheat oven to 375 degrees Fahrenheit. Set aside a 9 x 13 baking dish. In a blender (or using an immersion blender in a mixing bowl) combine the cottage cheese, spices, and milk. Pulse to blend completely. Transfer the mixture to a large mixing bowl and add the pasta, broccoli, and cheeses. Stir to combine.
Pour the pasta mixture into the baking dish. Press down the pasta noodles to make sure they are fully coated with the liquid. Top with panko crumbs (optional). Cover with tin foil and bake for 30 minutes. Remove the tin foil and top with additional cheese. Bake uncovered for an additional 15- 20 minutes or until the noodles are soft.
Notes
- Using a protein pasta version will add more protein. I use Barilla Protein+, Brami, and Banza brands.
- Using frozen broccoli, you can skip the step of steaming or blanching. Let it thaw and add to the dish. Using fresh broccoli, steam for 1-2 minutes in a large pot of boiling water, then blanch it in ice.
- Using freshly shredded cheddar cheese and mozzarella gives a better texture to the dish than the pre-shredded version.
Find it online: https://onehungrybunny.com/broccoli-and-macaroni-cheese-bake/
