Recipes by Victoria: Mac 'n' cheese with crispy bacon

This mac ’n’ cheese is every bit as creamy and satisfying as the original, only lighter, higher in protein and loaded with crispy bacon. Weeknight dinner just levelled up.

Click here see more High-Protein Recipes by Victoria Minell.

Serves: 2
Prep time: 5 mins
Cook time: 20 mins
Under 500 calories
Over 40g protein

Ingredients

• 180 g high-protein pasta (GF optional)
• olive oil spray
• 2 rashers shortcut bacon, diced
• 1 garlic clove, finely chopped
• 300 g light cottage cheese
• 60 g light cheddar, grated, plus extra for topping
• 3 tablespoons grated parmesan, plus extra for topping
• 1 tablespoon dijon mustard
• ½ tablespoon smoked paprika
• handful of peas and baby spinach leaves (optional)
• chopped chives, to garnish (optional)

Method

1. Cook the pasta in salted boiling water until al dente, then drain and reserve 60 ml (¼ cup) of the pasta water.
2. Lightly spray a non-stick frying pan over medium–high heat with olive oil and cook the bacon until golden and crispy (about 6–8 minutes), then add the garlic and cook for 30 seconds.
3. Blend the cottage cheese, cheddar, parmesan, mustard, smoked paprika and salt and freshly ground black pepper to taste in a food processor until smooth and creamy.
4. Pour the sauce into the pan with the bacon and garlic, warm and combine gently for 2–3 minutes, then toss in the pasta. Add a splash of the reserved pasta water to loosen if needed.
5. Transfer everything into an ovenproof frying pan or baking dish, add the peas and spinach (if using) sprinkle with extra cheddar and parmesan, then grill in the oven for 3–5 minutes until golden, bubbling and cheesy.
6. Top with chopped chives (if using) and serve hot.

Leftovers
Refrigerate for up to 3 days. Reheat with a splash of milk to make the pasta creamy again.

High-Protein Recipes by Victoria by Victoria Minell, published by Macmillan Australia, RRP: $44.99, photography by Rob Palmer.

Click here see more High-Protein Recipes by Victoria Minell.