Protein Mac and Cheese
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.
Servings: 6
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 (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. 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
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