▷ DELICIOUS High Protein Mac and Cheese (Healthy, Easy & Gluten Free)

Gluten-Free » DELICIOUS High Protein Mac and Cheese (Healthy, Easy & Gluten Free)

Enjoy a delicious, high-protein mac and cheese that’s healthy, easy to make, and gluten-free. Perfect comfort food for any meal!

Indulge in a Guilt-Free Comfort Food Classic Packed with Nutrients!

This recipe features chickpea macaroni and cottage cheese, providing a high-protein alternative to traditional mac and cheese. The dish not only promises delicious flavors but also aligns with health-conscious choices, being low-glycemic and less impactful on blood glucose levels compared to regular pasta. The nutritional breakdown for the entire recipe includes 1885 calories, 82g of fat, 168g of carbs, 15g of fiber, and an impressive 132.5g of protein.

The preparation begins with boiling an 8oz box of chickpea macaroni until cooked. Meanwhile, blending cottage cheese until smooth creates a creamy base. In a preheated saucepan, butter and minced garlic are sautéed before incorporating milk, blended cottage cheese, shredded cheddar, and parmesan, along with salt and pepper for seasoning. Once melted, the sauce is combined with the pasta, and if needed, simmered together to achieve the desired consistency. This method ensures a rich and satisfying dish that enhances the nutritional profile of a classic comfort food.

Indulge Without Guilt: A Wholesome Twist on Comfort Food That Fuels Your Day!

This bowl of mac and cheese contains 44 grams of protein it’s super simple to make and super delicious in this recipe we’re going to be using chickpea pasta chickpea pasta has a ton of protein in it it has fiber it has fats and the best part is your guests probably wouldn’t know the difference if you served it to them the texture and the flavor is.

Fantastic it’s very similar to regular pasta the biggest problem I have with regular mac and cheese using regular pasta is it’s going to spike your blood sugar when you spike your blood sugar it can lead to all kinds of problems bad sleep problems with your skin problems with your mood so depression and anxiety you have low energy levels spiking your.

Blood sugar consistently is never a good thing that’s why we’re using chickpea pasta to make the best high protein mac and cheese you’ve ever tried this recipe works by slowing down the digestion of carbs one way to slow down the digestion of carbs is to add a ton of proteins fibers and fats alongside it our sauce is actually going to be pretty high.

Protein as well we’re going to be using a blended cottage cheese for the base of the sauce um it’s going to taste fantastic if you’re scared of cottage cheese trust me once it’s Blended up you don’t notice the texture you don’t notice the flavor you don’t notice what it looks like some people just have an aversion to cottage cheese so with this.

Recipe you won’t even notice it’s there first I’m going to boil up that chickpea pasta in that very ready pot of boiling water over there uh for about I believe believe it says 4 to 5 minutes so I think this goes a lot quicker than a regular pasta would we’re going to be using a few different types of cheese in this recipe you don’t need to use all of.

Them I would recommend at least the cheddar and the cottage cheese I’m going to add parmesan as well myself uh removing the parmesan can decrease the fat content probably a bit of the protein content but definitely the calorie content I think it’ll taste fantastic that’s why I’m going to do it I’m going to grab my uh big used block.

Of parmes regano a thir of a cup of Parmesan I’m going to break off a piece here to grate make it a little bit easier you can also use pre-shredded parmesan cheese or pre-red shredded cheddar I personally opt to get mine fresh apparently the flavor is a little bit better I haven’t noticed too much of a.

Difference but I heard that they use some kind of Coating in the pre-shredded stuff um to prevent it all from sticking together and I personally like to eliminate ingredients from my Foods it’s probably the best way to remove toxins not that I know it’s toxic at all I don’t but I just like to be safe put that off to the side for a sec.

Next we’re going to get 3/4 of a cup of cheddar uh I’ve heard that sharp cheddar should work the best for this I have some lactose free cheddar on Deck don’t know if it’s going to be as good oh timer’s going I’ll just keep that off to the side for now we’re going to want to be stirring this into the sauce to melt at.

Some point so if you have a few big chunks as long as you stir them in there good at some point it’s probably going to be fine all right we got our cheddar go ahead and put that aside in the bowl with the parmesan I have this tool over here that makes mincing garlic super easy just throw it.

In there and give it a couple twists um it’s sick going to use that these are some strong garlic cloves I will say there we go I’m going to preheat my sauce pan over here put it on like medium low heat 2 tablespoons of butter I find it very hard to unless I’m melting the butter first to measure.

Tablespoons I asked Siri and she said it’s about 28 G of butter so I’m just going to weigh that out if anybody has a trick for that please let me know and before we move on to the saucepan and starting to get it all together we’re going to blend up one cup of cottage cheese on the packaging this cottage cheese say 125 g for/ a cup I’m just.

Going to measure up 250 g it’s a little bit faster for me now that I have the scale but you can use some measuring cups whatever you have I have 2% cottage cheese one way you can cut down on the calories and the fat as well is if you go with a skim cottage cheese or a lowfat cottage cheese um also going to be using 2% milk you can do the same.

With the milk doesn’t even resemble cottage cheese anymore kind of looks like yogurt perfect exactly what we want so now that our pan has heated up I’m going to throw the butter in there and then I’m going to throw the garlic in there for about a minute not sure if I mentioned this already but you can use garlic powder if.

You don’t love the taste of fresh garlic I know it’s a little bit different I personally love garlic going to go with the fresh stuff got our garlic in there all right seems to be ready for our other ingredients so we’re going with half a cup of milk again I’m using 2% I go with Organic pretty much everything you don’t.

Have to that’s just my personal preference cottage cheese and we’ll add the cheddar and Parmesan that we grated earlier another optional ingredient I’ve heard this is good so I’m going to try it I’m going to do a teaspoon of Dijon mustard and we’re going to want to add salt and pepper to taste I want to tell you guys today’s.

Food for thought and yes I called it a food for thought it just makes the most sense to call it that probably heard this a lot it probably sounds cliche but cherish the day be grateful for what you have right now you don’t feel grateful for not being sick when you’re not sick but when you’re sick you can’t wait to not be sick you know what I mean like I.

Wasn’t aware of how amazing life was before getting 20 mosquito bites until I had 20 mosquito bites I just wanted to share that with you while our sauce finishes up it’s actually looking pretty good here I’m going to try it out real quick see if it needs some salt I don’t think I need salt but I think it might need some pepper so I’m.

Going to put a bit in there going to pour it directly in with our macaroni for me it’s not only the taste that count but it’s how I feel after as well and when I eat regular mac and cheese the blood sugar spikes I lose energy I lose sleep I’m depre depre i’.

Depressed and anxious the next day so I wanted to come up with the recipe that didn’t do that to my blood sugar but was still delicious honestly the best part is this is just base level mac and cheese you can throw in whatever you want like chopped broccoli would be good in here some sauteed onions would be good in.

Here some shredded chicken would be great in here there’s so many things you could do with this keep it healthy I’ll link a a short video below to insulin resistant ones Channel um he’s awesome he has like a continuous glucose monitor and he sees how each food he eats affects his blood sugar and he tried chickpea pasta and it.

Was significantly better for his blood sugar than a regular or whole grain pasta if you haven’t tried chickpea pasta before don’t knock until you try it I think you’ll love it having this high protein while eating your comfort food is almost unheard of I’m happy you’re here trying to make better choices for yourself I hope you enjoyed.

The recipe I hope you enjoyed the video like the video if you did comment down below what food you would like to see me make healthier because I’m always looking for ideas on what things to make I want to try making some healthy cookies some healthy cinnamon rolls pretty much any sweet I want to make a healthy version of but stuff like mac.

And I need some help with ideas so if you have any ideas leave a comment below I’m Randy this has been wise bite kitchen we’ll see you next time