Creamy Mac and Cheese Chicken Bowl

• 150 g 2% cottage cheese (5.3 oz)
• 30 g Reduced-fat cheddar, grated (1.1 oz)
• 1 g Garlic powder (⅓ tsp)
• 1 liter, for boiling Water (about 4 cups, for boiling)
• 1.5 g Salt (¼ tsp)
• 75 g dry Elbow macaroni or small shells (2.6 oz dry)
• 200 g raw Chicken breast (7.1 oz raw)
• 0.3 g Black pepper (⅛ tsp)
• 35 g raw Onion (1.2 oz raw)
• 5 g Olive oil (1 tsp)
• 70 g raw Romaine lettuce (2.5 oz raw)
• 70 g raw Cucumber (2.5 oz raw)
• 70 g raw Tomato (2.5 oz raw)

You'll need: Blender, Large saucepan, Colander, Frying pan, Spatula, Cutting board and knife.

Method

1. Blend the cheese sauce

   Blend the cottage cheese, half the cheddar and the garlic powder for 45–60 seconds, until completely smooth and pourable.

   Keep blending until it's silky. Any graininess left shows up in the finished sauce.

2. Boil the macaroni

   Bring the water to a boil with most of the salt and cook the macaroni for the time on the package, until tender. Scoop out a mug of the cooking water, then drain.

   Cook it a minute less than the package says. It will soften more in the sauce.

3. Cook the chicken

   While the pasta cooks, cut the chicken into 2 cm (¾ inch) pieces and dice the onion. Then scrub the board, knife and your hands with soap before you touch anything else. Heat the oil in the frying pan over medium-high heat and cook both with the pepper and a pinch of salt for 6–8 minutes, turning, until golden and 74°C (165°F) inside.

   Cut the biggest piece open. It should be white all the way through, with no pink.

4. Stir the sauce through

   Turn the heat to low and tip the macaroni into the pan with the chicken. Pour in the cheese sauce and the rest of the cheddar and stir for about 2 minutes, until hot and creamy, adding a splash of the pasta water if it looks thick.

   Keep it below a simmer. Boiling splits the cottage cheese and turns the sauce grainy.

5. Serve with the fresh vegetables

   Chop the romaine, slice the cucumber and cut the tomato into wedges. Spoon the hot mac and cheese into a bowl and serve the fresh vegetables alongside.

   The cool, crisp vegetables are what keep a big bowl of cheesy pasta from feeling heavy.

Swaps

• Chicken breast → Turkey breastLeaner and as quick. Cook it to 74°C (165°F).
• Macaroni → Whole-wheat pastaMore fiber and a nuttier bite. Cook it 1–2 minutes longer.