When it comes to comfort food, mac and cheese holds a special place in our hearts. Creamy, cheesy, and satisfying, it’s a dish that brings warmth to any table. But what if you could enjoy this classic comfort food while staying on track with your nutrition goals? Enter my High-Protein Mac and Cheese, a healthier, protein-packed version that doesn’t skimp on flavor.
Why You’ll Love This Recipe
- Protein Powerhouse: Each serving of this mac and cheese is packed with protein, making it an excellent choice for those looking to increase their protein intake.
- Comfort Meets Nutrition: Unlike traditional mac and cheese, which can be heavy on calories and low on nutrients, this recipe uses low-fat ingredients and adds extra protein to keep you full and satisfied.
- Quick and Easy: With a total cook time of just 30 minutes, you can whip up this nutritious meal even on busy weeknights. It’s a simple, one-pot recipe that’s perfect for a family dinner or meal prep.
Here are the Main Ingredients you Will Need to Make this Recipe:
Step-by-Step Instructions:
In a large pot, bring water to a boil and add a pinch of salt.
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a blender or food processor, combine the low-fat cottage cheese and skim milk. Blend until smooth.
In a saucepan over medium heat, melt the unsalted butter and whisk in the all-purpose flour, creating a roux. Cook for 1-2 minutes until golden.
Gradually add the blended cottage cheese mixture to the roux, whisking continuously to prevent lumps.
Add the garlic powder, onion powder, paprika, mustard powder, salt, and pepper. Stir well.
Continue to cook on low heat, stirring frequently until the sauce thickens slightly, about 5 minutes.
Gradually add the shredded light cheddar cheese and Parmesan cheese to the sauce, stirring until fully melted and incorporated.
Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
Divide the mac and cheese into 4 servings.
Garnish with chopped fresh parsley if desired and serve immediately.
Recipe Notes/Modifications:
Other Easy Recipes you May Enjoy:
This High-Protein Mac and Cheese is proof that comfort food can be both delicious and nutritious. Whether you’re meal prepping for the week or just craving a cozy dinner, this dish is sure to satisfy. It’s the perfect balance of indulgence and health, making it a go-to recipe in any kitchen. So, next time you’re in the mood for mac and cheese, give this protein-packed version a try—you won’t be disappointed!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
High-Protein Mac and Cheese
4
Servings10
minutes20
minutes445
kcal246g
30
minutesTo track this recipe on My Fitness Pal, search TBB Mac and Cheese
Keep the screen of your device on
Ingredients
200 grams macaroni/pasta of choice (2 cups dry)
300 grams low-fat cottage cheese (1 1/4 cups)
240 ml 0% fairlife milk (1 cup)
120 grams light cheddar cheese, shredded (1 1/4 cups)
80 grams Parmesan cheese shredded or petals (3/4 cup)
10 grams unsalted butter (2 teaspoons)
10 grams all-purpose flour (1 tablespoon)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp mustard powder (optional)
Salt and pepper to taste
2 tbsp chopped fresh parsley for garnish (optional)
Directions
- In a large pot, bring water to a boil and add a pinch of salt.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a blender or food processor, combine the low-fat cottage cheese and skim milk. Blend until smooth.
- In a saucepan over medium heat, melt the unsalted butter and whisk in the all-purpose flour, creating a roux. Cook for 1-2 minutes until golden.
- Gradually add the blended cottage cheese mixture to the roux, whisking continuously to prevent lumps.
- Add the garlic powder, onion powder, paprika, mustard powder, salt, and pepper. Stir well.
- Continue to cook on low heat, stirring frequently until the sauce thickens slightly, about 5 minutes.
- Gradually add the shredded light cheddar cheese and Parmesan cheese to the sauce, stirring until fully melted and incorporated.
- Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
- Divide the mac and cheese into 4 servings.
- Garnish with chopped fresh parsley if desired and serve immediately.
Equipment
Food Processor or High Powered BlenderMy Favorite Hand Mixer/Food Processor
Recipe Notes & Modifications
- If you prefer a bit of heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce thickens too much.
- To make gluten free sub gluten free or chickpea pasta- macros will be different.
- 0% Fairlife milk is higher protein then other brands, if you swap this milk out recognize macros will differ. This milk can be bought at Safeway, Save on Foods, Walmart, Superstore, Sobeys.
Nutrition Facts
- Serving Size: 246g
- Total number of serves: 4
- Calories: 445kcal
- Carbohydrates: 47.7g
- Protein: 33.9g
- Fat: 15.3g
- Fiber: 1.8g
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