High Protein Mac and Cheese Recipe

This creamy mac and cheese recipe is one of my favorite dishes to date. It is high in protein, packed with cheesy deliciousness, and truthfully the ultimate comfort food. Just imagine, curling up in a blanket, with a big bowl of this cheesy goodness, relaxing, and watching your favorite movie. I can’t imagine a better evening!

There are two super special secrets to this recipe and the creamy cheese sauce that makes this a 10/10. Rather than using whole milk, I use goat milk, which makes an even creamier cheese sauce in my opinion. The other secret is, instead of using all-purpose flour to make a roux, I use a multi-purpose protein mix to thicken the sauce and add more protein! This mac and cheese recipe is super satiating and has 26 grams of protein per serving. If you love a little spice and want to take this recipe to the next level, top your bowl with some red pepper flakes, and hot sauce!

Ingredients: 

• 8 oz. pasta – reserve 1 cup of water. I used Al Dente Bonnettti but elbow macaroni will work just fine
• 3 tablespoons whipped butter 
• 2 tbsp multi-purpose protein, I used PEscience 
• 1 cup shredded fat-free cheese (112 grams)
• 1 cup reduced cheddar cheese (112 grams)
• 3/4 cup nonfat Greek yogurt, 170 grams
• 1 cup Meyenberg goat milk
• 1/4 teaspoon each: salt, dijon mustard, smoked paprika, and garlic powder

Instructions:

1. Bring a large pot of salted water to a boil. Add your pasta and cook until al dente. Reserve 1 cup of the pasta water and drain the rest.
2. In a medium saucepan melt butter, and add protein powder, stir to make a roux.
3. Add in the goat milk, greek yogurt, and stir to combine. Add the cups of cheese and reserved pasta water until you have a creamy cheese sauce.
4. Stir in cooked pasta and divide into 5 servings
5. Top with black pepper, salt, and breadcrumbs if you wish!
6. Enjoy

Can you meal prep the high-protein mac and cheese recipe?

Yes, you can, this recipe reheats super well, and who doesn’t love some leftover mac! You can divide up the recipe into 5 separate containers, or just store it in one large airtight container and divide it upon serving. Each serving is 250 grams.

What is the nutrition information for this recipe?

This recipe makes 5 servings. Each serving is 353 calories, 10.7 grams of fat, 40.2 grams of carbs, and 25.5 grams of protein! Search HNFit High Protein Mac and Cheese for easy logging.

Do you have to use cheddar cheese in this mac and cheese recipe?

You can use different types of cheeses in the recipe, I love the flavor of cheddar, but you can use gouda, Havarti, mozzarella cheese, pepper jack, parmesan cheeses, or whatever you want! You can even keep the recipe as is and add extra cheese if you know you like your mac and cheese filled with a combination of cheeses.

What if I do not have multi-purpose protein powder?

If you do not have a multi-purpose protein powder, you can use all purpose flour instead, although the nutrition information will be different.

Can you add more protein to this recipe?

If 25 grams of protein is not enough feel free to add your favorite protein source to this pasta! It would be super delicious with shredded chicken, pulled pork, or even sausage! 

Do you have to use greek yogurt?

If you do not like the flavor of plain greek yogurt you can substitute for sour cream or cream cheese, both will work great. If you do substitute for the greek yogurt, the protein amount per serving will be reduced.

How do you make sure your pasta is not overcooked?

Since you are placing the pasta back into the warmed pan with the cheesy sauce you will want to make sure the pasta is cooked just right, otherwise, it will become too soft and mushy. You are looking for al dente, tender noodles. For best results, taste the pasta after cooking it for 2-3 minutes. If it seems slightly underdone take it out, it will cook a little more when you stir it with the sauce. Another tip is adding a pinch of salt when bringing the pasta water to a boil.

What if you do not have goat milk?

The goat milk gives this mac and cheese a creamy, white cheddar vibe that just makes it so tasty! The other thing I love about this ingredient is it adds an additional cheesy flavor, almost like you added a big block of creamy goat cheese, it’s divine. If I have not convinced you, you can use regular whole milk in place!

What is the difference between sharp cheddar and mild cheddar cheese?

The difference is the time that the cheese was aging. The longer it has been aged, the sharper and more pronounced the cheddar flavor becomes.

More great recipes:

• Summer Goat Cheese Pasta
• https://haleynicolefit.com/cheesy-taco-pasta/
• Rigatoni Pasta with Pumpkin Sauce
• Lightened Up Penne Vodka
• Cheesy Hamburger Mac
• Skinny Baked Ziti
• Three Cheese Pasta Bake

Make sure you tag me on Instagram if you make this, I promise you, it is going to be your new favorite recipe.