High Protein White Cheddar Mac and Cheese
Elevate your comfort food game with this High Protein White Cheddar Mac and Cheese—a creamy, indulgent spin on a classic favorite that's packed with nutritious ingredients. Featuring protein-rich elbow pasta made from chickpeas or lentils, this recipe blends unsweetened almond milk, shredded white cheddar, and tangy Greek yogurt to create a velvety cheese sauce that's as wholesome as it is flavorful. The addition of Parmesan cheese, garlic powder, and a hint of black pepper enhances the rich, savory profile, while a sprinkle of paprika adds a pop of color and optional smoky flair. Quick and easy to prepare in just 35 minutes, this dish is perfect for busy weeknights or cozy gatherings. Serve hot for a satisfying meal that balances indulgence and nourishment, catering to both health-conscious eaters and macaroni cheese enthusiasts alike!
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Recipe Information
Ingredients
- 8 oz Elbow pasta (high-protein or chickpea/lentil-based for extra protein)
- 3 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 2.5 cups Unsweetened almond milk (or regular milk for added protein)
- 2 cups White cheddar cheese, shredded
- 1 cup Plain Greek yogurt (high-protein, full-fat preferred)
- 0.25 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.25 tsp Paprika (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the high-protein pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux. The mixture should be slightly golden but not browned.
Gradually pour the almond milk into the roux while whisking continuously to avoid lumps. Cook over medium heat until the mixture thickens, about 4-5 minutes.
Lower the heat and stir in the shredded white cheddar cheese, Parmesan cheese, salt, black pepper, and garlic powder. Stir until the cheese is fully melted and the sauce is smooth.
Remove the saucepan from heat and fold in the Greek yogurt. Mix until fully incorporated to add creaminess and extra protein to the sauce.
Add the cooked pasta to the saucepan with the cheese sauce. Use a spatula to coat the pasta evenly with the sauce. If the sauce is too thick, thin it out by adding a splash of the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Serve the mac and cheese immediately in bowls or plates. Garnish with a sprinkle of paprika for added flavor and visual appeal, if desired.
Enjoy your High Protein White Cheddar Mac and Cheese while hot!
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.8 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 843 mg | 65% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 643 mg | 14% | |
*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.
