High-Protein Chili Mac (Ground Beef + Cottage Cheese Trick)
One pot, 38g protein, 35 minutes — better than Hamburger Helper.
Method · 9 steps
- 1
Heat a large Dutch oven over medium-high. Add ground beef and break into chunks. Cook 5 minutes until browned.
- 2
Add onion and cook 3 minutes. Add garlic and cook 30 seconds.
- 3
Push the meat to the side. Add tomato paste to the empty part of the pan and toast 45 seconds until it darkens — this deepens flavor massively. Stir into the meat.
- 4
Add chili powder, cumin, paprika, oregano, salt, and pepper. Stir 30 seconds.
- 5
Pour in diced tomatoes, tomato sauce, kidney beans, and beef broth. Bring to a boil.
- 6
Stir in elbow macaroni. Reduce to a simmer, cover, and cook 10 minutes, stirring once halfway. Pasta should be al dente and the liquid thickened.
- 7
Meanwhile, blend cottage cheese in a blender or small food processor 30 seconds until smooth.
- 8
Off heat, stir in blended cottage cheese — this is the protein hack. Add half the cheddar and stir.
- 9
Top with remaining cheddar, cover 2 minutes to melt. Garnish with scallions.
Chef's notes
- →Toasting tomato paste is 45 seconds that doubles the flavor. Don't skip.
- →Blended cottage cheese adds 12g protein per cup with no graininess.
- →Leftover chili mac is even better — the pasta absorbs flavor overnight.
Storage
Fridge 4 days. Reheat with a splash of broth to loosen the sauce.
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