Get ready for a tasty twist on a classic! This high-protein mac and cheese is creamy, cheesy, and packed with goodness. It’s perfect for those who love comfort food but want a healthier option!
I like to add some veggies to mine—makes me feel extra fancy! Plus, you’ll love how filling it is. Who knew mac and cheese could be a protein powerhouse? 😄
Key Ingredients & Substitutions
Elbow Macaroni: I prefer using whole wheat or protein-enriched pasta for added health benefits. You can also try chickpea or lentil pasta for a gluten-free option. They have a unique taste but will give a nice protein boost!
Milk: Low-fat milk helps keep the dish creamy without adding too many calories. You can swap it with almond or oat milk, just choose unsweetened versions to maintain the flavor profile.
Cheeses: Sharp cheddar is my go-to for its strong flavor, but feel free to experiment with other cheeses like Monterey Jack or even a spicy pepper jack for a kick! Combinations can be fun!
Greek Yogurt: This ingredient adds protein and creaminess. If you need a dairy-free alternative, try using silken tofu blended until smooth. It’ll give a similar texture!
Seasonings: The garlic and onion powder add nice depth. You can also throw in some smoked paprika or a pinch of cayenne for an exciting twist. Just remember to adjust salt to taste!
How Do I Make the Cheese Sauce Just Right?
The cheese sauce is the heart of this mac and cheese, and there are a few tricks to get it just right! Start by creating a roux, which thickens the sauce. Follow these easy steps:
- Melt butter in a pan over medium heat. Add flour and stir. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the milk to avoid lumps. Stir constantly and be patient. The sauce needs about 5 minutes to thicken up.
- After thickening, add Greek yogurt and cream cheese. This brings in creaminess, and stirring well ensures everything combines smoothly.
- Finally, add your shredded cheeses a little at a time, stirring until melted. Keep the heat low to prevent the cheese from becoming grainy. You want a velvety texture!
Remember, if your sauce looks too thick, you can always add a splash of extra milk to loosen it up. Enjoy perfecting your cheese sauce!
High Protein Mac And Cheese
Ingredients You’ll Need:
- 8 oz elbow macaroni (whole wheat or protein-enriched pasta preferred)
- 2 cups low-fat milk
- 3 tbsp all-purpose flour or whole wheat flour
- 2 tbsp unsalted butter
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup plain Greek yogurt (for protein and creaminess)
- 4 oz low-fat cream cheese or Neufchâtel cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder or 1 tsp Dijon mustard
- Salt and pepper, to taste
- Optional garnish: dried basil or parsley
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend about 10 minutes cooking the pasta and making the cheese sauce, followed by another 10-15 minutes for mixing and getting everything nice and creamy!
Step-by-Step Instructions:
1. Cook the Macaroni:
Start by boiling water in a large pot. Add a pinch of salt, then toss in the elbow macaroni. Cook according to the package instructions until it’s al dente (cooked but still firm). Drain it and set it aside for later.
2. Prepare the Roux:
In a medium saucepan, melt the butter over medium heat. After it’s melted, whisk in the flour until it’s smooth. Keep stirring for about 1-2 minutes to cook the flour slightly. This will help give your cheese sauce that lovely thickness!
3. Make the Cheese Sauce:
Now, slowly whisk in the milk, making sure to break up any lumps as you go. Keep stirring it on the heat until it thickens, which should take about 5 minutes. Patience is key here!
4. Stir in Creamy Goodness:
Once it’s nice and thick, reduce the heat to medium-low. Add in the cream cheese and Greek yogurt, stirring until everything is melted and smooth. This is where the magic happens!
5. Add the Cheeses:
Time to bring in the big flavors! Stir in the shredded cheddar and mozzarella cheeses. Keep stirring until they melt into the sauce, creating a creamy consistency. Yum!
6. Flavor Enhancers:
Now it’s time to season! Add the garlic powder, onion powder, mustard powder (or Dijon), and a pinch of salt and pepper. Give it all a good stir to combine.
7. Combine with Macaroni:
Finally, gently fold the cooked macaroni into the cheese sauce. Make sure every piece of pasta is coated in that delicious cheesy goodness.
8. Serve and Enjoy:
Scoop the high-protein mac and cheese into bowls. If you’d like, sprinkle a little dried basil or parsley on top for a pop of color and extra flavor. Dive in and enjoy your creamy, cheesy creation!
This delightful dish not only satisfies your taste buds but also boosts your protein intake, making it a perfect healthy comfort food! Enjoy every cheesy bite!
Can I Use Gluten-Free Pasta?
Absolutely! If you’re looking for a gluten-free option, you can use gluten-free elbow macaroni or any gluten-free pasta you enjoy. The cooking time may vary, so be sure to check the package instructions.
How Can I Make This Recipe Vegan?
To make this dish vegan, simply substitute the butter with a plant-based butter, use non-dairy milk (like almond or oat), and replace dairy cheese with vegan cheese alternatives. You can also use silken tofu blended smooth instead of the cream cheese and Greek yogurt for creaminess!
Can I Prepare This Mac And Cheese in Advance?
Yes! You can prepare the cheese sauce ahead of time and store it in the fridge for up to 2 days. Just cook the macaroni fresh when you’re ready to eat, and then combine it with the sauce, heating it gently until warm.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you want to reheat, just warm it gently on the stovetop or in the microwave, adding a splash of milk if the sauce seems too thick.