This High Protein Mac and Cheese is a creamy and cheesy delight that packs a protein punch! Using healthy ingredients, it’s a great twist on the classic favorite.
I love how filling it is, yet still feels like comfort food. You can enjoy it guilt-free, and honestly, who doesn’t love a good mac and cheese after a long day? 🍽️
Key Ingredients & Substitutions
High-Protein Pasta: I recommend using chickpea pasta or high-protein elbow macaroni. They contain more protein than regular pasta. If you’re gluten-free, chickpea pasta is a great gluten-free option too!
Cheese: Sharp cheddar cheese gives that strong flavor we all love. If you want to switch it up, try mozzarella for a milder taste or gouda for a smoky flavor. You can also use a vegan cheese for a dairy-free version.
Cottage Cheese or Ricotta: Cottage cheese adds creaminess and protein. If you don’t like cottage cheese, ricotta works well too. For a dairy-free option, look for plant-based cottage cheese or tofu blended smooth.
Greek Yogurt: This ingredient gives extra creaminess and protein. I prefer plain, non-fat yogurt, but if you want a richer flavor, full-fat Greek yogurt can be a delicious alternative.
Almond Milk: Unsweetened almond milk keeps it light. You can use any milk you have on hand, like oat milk or soy milk, just opt for unsweetened to avoid unwanted flavors.
How Do I Make Sure My Cheese Sauce is Smooth?
The key to a creamy cheese sauce is to melt the cheese slowly and at a low temperature. Here’s how to achieve that:
- Start with a warmed base. Stir your almond milk and spices until warm, but do not boil it. This helps melt the cheese better!
- Add cheeses gradually. Mix in the cottage cheese and Greek yogurt first, as they’re more forgiving than shredded cheese.
- Stir continuously. This prevents the cheese from clumping. Look for a glossy, smooth texture.
- Remove from heat! Once your sauce is creamy, take it off the stove before adding the Parmesan and pasta. This keeps it from overcooking.
With these tips, your cheese sauce will be velvety and delicious every time!
How to Make High Protein Mac And Cheese
Ingredients You’ll Need:
Pasta:
- 8 ounces high-protein elbow macaroni or chickpea pasta
Cheese Mixture:
- 2 cups sharp cheddar cheese, shredded (divided)
- 1 cup low-fat cottage cheese or ricotta cheese
- 1 cup Greek yogurt (plain, non-fat)
- 1/2 cup grated Parmesan cheese
Liquid Ingredients:
- 1/2 cup unsweetened almond milk or any milk of choice
- 1 tbsp olive oil or butter
Seasonings:
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
Garnish:
- Fresh herbs (e.g., parsley or oregano), for garnish
- Red pepper flakes, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes in total—10 minutes for prep and another 10 for cooking. It’s perfect for a quick weeknight dinner that feels indulgent but is actually healthy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by cooking your high-protein elbow macaroni or chickpea pasta according to the package instructions. Make sure to cook it until al dente, which means it will still be a bit firm. Once it’s cooked, drain it in a colander and set aside for later.
2. Prepare the Sauce Base:
In a medium saucepan over medium heat, add olive oil or butter. Let it melt or warm up, and then add the almond milk along with the garlic powder, onion powder, salt, and pepper. Stir gently until everything is warmed through, but don’t let it boil.
3. Mix in the Cheeses:
Reduce the heat to low. Now, add the cottage cheese (or ricotta), Greek yogurt, and 1 1/2 cups of shredded cheddar cheese into the saucepan. Stir continuously to help the cheese melt smoothly and create a creamy sauce. Keep mixing until the sauce looks velvety and no lumps remain.
4. Incorporate Parmesan:
Once your sauce is nicely creamy, take the saucepan off the heat. Stir in the grated Parmesan cheese until it blends well with the other ingredients.
5. Combine Pasta and Sauce:
Add the cooked pasta back into the cheese sauce. Gently fold it all together, making sure each piece of pasta gets coated with that delicious cheese sauce.
6. Serve and Garnish:
Serve the mac and cheese warm in bowls. Feel free to sprinkle the remaining cheddar cheese on top for extra melty goodness! Garnish with fresh herbs and a pinch of red pepper flakes if you’re feeling spicy!
Enjoy this comforting and high-protein twist on the classic mac and cheese—perfect for satisfying your cravings while adding nutrients to your meal!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute regular pasta with gluten-free pasta. Chickpea pasta is a great choice, as it’s high in protein and gluten-free. Just make sure to adjust the cooking time according to package instructions.
How Long Does Leftover Mac and Cheese Last?
Leftover High Protein Mac and Cheese can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently in the microwave or on the stovetop, adding a splash of milk to revive the creaminess if needed.
Can I Make This Mac and Cheese Without Cottage Cheese?
Yes, you can! If you’re not a fan of cottage cheese, feel free to use ricotta cheese instead. Alternatively, you could also increase the amount of Greek yogurt for the creaminess and protein boost.
What Can I Add for Extra Flavor?
For additional flavor, consider adding diced cooked bacon, sautéed vegetables like spinach or bell peppers, or even a sprinkle of smoked paprika. You could also experiment with different types of cheeses for a unique twist!
