Introduction
Hey there! Do you love mac and cheese as much as I do? There’s just something irresistible about the creamy, cheesy goodness that brings back memories of comfort and indulgence. Today, I want to share with you my recipe for a high protein mac and cheese that will satisfy your cravings while also providing a nutritious boost. So let’s dive in and discover how to create this delicious dish!
Why You’ll Love This
I make this high protein mac and cheese when I want to enjoy a classic comfort food while also incorporating more protein into my diet. The addition of protein-rich ingredients not only enhances the nutritional value but also adds a delightful texture and flavor. My family goes crazy for this dish because it’s both delicious and satisfying, making it the perfect meal for any occasion. Trust me, once you try it, you’ll never go back to regular mac and cheese!
Ingredients
For this high protein mac and cheese, you’ll need:
– 8 ounces of whole wheat elbow macaroni
– 1 cup of low-fat cottage cheese
– 1 cup of plain Greek yogurt
– 2 cups of shredded sharp cheddar cheese
– 1/4 cup of grated Parmesan cheese
– 1/2 teaspoon of garlic powder
– 1/2 teaspoon of onion powder
– Salt and pepper to taste
– Optional: 1/2 cup of cooked and crumbled bacon for an extra protein kick
Directions
1. Cook the whole wheat elbow macaroni according to the package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine the low-fat cottage cheese and plain Greek yogurt. Blend until smooth and creamy.
3. In a large mixing bowl, combine the cooked macaroni, cottage cheese and yogurt mixture, shredded sharp cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are evenly distributed.
4. If desired, stir in the cooked and crumbled bacon to add an extra protein boost and smoky flavor.
5. Preheat your oven to 350°F (175°C).
6. Transfer the mac and cheese mixture into a greased baking dish and spread it out evenly.
7. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown on top.
8. Remove from the oven and let it cool for a few minutes before serving.
9. Enjoy your high protein mac and cheese while it’s still warm and gooey!
Notes
I’ve experimented with various protein sources for this mac and cheese recipe, and I find that using a combination of cottage cheese and Greek yogurt provides the best creamy texture and tangy flavor. However, feel free to substitute with your favorite protein-rich ingredients, such as cooked chicken breast or tofu cubes.
Variations
One variation I’ve tried is adding steamed broccoli florets to the mac and cheese before baking. It not only adds extra nutrients but also gives a pop of color to the dish. Another variation is using different types of cheese, like Gruyere or Monterey Jack, to create unique flavor profiles. Be adventurous and experiment with your favorite ingredients!
Equipment
You’ll need a blender or food processor to blend the cottage cheese and Greek yogurt until smooth. If you don’t have one, you can also use a handheld immersion blender or simply whisk vigorously until well combined.
Storage Information
Though honestly, in my house, this high protein mac and cheese never lasts more than a day! However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warm or bake in the oven at 350°F (175°C) for about 10 minutes.
Serving Suggestions
I love serving this high protein mac and cheese as a main dish, accompanied by a fresh green salad or steamed vegetables. It’s also a fantastic side dish for grilled chicken or roasted salmon. Feel free to get creative and serve it however you like!
Pro Tips
One lesson I’ve learned from experience is to avoid overcooking the macaroni, as it will continue to cook in the oven. This helps maintain a perfect al dente texture. Also, don’t be afraid to add a little extra shredded cheese on top before baking for an extra cheesy crust!
FAQ
Q: Can I use regular white pasta instead of whole wheat?
A: Absolutely! While I prefer whole wheat pasta for its added nutritional value, you can use any type of pasta you like. Just make sure to adjust the cooking time accordingly.
Q: Can I freeze this high protein mac and cheese?
A: Yes, you can freeze it! I recommend transferring individual portions into freezer-safe containers or zip-top bags. When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat in the microwave or oven.
Q: Can I make this mac and cheese without bacon?
A: Of course! The bacon is optional and can be omitted for a vegetarian version or if you simply prefer not to use it. The mac and cheese will still be deliciously creamy and packed with protein.
Alright, my friend, that wraps up our journey to create a mouthwatering high protein mac and cheese. I hope you enjoy this recipe as much as I do. Remember, cooking is all about adding your personal touch and experimenting with flavors. So go ahead, get creative, and savor every cheesy bite!
High Protein Mac and Cheese
Indulge in the creamy, cheesy goodness of this high protein mac and cheese recipe that combines protein-rich ingredients with classic comfort food. Enjoy a nutritious boost with a delightful texture and flavor in every bite.
Ingredients
- 8 ounces whole wheat elbow macaroni
- 1 cup low-fat cottage cheese
- 1 cup plain Greek yogurt
- 2 cups shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional: 1/2 cup cooked and crumbled bacon
Directions
-
Cook the whole wheat elbow macaroni according to package instructions until al dente. Drain and set aside.
-
In a blender or food processor, combine the low-fat cottage cheese and plain Greek yogurt. Blend until smooth and creamy.
-
In a large mixing bowl, combine the cooked macaroni, cottage cheese and yogurt mixture, shredded sharp cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well.
-
If desired, stir in the cooked and crumbled bacon.
-
Preheat the oven to 350°F (175°C).
-
Transfer the mac and cheese mixture into a greased baking dish and spread it out evenly.
-
Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown on top.
-
Remove from the oven and let it cool for a few minutes before serving.
-
Enjoy your high protein mac and cheese while it's still warm and gooey!