There’s nothing quite like a warm bowl of mac and cheese. It’s a comfort food favorite for so many, including me! I think you’ll agree that whether it’s a quick weeknight dinner or a special meal, mac and cheese always hits the spot.
I’ve been working on some fantastic mac and cheese recipes lately, and I’m excited to share two of my top picks with you. One is a hearty, protein-packed version, and the other is a creamy classic that brings back all the good memories. Both are simple to make and truly delicious!
Jump to Recipe:
High Protein Mac And Cheese for a Healthy Meal
If you’re looking to enjoy your favorite comfort food while adding more protein to your day, this High Protein Mac And Cheese is perfect. It’s creamy, cheesy, and surprisingly filling without feeling heavy.
Key Ingredients & Tips
- Cottage Cheese: This is your secret weapon for extra protein and creaminess. Blend it smooth into the sauce for an undetectable texture.
- Whole Wheat Pasta: Boosts fiber content. The texture is great and it holds up well in the cheesy sauce.
- Lean Protein Add-ins: You can easily add cooked shredded chicken or ground turkey for even more protein.
What You Need
- 8 oz whole wheat elbow macaroni
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup low-fat milk
- 1 cup cottage cheese
- 1/2 cup Greek yogurt (plain)
- 8 oz sharp cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Salt and pepper to taste
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Cook the Pasta
Cook your elbow macaroni according to package directions until al dente. While the pasta is cooking, you can start on the sauce. Drain the pasta well and set it aside.
Step 2: Prepare the Protein Cheese Sauce
In a large saucepan, heat olive oil over medium heat. Add minced garlic and cook for about 1 minute until fragrant. Pour in milk, cottage cheese, and Greek yogurt. Bring to a gentle simmer, then reduce heat to low. Add shredded cheddar and Parmesan cheese, stirring until smooth and melted. Season with salt and pepper.
Step 3: Combine and Serve
Add the cooked and drained pasta to the cheese sauce. Stir gently until all the pasta is coated evenly. Serve immediately and enjoy your high-protein meal.
📝 Final Note
This mac and cheese is best eaten fresh. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.
Classic Mac And Cheese: The Comfort Food Everyone Loves
Nothing beats a classic mac and cheese recipe. This version is wonderfully rich and creamy, with a golden-brown topping if you choose to bake it. It’s perfect for family dinners or when you just need that pure comfort food feeling.
Key Ingredients & Tips
- Sharp Cheddar: For a bold, traditional mac and cheese flavor, sharp cheddar is key. You can mix in a little Gruyere or Monterey Jack for extra creaminess.
- Bechamel Sauce Base: Building a simple roux with butter and flour, then slowly adding milk, creates a silky-smooth base for your cheese sauce.
- A Pinch of Nutmeg: This might sound unusual, but a tiny pinch of nutmeg in your cheese sauce really brings out the cheese flavor and adds warmth.
What You Need
- 12 oz elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warm
- 1 tsp dry mustard
- Pinch of ground nutmeg
- 1 lb sharp cheddar cheese, freshly shredded
- Salt and black pepper to taste
- (Optional) 1/2 cup breadcrumbs for topping
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Cook the Macaroni
Preheat your oven to 375°F (190°C) if you plan to bake it. Cook the elbow macaroni in a large pot of salted boiling water according to package directions until just al dente. Drain well and set aside.
Step 2: Make the Classic Cheese Sauce
In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Slowly whisk in the warm milk, a little at a time, until the sauce is smooth and thick. Stir in the dry mustard and nutmeg. Remove from heat and add the shredded cheddar cheese, stirring until completely melted and smooth. Season with salt and pepper to your liking.
Step 3: Combine and Bake (Optional)
Add the cooked macaroni to the cheese sauce and stir to combine. You can serve it right from the pot for a stovetop version. For a baked mac and cheese, transfer the mixture to a 9×13 inch baking dish. Sprinkle with breadcrumbs if you want a crispy topping. Bake for 20-25 minutes, or until bubbly and golden brown on top.
📝 Final Note
For the best results, always shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty.