Dive your spoon into a protein-packed twist on a classic! Enjoy this creamy, cheesy Protein Mac and Cheese that satisfies cravings while boosting nutrition, with 46g of protein per serving. Perfect this recipe for busy weeknights, post-workout meals, or any time you want a hearty dish with extra benefits. Power up with high-protein ingredients like Greek yogurt and Cottage Cheese, for an indulgent meal to fuel you right.
If you find yourself in need for more Mac and Cheese recipes, try out my Buffalo Chicken Mac and Cheese, Cajun Chicken Mac and Cheese and Cauliflower Mac and Cheese. Try one my childhood favorites with my grandmother's Macaroni and Tomatoes Recipe.
Ingredients
Find below the list of ingredients I used for my Protein Mac and Cheese recipe.
- Elbow Macaroni
- Cottage Cheese
- Greek Yogurt
- Grated Sharp Cheddar Cheese
- Milk
- Corn Starch
- Onion Powder
- Garlic Powder
- Smoked Paprika
- Salt
- Fresh Dill
- Toasted Panko Crumbs
See recipe card for quantities.
How to make Protein Mac and Cheese
Step 1: Bring a large pot of water to a boil. Add in the Elbow Macaroni and cook until al dente. Drain the water from the pasta and set the pasta aside.
Step 2: Add to the jar of a blender, the milk, cottage cheese, Greek yogurt, corn starch, spices, and grated cheddar. Blend with a stick blender until smooth.
Step 3: Transfer the cheese sauce to the same pot you boiled the pasta in. Heat the sauce on medium heat, stirring constantly, until it starts to simmer.
Step 4: Return the cooked macaroni to the pot with the sauce and stir to coat. Stir in the finely chopped fresh dill and serve.
Toast the Panko crumbs in a frying pan with butter until lightly golden. Remove from the pan, and sprinkle over the Protein Mac and Cheese. Enjoy!
Substitutions and Variations
- Vegetables - Add cooked vegetables to the macaroni like steamed brocoli or pan fried veggies like onion, bell pepper, and more.
- Meat - Cook cubed pieces of chicken and add them to the mac and cheese. You could also add in cooked salmon, or vegetable based proteins.
Storage
Store any leftover Protein Mac and Cheese in an airtight container. Place in the refrigerator for 2-3 days or freeze in portions for up to a month.
Recipe
Protein Mac and Cheese
Ingredients
- 1? cup Raw Elbow Macaroni
Cheese Sauce
- ½ cup Greek Yogurt
- 1 cup Cottage Cheese
- ¼ cup Milk
- 1 tablespoon Corn Starch
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Smoked Paprika
- 1 teaspoon Salt
- 1 cup Grated Cheddar Cheese
- `2 teaspoon Fresh Dill finely chopped
- ¼ cup Panko Crumbs
- 1 tablespoon Butter
Instructions
- Bring a large pot of water to a boil. Add in the Elbow Macaroni and cook until al dente. Drain the water from the pasta and set the pasta aside.
- Add to the jar of a blender, the milk, cottage cheese, Greek yogurt corn starch, spices, and grated cheddar. Blend with a stick blender until smooth.
- Transfer the cheese sauce to the same pot you boiled the pasta in. Heat the sauce on medium heat, stirring constantly, until it starts to simmer.
- Return the cooked macaroni to the pot with the sauce and stir to coat. Stir in the finely chopped fresh dill and serve.
- Heat a frying pan on medium heat. Melt the butter in the pan and then add in the panko crumbs. Move the crumbs constantly with a spatula, until golden brown. Remove the toasted crumbs from the pan and use them as a topping for the macaroni.
Sometimes when trying a high-protein recipe, I find there is a sacrifice of taste made. NOT with this recipe. This Mac 'N Cheese really packed the taste! I made it with low carb macaroni and it was fantastic!