Protein Mac and Cheese

A little extra boost in this Protein Mac and Cheese fills you up and gets you going! Each serving packs 25 grams of protein and is so delicious. Simple to make and can easily be served baked or stovetop.

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Table of Contents

• Why you will love this protein mac and cheese:
• What cheeses are highest in protein?
• Protein sources in this recipe:
• How to make this protein mac and cheese:
• Recipe Tips:
• What to serve with this recipe:
• Protein Mac and Cheese Recipe
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Protein sources in this recipe:

• chickpea pasta: chickpea pastas can boast double the protein if not even more than regular wheat pasta. The Banza brand has 23 grams of protein per serving!
• Greek yogurt: another amazing source of protein. An average serving can include 12-17 grams of protein.
• cheese: as mentioned, the cheddar in this recipe totals 7 grams of protein per serving.
• milk: we use whole milk and there are 8 grams of protein per cup.

How to make this protein mac and cheese:

1. Boil the pasta according to package until al dente. Pay extra close attention when using chickpea pastas as they can very easily be overcooked.
2. Drain the pasta once cooked and set aside.
3. In pasta pot, or another sauce pan, whisk together the Greek yogurt, butter and milk over medium heat until smooth. Add in one cup of shredded cheese and stir, allowing to melt. Add another half cup and melt. Stir in seasonings, salt and pepper.
4. Add the pasta to the cheese sauce and toss to coat. You can serve it just like this or continue to prep for baking.
5. If baking, spray a 8×8 inch or 9×9 inch baking pan with oil. Pour the mac and cheese into the dish and spread to one even layer.
6. Sprinkle with remaining shredded cheese and breadcrumbs id desired.
7. Bake for 15-20 minutes or until cheese on top is melted and browning. Serve after cooling for about 10 minutes.

Recipe Tips:

• Use freshly shredded cheese. Packaged shredded cheese is coated in cellulose and doesn’t melt quite the same as cheese right off the block.
• Don’t over cook your noodles. You can drain the pasta when it is still a touch chewy especially when baking it. This will keep the pasta from becoming mushy or soggy when cooking more in the oven.
• Choose pasta that allows for the most possible cheese in every bite. Shells are great because they have little cheese pockets! Any short pasta that will hold more cheese is always a great idea.

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4.93 from 38 votes

Protein Mac and Cheese

By: Lorie Yarro

A simple and delicious protein packed macaroni and cheese recipe that is so comforting.

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients 

1x2x3x

• ▢ 8 oz. chickpea pasta, or pasta of choice
• ▢ ¾ c plain Greek Yogurt
• ▢ 1 – 1½ c whole milk
• ▢ 2 T butter
• ▢ 2½ c your favorite shredded cheddar
• ▢ ½ c panko/breadcrumbs, gluten free if needed
• ▢ ½ tsp garlic powder
• ▢ ½ tsp dash of paprika
• ▢ dash of crushed red pepper
• ▢ ½ tsp cracked pepper
• ▢ ½ tsp sea salt, more to taste

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Instructions 

• Preheat oven to 375°F
• Boil and cook pasta as directed by box instructions until al dente. Drain and set aside.
• In a small saucepan, combine milk, butter and Greek yogurt over medium heat. Whisk continuously until combined. You can also add a tablespoon or two of butter to this mixture if desired.
• Slowly add in 2 cups cheese and whisk until cheese is melted. Stir in spices and seasonings and whisk to combine. Add the cheese sauce to the pasta and stir to combine.
• If baking, pour cheesy pasta into a small (8×8, 9×9 or a casserole dish) baking pan that has been greased with spray oil.
• Sprinkle with remaining shredded cheese (more as desired) and panko or breadcrumbs.
• Bake for 15-20 minutes or until cheese on top is melted and browned and pasta is lightly bubbling.

Notes

• Use freshly shredded cheese. Packaged shredded cheese is coated in cellulose and doesn’t melt quite the same as cheese right off the block.
• Don’t over cook your noodles. You can drain the pasta when it is still a touch chewy especially when baking it. This will keep the pasta from becoming mushy or soggy when cooking more in the oven.
• Choose pasta that allows for the most possible cheese in every bite. Shells are great because they have little cheese pockets! Any short pasta that will hold more cheese is always a great idea.
• You don’t have to use chickpea pasta. There are other protein pastas as well you may prefer!

Nutrition

Calories: 376kcal, Carbohydrates: 31g, Protein: 25g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 557mg, Potassium: 221mg, Fiber: 6g, Sugar: 10g, Vitamin A: 544IU, Vitamin C: 1mg, Calcium: 451mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question?Leave a comment below!

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