MACRO-VERIFIED 15G PROTEIN

COTTAGE CHEESE MAC AND CHEESE BITES
(MACRO-VERIFIED)

Protein

15G

Calories

220

Prep Time

15M

Bake Time

20M

Yield

These Cottage Cheese Egg Muffins">cottage cheese mac and cheese bites are a fun, kid-approved finger food that sneaks in extra protein with every cheesy bite. Cooked macaroni is mixed with blended cottage cheese and sharp cheddar, then baked in a mini muffin tin until golden and crispy on the outside, creamy on the inside. With 15g of protein per serving and a shape that little hands love to grab, these are perfect for lunchboxes, after-school snacks, or as a fun dinner side dish. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

24 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

220

% Daily Value*

Total Fat 8g

10%

Total Carbohydrate 24g

Dietary Fiber 1g

Total Sugars 2g

Protein 15g

30%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Preheat oven to 190°C (375°F). Generously spray a 24-cup mini muffin tin with cooking spray.

In a blender, combine cottage cheese, eggs, garlic powder, onion powder, salt, and pepper. Blend until smooth to create the cheese sauce base.

In a large bowl, combine the cooked macaroni, blended cottage cheese mixture, shredded cheddar, and half the parmesan. Stir until everything is evenly coated.

Spoon the mac and cheese mixture into the prepared mini muffin cups, pressing down gently. Sprinkle remaining parmesan on top.

Bake for 18-20 minutes until golden on top and the edges are crispy. Let cool in the tin for 5 minutes before carefully removing.

Serve warm with a side of marinara sauce or ketchup for dipping. Store leftovers in the fridge for up to 3 days and reheat in the oven.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount