Description
This Protein Mac and Cheese recipe offers a hearty and delicious twist on the classic comfort dish by incorporating protein pasta and Greek yogurt for a creamy, protein-packed meal. Easy to prepare either stovetop or baked, it delivers 25 grams of protein per serving, making it perfect for a satisfying lunch or dinner.
Ingredients
Protein Pasta
- 8 oz. protein pasta, or pasta of choice
Cheese Sauce
- ¾ cup plain Greek Yogurt
- 1 to 1½ cups whole milk
- 2 tablespoons unsalted butter
- 2½ cups shredded cheddar cheese (a combination of mild and white cheddar)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cracked pepper
- ½ teaspoon sea salt, more to taste
- Dash of crushed red pepper (optional)
Topping
- ½ cup panko breadcrumbs (gluten free if needed)
- Additional shredded cheddar cheese for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking your mac and cheese if you choose to bake it.
- Cook Pasta: Boil the protein pasta according to the package instructions until al dente. Once cooked, drain well and set aside.
- Prepare Cheese Sauce: In a saucepan over low heat, whisk together the Greek yogurt, unsalted butter, and whole milk until the mixture is smooth. Gradually add one cup of shredded cheddar cheese, stirring constantly to allow the cheese to melt. You may increase the heat slightly to medium-low to facilitate melting.
- Add More Cheese and Seasonings: Add another cup of shredded cheddar cheese and continue stirring until melted. Incorporate garlic powder, paprika, cracked pepper, sea salt, and crushed red pepper if using. Stir to combine the seasonings evenly into the sauce.
- Combine Pasta and Sauce: Pour the cheese sauce into the cooked pasta and stir gently to coat all the pasta evenly with the cheesy sauce. Adjust seasoning according to taste if serving stovetop.
- Prepare for Baking (Optional): If you prefer baked mac and cheese, transfer the cheesy pasta into a greased 8×8 or 9×9 inch baking dish or similar casserole dish.
- Add Toppings: Sprinkle the remaining shredded cheddar cheese evenly over the top, followed by the panko or breadcrumbs for a crunchy topping.
- Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese on top is melted, bubbly, and lightly browned, and the pasta is heated through.
- Serve: Remove from the oven and allow to cool slightly before serving. Garnish if desired and enjoy your protein-packed mac and cheese!
Notes
- You can use regular pasta if protein pasta is unavailable.
- Adjust the milk quantity for a thicker or thinner cheese sauce consistency.
- For a spicier version, increase the crushed red pepper to taste.
- Substitute panko with gluten-free breadcrumbs if needed.
- Greek yogurt adds protein and creaminess; plain yogurt can be used but may alter the texture slightly.
