Easy Creamy Mac and Cheese Slice Recipe - The perfect meal prep recipe, this make ahead Mac and Cheese slice is packed full of protein and flavour. Cottage cheese and eggs add creaminess and protein to this lunch slice, whilst reducing the fat content. Gluten free, nut free, high protein, clean eating friendly and the perfect work lunch or lunchbox recipe.
Life has been a little bit crazy lately. I feel like I should have all this extra time (maybe because it seems like everyone else does) but instead I've been chasing my tail just trying to keep up.
Meal prep has been one thing that's keeping me somewhat sane though. Each weekend you'll find me in the kitchen making baked oatmeal, breakfast sandwiches, frittatas or some kind of baked option for breakfasts and lunches during the week.
It might take an hour or so out of my weekend, but it saves me so much time during the week.
This Mac and Cheese Slice (along with this Bacon Mac and Cheese Slice Recipe) is one of our go-tos because it's quick and easy to make and can be frozen to reheat and eat later on.
We've been loading ours with extra veggies and a vitamin packed secret ingredient to make what seems like an indulgent lunch option even healthier.
Because who said Mac and Cheese can't be healthy?
This Mac and Cheese Slice is loaded with protein and an easy way to sneak in some extra veggies. I freeze ours in individual slices to defrost in the fridge the night before and then reheat at work.
So let me share the recipe with you >>
Also, this recipe is totally customisable, so you can make it with whatever you have in the fridge. We usually use gouda cheese for extra flavour, but we also make it with whatever cheese we have in the fridge, throwing in fresh or frozen veggies that we have on hand.
Play around with the mix ins, make it your own and let me know what you think!
Easy Gluten Free Baked Mac and Cheese Slice Recipe
Servings: 6-8 servings
Prep time: 15 MCook time: 45 MTotal time: 60 M
Easy Creamy Mac and Cheese Slice Recipe - The perfect meal prep recipe, this make ahead Mac and Cheese slice is packed full of protein and flavour. Cottage cheese and eggs add creaminess and protein to this lunch slice, whilst reducing the fat content. Gluten free, nut free, high protein, clean eating friendly and the perfect work lunch or lunchbox recipe.
Ingredients:
- 300g gluten free pasta, cooked* (see notes)
- 1 onion, finely diced
- 1/2 tbsp olive oil
- 1 1/2 cups milk
- 1 1/2 cups (175g) grated cheese**
- 2 tbsp (20g) cornflour, dissolved in 1/4 cup water
- 1 cup frozen peas (optional, we use 1-1 1/2 cups of whatever fresh or frozen vegetables we have)
- 1 cup (200g) cottage cheese
- 2 tbsp nutritional yeast*** (optional, see notes)
- 2 eggs
- Salt and pepper, to taste
- 1/3 cup (30g) grated parmesan cheese
Instructions:
- Preheat your oven to 200C/390F.
- Line a baking dish with baking paper and set aside (I used an 8x11" ceramic baking dish).
- Cook your pasta, cooking 2-3 minutes less than the package directions. Drain and set aside.
- In a medium saucepan, saute your onion and oil until your onion is cooked.
- Add your milk and cheese (excluding parmesan) to your saucepan (with the onion) and stir over a medium heat until melted.
- If using, stir through your nutritional yeast.
- Season to taste with salt and pepper and add your cornstarch mixture to the saucepan.
- Stir over a medium heat until your mix thickens.
- Once your cheese sauce has thickened, add your peas/vegetables and pasta.
- In a medium sized mixing bowl, mix your eggs and cottage cheese until combined.
- Add your egg mixture to your pasta, stirring until everything is combined.
- Pour your mixture into your prepared baking dish and sprinkle your parmesan cheese on top.
- Bake for 30-45 minutes or until golden brown and set.
- Allow to cool slightly before slicing and serving, or leave to cool before slicing and placing in the fridge to eat later (this will keep for 2-3 days in the fridge) or freezing to reheat and eat later (we freeze ours in indivdiual slices for a grab and go work lunch).
Notes:
*PASTA: I cook my pasta for 2-3 minutes less than the package directions for this recipe so it's not too soggy. The pasta will continue cooking as you bake it so it's best to undercook rather than overcook the pasta.
**CHEESE: Use a strong cheese like a sharp cheddar or gouda for the most flavour.
***NUTRITIONAL YEAST: I use nutritional yeast to add more of a cheesy flavour as well as some extra vitamins.
**CHEESE: Use a strong cheese like a sharp cheddar or gouda for the most flavour.
***NUTRITIONAL YEAST: I use nutritional yeast to add more of a cheesy flavour as well as some extra vitamins.
But tell me,
How has life been for you lately?
And are you a meal prepper? What do you usually make?
I like to make baked oatmeal (this Best Ever Vegan Baked Oatmeal Recipe is my go-to with different mix ins), bliss balls (this week it's this Vegan Salted Caramel Bliss Balls Recipe) and some kind of lunch bake like this mac and cheese slice or our Baked Fried Rice Slice Recipe.
I've also been making Jesse breakfast sandwiches (basically a homemade Bacon and Egg McMuffin with an English muffin, eggs and bacon) because he has to wake up pretty early to get to work.
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