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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.
So many reasons to love mac and cheese–this one is given the extra umph of Greek Yogurt and protein pasta to really fuel you up! Who says your mac and cheese can’t be delicious with benefits?
If you love mac and cheese, this recipe, Instant Pot Mac and Cheese and this gruyere cheddar mac and cheese will be all of your new favorites!
What Readers are Saying
⭐️⭐️⭐️⭐️⭐️”This is absolutely delicious! I’m seriously addicted. I’m a diabetic and have been missing Mac n Cheese this is a fantastic alternative option. So happy I found this recipe.” (Leah G.)
⭐️⭐️⭐️⭐️⭐️”We had this for dinner last night and LOVED it! We roasted cauliflower and broccoli and added them to the mix before we baked it – SO GOOD! This will definitely be on our rotation.” (Katie)
Why you will love this protein mac and cheese:
- Simple, basic and minimal ingredients.
- Kid friendly!
- It’s so easy to prepare.
- Cheesy, tangy and so delicious!
- A great way to get in some extra protein and make a side dish a complete meal!
What cheeses are highest in protein?
Cheese gets a bad rap sometimes as being unhealthy, but it can really be a good source of protein. Parmesan and Romano offer the highest amount of protein per ounce with cheddar coming in pretty close to the top of the list at 7 grams per ounce.
Cheddar is a key ingredient in this protein mac and cheese and it is certainly a great option for it!
Protein sources in this recipe:
- protein 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! I have had the most success with the Barilla protein pasta, but it is not gluten free if that is what you are looking for.
- Greek yogurt: another amazing source of protein. An average serving can include 12-17 grams of protein–use full fat for best results.
- cheese: as mentioned, the cheddar cheese 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 Recipe:
Step 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. If you are using a classic flour pasta with added protein like Barilla, they tend to cook very nicely. Drain the pasta once cooked and set aside.
Step 2: In a separate sauce pan (or the same pot, but cooled for a few minutes), whisk together the Greek yogurt, butter and milk over low heat until smooth. Add in one cup of shredded cheese and stir, allowing to melt. You can increase the heat slightly to medium-low to help the cheese melt. Add another half cup and melt. Stir in seasonings, salt and pepper.
Step 3: Whisk the mixture until nice and smooth, adjusting the seasoning as desired.
Step 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.
Step 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. Sprinkle with remaining shredded cheese and breadcrumbs if desired.
Step 6: Bake for 15-20 minutes or until cheese on top is melted and browning. Serve after cooling for about 10 minutes.
Recipe Tips
- Use full fat dairy for best results. Low fat and nonfat Greek yogurt and milk are much more likely to curdle when heated than full fat dairy products. Some readers have had some luck with them, but it is not worth the risk in my opinion.
- 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 the 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.
What to serve with this recipe:
You can certainly eat this protein Mac and cheese as your dinner in and of itself. But there are plenty of great things to enjoy along with it.
- Break out the slow cooker and make this Simple Slow Cooker Shredded BBQ Chicken to serve along with this protein Mac and cheese. The perfect combo!
- Burgers are also perfect to serve along with macaroni and cheese. Try these Sun-Dried Tomato, Spinach and Feta Turkey Burgers or my FAAAAVORITE Cilantro Lime Black Bean Burgers.
- Butter Herb Instant Pot Salmon anyone?
- Some grilled chicken or a nice steak along with these Roasted Maple Balsamic Brussels sprouts also sounds amazing to me.
- We love Mac and cheese with Chicken Fingers. These Cornmeal Crusted Chicken Tenders are a hit every time in our house!
You may also love this Garlic Cashew Cream Sauce for a dairy free pasta dish!
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Protein Mac and Cheese
Ingredients
- 8 oz. protein pasta, or pasta of choice
- ¾ c plain Greek Yogurt*
- 1 – 1½ c whole milk
- 2 T unsalted butter
- 2½ c your favorite shredded cheddar cheese, I use a combo of mild and white cheddar
- ½ c panko/breadcrumbs, gluten free if needed
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp cracked pepper
- ½ tsp sea salt, more to taste
- dash of crushed red pepper, optional
Instructions
- Preheat oven to 375°F
- Boil and cook pasta as directed by box instructions until al dente. Drain and set aside.
- In a separate sauce pan (or the same pot, but cooled for a few minutes), whisk together the Greek yogurt, butter and milk over low heat until smooth. Add in one cup of shredded cheese and stir, allowing to melt. You can increase the heat slightly to medium-low to help the cheese melt.
- Add another cup and melt. Stir in seasonings, salt and pepper. Add the cheese sauce to the pasta and stir to combine. If serving from stove top, adjust seasoning to taste and serve!
- 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. Enjoy!
Notes
- Use full fat dairy for best results. Low fat and nonfat Greek yogurt and milk are much more likely to curdle when heated than full fat dairy products. Some readers have had some luck with them, but it is not worth the risk in my opinion.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you add chicken to this do you think? Trying to pack in even more protein lol. Thanks!
Yes! I add rotisserie chicken and broccoli sometimes!
And would you add the chicken and cooked broccoli (I’m assuming it would be cooked?) after baking or before? Thank you!
Hi! I’d stir it in before baking!
How much cheese to add in ounces to grams? Measuring out freshly shredded cheese by the cup can cause big variations
Hi! It is about 10 ounces, I sometimes use closer to 12 ounces though!
This is absolutely delicious! I’m seriously addicted. I’m a diabetic and have been missing Mac n Cheese this is a fantastic alternative option. So happy I found this recipe.
So happy to hear this Leah! I just made it the other day to update the photos in this recipe and the family ate it all up happily!
Delicious recipe
What is the serving size? 1 cup?
Hi! It’s roughly that yes, just slightly under one cup I believe.