My Best Protein Mac and Cheese

About This Recipe

I tested the internet's best protein mac and cheese recipes, including my own, to come up with my ultimate version.

Ingredients

• 1/2 Tablespoon Olive Oil
• 1 pound Ground Chicken
• 2 Tablespoons Ranch Seasoning
• 8 oz Pasta Shells or Elbow Macaroni
• 3 cups Chicken Broth
• 1 1/2 cup 330g 2% Cottage Cheese
• 3 oz Extra Sharp Cheddar Cheese
• 3 oz Gouda or Gruyere
• 2 Tablespoons Milk or Water
• 6 slices Center Cut Bacon (diced)
• 1 cup 60g Panko Bread Crumbs
• Parmigiano Reggiano and Freshly Chopped Parsley (optional garnish)

Instructions

1. For the topping, add the diced bacon to a cold skillet over medium heat. Allow the fat to render and the bacon to crisp before transferring to a bowl lined with a paper towel. Add the panko bread crumbs to the same skillet and toast for 2-3 minutes until golden brown. Toss the toasted bread crumbs and cooked bacon together and set aside.
2. Carefully wipe the skillet clean, deglazing with water if needed, and place the skillet over medium-high heat.
3. Add the olive oil and once hot, the ground chicken. Brown one side for 3-4 minutes before breaking apart and fully cooking. Add the ranch seasoning, pasta, and chicken broth.
4. Cook until the pasta is al dente and the broth has fully cooked off, about 15 minutes.
5. While the pasta cooks, add the cheese sauce ingredients to a food processor and blender. Blend until smooth and set aside.
6. Once the pasta is al dente and very little to no broth remains, reduce the heat to medium and add the cheese sauce. Cook for about 5 minutes, stirring often, until the sauce is thick and creamy. Turn off the heat, add the topping, and garnish with freshly chopped parsley and grated parmigiano reggiano or pecorino romano, if desired.