High Protein Baked Macaroni and Cheese
Indulge in comfort food made nutritious with this High Protein Baked Macaroni and Cheese recipe! Featuring a protein-packed twist on the classic dish, this recipe swaps traditional pasta for high-protein varieties like chickpea or lentil pasta and incorporates Greek yogurt into the creamy cheese sauce for an extra boost of protein. Loaded with sharp cheddar and Parmesan cheeses, seasoned with a hint of paprika and black pepper, and topped with golden, crispy panko breadcrumbs, this baked delight is the ultimate guilt-free indulgence. Perfectly baked to create a crunchy crust that contrasts with the rich, velvety interior, this hearty dish is ideal for family dinners or meal prepping. Ready in just 45 minutes, it’s a flavorful, wholesome option that satisfies cravings and fuels your body.
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Recipe Information
Ingredients
- 12 ounces High-protein pasta (such as chickpea or lentil pasta)
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Plain Greek yogurt
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the high-protein pasta and cook according to the package directions until al dente. Drain the pasta and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, forming a roux.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking constantly, until the mixture thickens, about 5 minutes.
Remove the saucepan from heat and whisk in the Greek yogurt, sharp cheddar cheese, and Parmesan cheese until thoroughly combined and smooth.
Season the cheese sauce with black pepper and paprika.
Combine the cooked pasta and the cheese sauce in a large bowl, mixing until the pasta is evenly coated.
Transfer the pasta mixture into a lightly greased 9x13 inch baking dish.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the pasta.
Bake in the preheated oven for 20 to 25 minutes, or until the topping is golden brown and crispy.
Allow the baked macaroni and cheese to rest for a few minutes before serving.
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 5638 mg | 245% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 40.9 g | ||
| Protein | 202.0 g | 404% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3557 mg | 274% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3762 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
