If your kids just want to eat noodles all the time, you’re not alone! But if you get a little creative, you can still find ways to make sure your kids get protein, fiber, and veggies — not just carbs. This cauliflower mac & cheese is a healthier version of a classic comfort food. My kids gobbled it up, not knowing that it had sneaky veggies + protein for a more balanced meal.
Protein
Typical mac & cheese doesn’t have much protein. You get a little from the milk and cheese, but that’s about it. This version ups the protein content by adding cottage cheese (and peas if your kids are brave!). Protein helps your body build muscle, but it also helps you stay full longer and keep your blood sugar more balanced.
Fiber
The average American doesn’t get anywhere near enough fiber each day! By adding a whole bag of frozen cauliflower, we’re increasing the fiber content, not to mention plenty of other vitamins and minerals. Using whole wheat noodles also increases the fiber. I’ve turned a typically low-fiber meal into a fiber-rich one. You’re welcome 😉
Easy Peasy Mac & Cheesy
Probably my favorite part of this recipe is that it comes together in about 20 minutes. It’s super simple and quick, but still provides great nutritional value. Give it a try and let me know what you think!
Cottage Cheese Cauliflower Mac & Cheese (High Protein + High Fiber)
Description
This healthier mac & cheese has extra vitamins, fiber, and protein. And best of all, it's still kid-approved!
Blender Ingredients
Extras
Instructions
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Microwave cauliflower.
Follow directions on your bag to cook the frozen cauliflower. (For the Great Value cauliflower I got, you can microwave it right in the bag!)
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Prep for noodles.
Fill a medium-sized saucepan with water. Turn heat to high and cover. Bring water to a boil.
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Prepare corn starch slurry.
Add 1 Tbsp corn starch to a small bowl or cup. Add 3 Tbsp water and mix thoroughly so there are no lumps.
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Add ingredients to blender.
Add 1 bag cooked cauliflower, 1 cup cottage cheese, 1 cup milk, the corn starch slurry, 1 Tbsp Worcestershire sauce, 1/2 Tbsp Dijon mustard, 1 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp salt to the blender. Blend until smooth.
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Cook noodles.
When water comes to a boil, add about 3/4 box of whole wheat macaroni noodles. Turn temperature down to medium high. Follow instructions on the box to know how long to cook. (For me, I cooked about 8 minutes.) When noodles are soft, drain noodles in a colander.
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Simmer sauce.
Place a large saucepan on the stove. Turn heat to medium-high. Pour sauce from the blender into the pan. Bring the sauce to a boil, then turn down heat to medium. Simmer for about 5 minutes, or until sauce begins to thicken.
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Add cheese & peas.
Add 2 cups grated cheddar cheese & 1/2 bag frozen peas. Let cheese melt and peas cook.Â
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Bring it all together!
Add cooked noodles and mix together. Add additional salt and pepper to taste. Enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 463kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 8g40%
- Cholesterol 45.6mg16%
- Sodium 638mg27%
- Potassium 528mg16%
- Total Carbohydrate 56g19%
- Dietary Fiber 5g20%
- Sugars 7.6g
- Protein 24g48%
- Calcium 381 mg
- Vitamin D 0.7 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
