High Protein Mac and Cheese
This High Protein Mac and Cheese Recipe comes together with seven simple ingredients, and yields 42 grams of protein per serving! Rich, cheesy, and creamy it’s every bit as delicious as the original recipe, and kids don’t even notice a difference.
Who doesn’t love a big bowl of mac and cheese? It was one of our favorite meals growing up, and we’re being honest it’s still one of our favorites today.
However, now that we’re adults, we try to be a little more responsible with our food choices, eating well-rounded meals whenever we can. So, instead of giving up dinnertimes of mac and cheese completely, we gave them a makeover with this new and improved protein macaroni and cheese recipe!
Why We LOVE This High Protein Mac and Cheese Recipe
- Easy – Just boil the noodles, and whisk the ingredients for the sauce. In about 15 minutes you’ll be ready to eat!
- Healthier – Made with chickpea pasta and Greek yogurt, this recipe is gluten-free and packed with protein. Plus, it’s lower in fat than traditional versions, and you get a good dose of calcium from all the dairy!
- Versatile – Enjoy this mac and cheese as a side dish. Or, add veggies to make it a meal on its own.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions to make this recipe. Please scroll down to the recipe card below for the complete details.
- Pasta – We use chickpea elbow macaroni noodles, but you can use any kind of pasta you like best. Small shapes such as macaroni noodles or shells work well, too!
- Milk – We use Fairlife whole milk for a rich, creamy sauce and extra protein. However, you can use any dairy or non-dairy milk you like best.
- Cheese – Sharp cheddar cheese creates a classic cheesy sauce!
- Greek Yogurt – This melts into the cheese sauce, making it thick and velvety while adding lots of protein.
- Bouillon Powder – Substitute chicken broth base if needed.
- Seasonings – Garlic salt and black pepper add a bit of depth and a touch of savoriness.
How to Make This High Protein Mac and Cheese Recipe
- Prepare the pasta. Bring a large pot of water to a boil, and cook the pasta to al dente according to the package instructions. Drain the pasta, and set it aside.
- Melt the cheese. Using the same pot, whisk the milk and shredded cheese over low-medium heat until the cheese melts completely.
- Add the remaining ingredients. Reduce the heat to low, and whisk in the Greek yogurt, bouillon powder, garlic salt, and black pepper.
- Combine. Add the pasta back to the pot, and gently stir to combine and coat the noodles. Adjust the seasonings to taste, and enjoy warm!
Tips for Success
- Avoid overcooking the pasta. Be careful to cook the pasta noodles just to al dente. Any longer, and they will be too soft and break apart when stirring with the cheese.
- Grate the cheese. For the best taste and texture, buy a block of cheese, and grate it yourself. Pre-shredded varieties contain anti-caking agents that prevent them from melting properly.
- Adjust the seasonings. Start with small amounts of seasonings, and adjust as you go!
Serving Suggestions
We love to serve this protein mac and cheese as a complete meal! Add extra protein like shredded chicken, turkey, or beef. Then, stir in veggies like steamed broccoli, spinach, cauliflower, or peas!
Or, enjoy it as a side dish with main courses like mini corn dog muffins, chicken quesadillas, or creamy BBQ chicken salad.
Common Questions
Stored in an airtight container leftovers will stay fresh in the refrigerator for up to 3 days.
Yes! Once cool, transfer leftovers to a freezer-safe container, and freeze for up to 6 months. Thaw in the fridge overnight to serve, and warm your mac and cheese in the microwave or in a pot over medium heat on the stove. Add a splash of milk as needed to freshen it back up.
Sure! Just substitute dairy-free milk, dairy-free cheese, and a plant-based yogurt. Keep in mind that the taste and texture are likely to vary.
High Protein Mac and Cheese Recipe
Equipment
Ingredients
- 8 ounce box chickpea pasta elbows any shape works
- 1/2 cup milk
- 2 cups (5-6 ounces/151 g) shredded sharp cheddar cheese, lightly packed
- 1/3 cup plain Greek yogurt
- 1 teaspoon bouillon powder or chicken broth base
- 1/2-3/4 teaspoon garlic salt
- 1/8 teaspoon black pepper
Instructions
- In a medium-sized pot, bring water to a boil. Pour in pasta and cook to “al dente” or 7 min for chickpea pasta (see notes). Drain in a colander when finished. Set aside.8 ounce box chickpea pasta elbows
- In the same soup pot over low-medium heat, continuously whisk together the milk and cheese until the cheese melts or about 1-2 minutes.1/2 cup milk, 2 cups (5-6 ounces/151 g) shredded sharp cheddar cheese, lightly packed
- Reduce heat to low and whisk in the Greek yogurt, bouillon powder, 1/2 teaspoon garlic salt, and black pepper until smooth.1/3 cup plain Greek yogurt, 1 teaspoon bouillon powder or chicken broth base, 1/2-3/4 teaspoon garlic salt, 1/8 teaspoon black pepper
- Gently stir the cooked pasta into the cheese sauce until combined. Add more garlic salt and black pepper, if needed.
- Store leftovers in the fridge in an airtight container for up to 3 days.
