High Protein Homemade Mac n Cheese
Elevate your comfort food game with this High Protein Homemade Mac n Cheese, a nutritious twist on a classic favorite. Featuring high-protein elbow macaroni, a trio of cheeses (cheddar, Parmesan, and creamy cottage cheese), and a protein-packed boost from Greek yogurt and tender diced chicken breast, this dish marries indulgent flavors with wholesome fuel. Fresh spinach adds a pop of color and nutrients, while the golden, crunchy panko breadcrumb topping takes it to the next level. Perfectly seasoned with hints of garlic, paprika, and black pepper, this baked mac n cheese is ready in just 40 minutes and serves four, making it an ideal weeknight dinner or satisfying meal-prep option.
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Recipe Information
Ingredients
- 8 ounces high-protein elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons whole wheat flour
- 2 cups skim milk
- 1.5 cups cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 cup cottage cheese
- 0.5 cup Greek yogurt
- 1 cup cooked chicken breast, diced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.25 teaspoon paprika
- 1 cup spinach, chopped
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C).
Cook the high-protein elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat. Add whole wheat flour and whisk continuously for about 1 minute until the mixture is smooth and bubbly.
Slowly pour in the skim milk while whisking constantly to prevent lumps. Cook for about 3-4 minutes or until the mixture thickens slightly.
Turn off the heat and stir in cheddar cheese, parmesan cheese, and cottage cheese until melted and well combined.
Add Greek yogurt, diced chicken breast, salt, black pepper, garlic powder, and paprika. Stir until everything is evenly mixed.
Fold in the cooked macaroni and chopped spinach until well incorporated into the cheese sauce.
Transfer the mixture to a lightly greased baking dish.
In a small bowl, mix panko breadcrumbs with olive oil until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes or until the top is golden brown and the sauce is bubbling.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
2994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 4007 mg | 174% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 52.4 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 2669 mg | 205% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2721 mg | 58% | |
*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.
