This High Protein Mac and Cheese is a creamy, cheesy delight that’s packed with goodness! Made with proteins like Greek yogurt or cottage cheese, it’s a tasty twist on a classic favorite.
Who doesn’t love mac and cheese? Plus, with added protein, you can enjoy it without the guilt! I love pairing it with some veggies or a side salad for a complete meal. Yum!
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic choice, but feel free to swap in whole wheat pasta for more fiber, or gluten-free pasta if needed. I sometimes use penne or shells for a fun twist!
Cheddar & Mozzarella: Sharp cheddar gives great flavor, and mozzarella adds chewiness. You can use any melting cheese you prefer, such as gouda or Monterey Jack. Vegan cheese can also work for a dairy-free option.
Greek Yogurt: It adds creaminess and extra protein. If you’re not a fan, try using sour cream or silken tofu blended until smooth for a similar texture.
Cottage Cheese: Blending it smooth makes it a great addition for creaminess. If you want to skip it, just add more Greek yogurt or use ricotta cheese instead!
Milk: Skim milk keeps it light, but unsweetened almond or oat milk works well, too. Use whole milk for an ultra-creamy texture if calories are not a concern.
How Do You Make a Creamy Cheese Sauce?
Getting your cheese sauce just right is key! Here’s how to create that creamy goodness:
- Start by making a roux with flour and melted butter. Cook it for 1-2 minutes, ensuring it doesn’t brown.
- Slowly whisk in the milk to avoid lumps. Continue stirring until the mixture thickens and bubbles.
- Lower the heat before incorporating the Greek yogurt and blended cottage cheese. This helps them blend smoothly into the sauce.
- Add in your shredded cheeses and seasonings, stirring until fully melted and smooth.
Remember, patience is key! Stirring slowly will help keep the sauce creamy and prevent it from clumping. Enjoy your creamy mac and cheese!
How to Make High Protein Mac And Cheese
Ingredients You’ll Need:
- 8 oz elbow macaroni (or your choice of pasta)
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup plain Greek yogurt (for protein and creaminess)
- 1/2 cup low-fat cottage cheese (blended smooth)
- 1 cup skim milk or unsweetened almond milk
- 2 tablespoons whole wheat flour or protein-enriched flour
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika or cayenne pepper (optional, for a little kick)
- Salt and black pepper, to taste
- Fresh thyme or parsley, for garnish
How Much Time Will You Need?
This recipe will take about 25-30 minutes from start to finish. You’ll spend around 10 minutes on prep—cooking pasta and blending cottage cheese—and about 15-20 minutes on cooking the cheese sauce and combining everything. A quick and tasty dinner option!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling water in a large pot. Once it’s boiling, add the elbow macaroni and cook according to the package instructions until al dente. Once done, drain the pasta and set it aside.
2. Blend the Cottage Cheese:
In a blender or food processor, blend the low-fat cottage cheese until it’s very smooth and creamy. This step is important for avoiding lumps in your mac and cheese. Set the blended cottage cheese aside.
3. Make the Cheese Sauce Base:
In a large saucepan over medium heat, melt the unsalted butter. Once it’s fully melted, add the whole wheat flour and whisk them together to form a roux. Cook this mixture for about 1-2 minutes until it’s slightly golden but not browned.
4. Add the Milk:
Gradually whisk in the skim milk or almond milk. Keep stirring until the mixture thickens and bubbles, which should take about 3-5 minutes. This will create a creamy base for your cheese sauce.
5. Incorporate the Greek Yogurt and Cottage Cheese:
Lower the heat and stir in the blended cottage cheese and Greek yogurt. Mix well until fully incorporated, making sure everything is combined into a smooth sauce.
6. Add the Cheeses and Seasoning:
Now it’s time for the fun part! Add the shredded sharp cheddar cheese and mozzarella cheese to the sauce, along with the garlic powder, onion powder, salt, black pepper, and smoked paprika or cayenne pepper. Stir until all the cheese has melted and forms a smooth, creamy sauce.
7. Combine the Pasta:
Toss the cooked pasta into the cheese sauce, mixing well to ensure each piece is evenly coated with that delicious cheesy goodness.
8. Broil for a Tasty Top (Optional):
If you like a nice crispy topping, transfer the mac and cheese to an oven-proof baking dish. Sprinkle a little extra cheddar cheese on top and place it under the broiler for 2-3 minutes, just until bubbly and golden. Otherwise, serve it straight from the pan.
9. Garnish and Serve:
Garnish your mac and cheese with fresh thyme or parsley, and sprinkle a bit of black pepper on top. Enjoy your high protein comfort food warm and creamy!
This mac and cheese offers a creamy, cheesy texture while boosting your protein intake, thanks to the Greek yogurt and cottage cheese. It’s a nutritious and delicious twist on a classic comfort dish!
Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is traditional, you can use any pasta shape you prefer, such as penne, rotini, or even gluten-free pasta for a healthier alternative.
How to Store Leftover Mac and Cheese?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of milk to help restore the creaminess.
Can I Make This Recipe Dairy-Free?
Yes! Substitute the cheeses with dairy-free alternatives, and use a non-dairy yogurt and milk. There are many great plant-based cheese options available that melt well!
Can I Add Vegetables to This Dish?
Definitely! You can mix in steamed broccoli, spinach, or peas to add some veggies for extra nutrition and color. Just fold them in when combining the pasta and cheese sauce.