High Protein Mac and Cheese

Sarah

5 from 5 votes

A rich, creamy high protein mac and cheese recipe with 25g of protein! This gluten free recipe uses chickpea pasta and a velvety cheese sauce made with Greek yogurt.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course, Side Dish

Cuisine American

Servings servings

Calories 403kcal

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Ingredients

2 tbsp butter
½ cup cream or milk of choice
2 cups shredded cheddar cheese
½ cup plain Greek yogurt
Salt and pepper to taste
8 oz package high-protein pasta shells or elbows e.g., chickpea or lentil-based pasta

Instructions

Cook the Pasta:

Cook the pasta according to package directions. For al dente pasta, reduce the cooking time slightly.
Reserve a small amount of pasta water. Drain the pasta, but do not rinse.

Prepare the Cheese Sauce:

In a medium saucepan, melt the butter over low-medium heat.
Add the cream or milk and heat until it reaches a low simmer. Reduce the heat to low.
Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth.
Stir in the Greek yogurt and mix until the sauce is creamy. Add salt and pepper to taste.
If the sauce is too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.

Combine Pasta and Sauce:

Add the cooked pasta to the cheese sauce. Toss everything together until the pasta is evenly coated. Warm over low heat for a few minutes if needed.
Serve immediately, and enjoy!

Notes

Keto Mac and Cheese: For a keto version, swap the pasta for cauliflower florets. This low-carb mac and cheese alternative is just as satisfying and works perfectly with the creamy cheese sauce. To make cauliflower mac and cheese, simply steam or roast bite-sized cauliflower florets until tender. Then toss them in the cheese sauce just like you would with pasta. It’s a great way to sneak in some veggies while sticking to a low-carb diet.

You can also swap the pasta for alternatives like:

Hearts of palm pasta: Low in carbs and calories while still providing a nice bite.
Zucchini noodles: Light and fresh, though they’re best for those who prefer a veggie-forward dish.

Milk/Cream: I like to use whole milk or cream for an ultra-creamy texture. You can also opt for low-fat or skim milk if you’re looking to reduce calories. Dairy-free options like unsweetened almond or cashew milk also work well for a lighter version.

Nutrition

Calories: 403kcalCarbohydrates: 28gProtein: 25gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 61mgSodium: 396mgPotassium: 101mgFiber: 6gSugar: 6gVitamin A: 633IUCalcium: 405mgIron: 4mg

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