This High Protein Mac and Cheese is a tasty twist on a classic favorite! Packed with creamy cheese and extra protein, it’s both comforting and filling. Cheese lovers, rejoice!
I often crave it after a long day. Plus, it’s easy to make; I just boil some pasta, mix in the cheese, and add in my favorite protein. Who knew comfort food could be this nutritious? 🧀💪
Key Ingredients & Substitutions
Elbow Macaroni: Traditional elbow macaroni works well, but I often use high-protein pasta made from chickpeas or lentils to boost nutrition further. It gives a great texture too!
Reduced-Fat Milk: If you’re lactose-free or vegan, unsweetened almond milk is my go-to substitute. It keeps the recipe creamy without overpowering the flavors.
Cottage Cheese: Low-fat cottage cheese adds creaminess and protein. If you’re not a fan, you can swap it with ricotta cheese, or even a vegan cream cheese for a dairy-free alternative.
Cheddar and Mozzarella: I love using reduced-fat cheddar for that classic mac and cheese bite, while mozzarella adds a nice gooey texture. Feel free to replace them with your favorite cheese blend or use dairy-free cheese alternatives!
Greek Yogurt: This is a fantastic way to boost protein! If you’re not a fan, plain yogurt or even silken tofu blended smooth can do the trick.
How Do I Achieve a Creamy Cheese Sauce?
The key to a luscious cheese sauce is making a good roux. Here’s how to do it right:
- Start with melted butter or olive oil in a saucepan over medium heat.
- Add the flour and whisk it in for about 1–2 minutes until it’s slightly golden. This helps thicken the sauce.
- Gradually whisk in the milk. Keep stirring to avoid lumps and let it thicken for about 5 minutes.
- Once thick, remove it from heat and add in the cheese and other ingredients until everything is creamy and smooth.
- Remember to taste and adjust the seasonings for the best flavor!
Following these steps will give you a consistently creamy sauce that is the heart of any good mac and cheese!
How to Make High Protein Mac And Cheese
Ingredients You’ll Need:
For the Mac and Cheese:
- 8 oz elbow macaroni (or high-protein pasta alternative)
- 2 cups reduced-fat milk (or unsweetened almond milk)
- 1 cup low-fat cottage cheese
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp all-purpose flour
- 2 tbsp light butter or olive oil
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika (optional)
- Salt and fresh cracked black pepper, to taste
- 1/2 cup plain Greek yogurt (for extra protein and creaminess)
Optional Protein Boost:
- 1 cup cooked, shredded chicken breast or cooked lentils
Optional Topping:
- 1/4 cup whole wheat breadcrumbs or panko
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 25 minutes of cooking and baking time. You’ll have a deliciously creamy high protein mac and cheese ready in about 35-40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C) and lightly greasing a medium baking dish. This will help prevent sticking and make it easier to serve later on!
2. Cook the Pasta:
Prepare the elbow macaroni according to the package instructions until it’s al dente. Drain it and set it aside while you work on the cheese sauce.
3. Make the Roux:
In a medium saucepan, melt the light butter or heat olive oil over medium heat. Whisk in the flour to create a roux, cooking it for about 1-2 minutes until it turns slightly golden. This will help thicken your cheese sauce!
4. Create the Cheese Sauce:
Next, gradually whisk in the reduced-fat milk. Keep stirring to prevent lumps from forming. Cook this mixture for about 5 minutes until it thickens up nicely. Then, remove the saucepan from heat and stir in the cottage cheese, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and pepper until everything is smooth and blended together.
5. Add the Cheeses:
Now, stir in the shredded cheddar, mozzarella, and Parmesan cheese until they melt and fully combine into the sauce. It will start smelling delicious!
6. Combine Pasta and Sauce:
In a large mixing bowl, combine the cooked pasta and the cheesy sauce. If you’re boosting the protein with shredded chicken or lentils, gently fold them in now. Make sure everything is well mixed.
7. Bake it Up:
Transfer the cheesy pasta mixture into the prepared baking dish. If you’d like to add a crunchy topping, sprinkle the breadcrumbs evenly over the top. Bake it uncovered for about 20-25 minutes, or until the top is golden and bubbly.
8. Serve and Enjoy!
Once baked, remove it from the oven and let it cool slightly before serving. Enjoy your creamy, high-protein mac and cheese, and feel good knowing it’s both comforting and nutritious!
This recipe is a great way to enjoy a classic dish while packing in extra protein through cottage cheese, Greek yogurt, and optional protein additions. Happy cooking!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! Gluten-free pasta can be used in place of traditional elbow macaroni. Just make sure to follow the cooking instructions on the package, as gluten-free pasta may have different cooking times.
What Can I Substitute for Cottage Cheese?
If cottage cheese isn’t your preference, you can use ricotta cheese or a vegan cream cheese alternative for a similar creamy texture. Just remember that it might alter the flavor slightly, but it will still be delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave in short intervals, stirring in between, or warm it on the stove over low heat for even heating.
Can I Make This Dish Vegan?
Yes! To make this mac and cheese vegan, use almond milk, a dairy-free yogurt alternative, and substitute the cheeses with vegan cheese options. Don’t forget to check if your pasta is also vegan-friendly!
