This high-protein cheesy Mac is a healthy twist on classic hamburger helper

2 pounds ground beef

2 tbsp butter

4 medium carrots, shredded

1 medium zucchini, shredded

1 red onion, chopped

2 cloves garlic, minced

15 ounces tomato sauce

1 c cottage cheese

2 cups beef broth

1 cup half & half (or skim milk if you want it lighter)

1 cup shredded sharp cheddar cheese

3/4 tsp smoked paprika

3/4 tsp oregano

3/4 tsp ground mustard

1/4 tsp red pepper flakes

salt and pepper to taste + 1 tsp salt on meat while browning (do not be afraid of salt)

Instructions:

Heat 1 tbsp butter in a large, deep skillet or pot over medium-high heat. Once the butter is melted , add shredded zucchini and carrot, onion, and garlic and sauté until tender. Remove veggies to a bowl and add tomato sauce and cottage cheese, then blend with an immersion blender or in a blender until smooth. Set aside.

Add remaining butter to skillet or pot over medium-high heat. Once melted, add ground beef and season with salt and pepper. Continue cooking, breaking apart until cooked through. Season with smoked paprika, oregano, ground mustard, and red pepper flakes.

Add the blended veggie and cottage cheese sauce, half & half, and broth to the cooked ground beef. Stir until combined, then add pasta and stir until the noodles are covered with liquid.

Cover the skillet or pot and bring to a gentle boil for 8-11 minutes, or until the pasta is cooked very al dente, and remove from heat. The pasta will continue to cook in the sauce after being removed from the heat.

Stir in the cheese until melted, then serve.