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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 version will be all of your new favorites!
Why you will love this protein mac and cheese:
- Simple, basic ingredients.
- Kid friendly!
- Easy to meal prep.
- Cheesy, tangy and so delicious!
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:
- chickpea 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!
- Greek yogurt: another amazing source of protein. An average serving can include 12-17 grams of protein.
- cheese: as mentioned, the cheddar 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 protein mac and cheese:
- Boil the pasta according to package until al dente. Pay extra close attention when using chickpea pastas as they can very easily be overcooked.
- Drain the pasta once cooked and set aside.
- In pasta pot, or another sauce pan, whisk together the Greek yogurt, butter and milk over medium heat until smooth. Add in one cup of shredded cheese and stir, allowing to melt. Add another half cup and melt. Stir in seasonings, salt and pepper.
- Add the pasta to the cheese sauce and toss to coat. You can serve it just like this or continue to prep for baking.
- If baking, spray a 8x8 inch or 9x9 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 id desired.
- Bake for 15-20 minutes or until cheese on top is melted and browning. Serve after cooling for about 10 minutes.
Recipe Tips:
- 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.
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
A simple and delicious protein packed macaroni and cheese recipe that is so comforting.
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Servings: 6
Calories: 376kcal
Ingredients
- 8 oz. chickpea pasta or pasta of choice
- ¾ c plain Greek Yogurt
- 1 - 1½ c whole milk
- 2 T butter
- 2½ c your favorite shredded cheddar
- ½ c panko/breadcrumbs gluten free if needed
- ½ teaspoon garlic powder
- ½ teaspoon dash of paprika
- dash of crushed red pepper
- ½ teaspoon cracked pepper
- ½ teaspoon sea salt, more to taste
Instructions
- Preheat oven to 375°F
- Boil and cook pasta as directed by box instructions until al dente. Drain and set aside.
- In a small saucepan, combine milk, butter and Greek yogurt over medium heat. Whisk continuously until combined. You can also add a tablespoon or two of butter to this mixture if desired.
- Slowly add in 2 cups cheese and whisk until cheese is melted. Stir in spices and seasonings and whisk to combine. Add the cheese sauce to the pasta and stir to combine.
- If baking, pour cheesy pasta into a small (8x8, 9x9 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.
Notes
- 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
Calories: 376kcal | Carbohydrates: 31g | Protein: 25g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 557mg | Potassium: 221mg | Fiber: 6g | Sugar: 10g | Vitamin A: 544IU | Vitamin C: 1mg | Calcium: 451mg | Iron: 4mg
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Kelly says
Delicious recipe
Maria says
What is the serving size? 1 cup?
Lorie says
Hi! It’s roughly that yes, just slightly under one cup I believe.