High Protein Homemade Mac and Cheese
Elevate comfort food to a healthy delight with this High Protein Homemade Mac and Cheese recipe, perfect for satisfying cravings without compromising nutrition. Made with whole wheat elbow macaroni, creamy Greek yogurt, and a hidden boost from unflavored protein powder, this dish is a powerhouse of flavor and fuel. A rich, velvety cheese sauce incorporates sharp cheddar, Parmesan, and cottage cheese for a smooth and indulgent texture while staying low in fat thanks to skim milk. Seasoned with hints of ground mustard and garlic powder, every bite is packed with comforting, savory goodness. Ready in just 35 minutes, this protein-packed mac and cheese is the ideal weeknight dinner for fitness enthusiasts or anyone seeking a wholesome take on a classic favorite. Perfect for meal prep or rewarding post-workout meals, it’s sure to be a hit for the whole family!
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Recipe Information
Ingredients
- 12 oz whole wheat elbow macaroni
- 1 scoop unflavored protein powder
- 2 cups skim milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup cottage cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup plain Greek yogurt
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon ground mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
Gradually whisk in the skim milk, ensuring there are no lumps. Let the mixture cook and thicken for about 3-5 minutes.
Add the ground mustard, salt, black pepper, and garlic powder to the milk mixture. Whisk to combine thoroughly.
Stir in the unflavored protein powder until fully dissolved and incorporated into the sauce.
Add the cottage cheese, Greek yogurt, and Parmesan cheese to the saucepan. Stir until the cheeses are melted and the sauce is smooth.
Reduce the heat to low and begin adding the shredded cheddar cheese a handful at a time, stirring constantly until all the cheese has melted and the sauce is creamy.
Fold the cooked macaroni into the cheese sauce, ensuring every piece is well coated.
Serve hot, and garnish with additional Parmesan cheese or fresh herbs if desired.
Nutrition Facts
Calories |
3158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 436 mg | 146% | |
| Sodium | 4288 mg | 186% | |
| Total Carbohydrate | 328.5 g | 119% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 59.8 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 3258 mg | 251% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2530 mg | 54% | |
*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.
