This High Protein Mac and Cheese is a cozy bowl of creamy goodness! Loaded with cheese and protein-packed ingredients, it’s a tasty twist on a classic favorite.
I love making this dish on busy days because it’s quick and filling. Sometimes I sneak in some veggies too—gotta balance all that cheesy goodness, right? 😄
Key Ingredients & Substitutions
Pasta: I recommend elbow macaroni for this dish, but you can boost the protein by using chickpea or lentil pasta. They’re not only nutritious but also have a great texture!
Cheddar Cheese: Reduced-fat sharp cheddar gives that classic flavor while keeping it lighter. If you’re looking for a stronger flavor, try a mix of cheddar and Gruyère, or swap for a plant-based cheese if you’re dairy-free.
Cottage Cheese: This ingredient is a fantastic protein booster. If you’re not a fan, you can omit it and increase the Greek yogurt or add ricotta instead for creaminess.
Greek Yogurt: Nonfat Greek yogurt adds creaminess and a protein punch. If you’re allergic to dairy, you might consider silken tofu blended until smooth as a substitute.
Spices: Always taste as you go! If you want extra flavor, you can mix in a bit of Dijon mustard or some cayenne pepper for heat.
How Do I Make Creamy Mac and Cheese Without Lumps?
A common challenge when making a cheese sauce is avoiding lumps. To get it right, follow these steps:
- Start by creating a roux with flour and butter, cooking it until it’s light and bubbly. This helps thicken the sauce.
- Slowly whisk in the cold skim milk while continuously stirring. This prevents any clumping from forming.
- Keep the heat at medium-low once you add your cheeses; this allows them to melt evenly and smoothly into the sauce.
With these tips, you’ll have a creamy, lump-free mac and cheese that tastes fantastic! Enjoy your cooking!
High Protein Mac and Cheese
Ingredients You’ll Need:
Pasta:
- 8 ounces elbow macaroni (or high-protein pasta like chickpea or lentil pasta)
Cheesy Goodness:
- 2 cups reduced-fat shredded sharp cheddar cheese
- 1 cup low-fat cottage cheese
- 1/2 cup nonfat Greek yogurt
For the Sauce:
- 1 1/2 cups skim milk
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
For Garnish:
- 1/4 teaspoon smoked paprika (optional)
- Fresh chopped chives or green onions for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend about 10 minutes prepping and cooking the pasta and sauce, followed by 20 minutes for mixing and garnishing. Perfect for a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Pasta:
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to the package instructions until it’s al dente. Drain the pasta and set it aside.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the unsalted butter. Once it’s melted, whisk in the flour, stirring constantly for about 1-2 minutes until you get a light roux. This helps thicken your cheese sauce.
3. Add Milk and Thicken:
Slowly whisk in the skim milk while continuing to stir. Keep cooking for about 3-5 minutes, stirring often, until the mixture thickens slightly. You want it smooth—no lumps allowed!
4. Stir in the Cheeses:
Now, lower the heat and add in your shredded cheddar cheese, cottage cheese, and Greek yogurt. Stir continuously until all the cheeses melt and the sauce is creamy and smooth.
5. Flavor It Up:
Add in the garlic powder, onion powder, salt, and pepper to taste. Give it a good mix to incorporate all the flavors.
6. Combine and Coat:
Gently fold the cooked pasta into the cheese sauce. Make sure every piece of macaroni is well coated with that creamy, cheesy goodness!
7. Serve and Garnish:
Serve your High Protein Mac and Cheese hot. For a pop of color and extra flavor, sprinkle with smoked paprika and garnish with fresh chopped chives or green onions. Enjoy your deliciously creamy dish!
This recipe is a fantastic, protein-packed take on classic mac and cheese. With Greek yogurt and cottage cheese in the mix, you’ll satisfy your cravings while feeling good about your meal. Happy cooking!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute regular pasta with gluten-free pasta. Just make sure to follow the cooking instructions on the package, as gluten-free pasta may require different cooking times.
Can I Substitute the Cheese for a Dairy-Free Option?
Yes! You can use dairy-free cheese alternatives and plant-based yogurt instead of cottage cheese and Greek yogurt. Look for brands that melt well to maintain that creamy texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove with a splash of milk to bring back the creaminess.
Can I Add Vegetables to This Mac and Cheese?
Definitely! You can stir in cooked broccoli, spinach, or peas for added nutrients and flavor. Just make sure to add them before mixing in the pasta to ensure they heat through!
