The Best High Protein Mac and Cheese Recipe
I have another great recipe for you. If you are a fan of mac and cheese but want a version that is packed with protein and a little healthier, you have come to the right place. This high protein mac and cheese is unbelievably thick and creamy, and you can whip this up in about 30 minutes.
This recipe uses a few secret ingredients like cottage cheese and nutritional yeast to boost the protein and vitamins without sacrificing that classic comfort food flavor. It is a game changer.
Ingredients
| Amount | For the Cheese Sauce |
|---|---|
| 1 cup | Low Fat Cottage Cheese |
| 2 cups | High Protein Milk (low sugar) |
| 2 cups | Shredded Cheese (I'm using Habanero & Extra Sharp Cheddar) |
| 2 tbsp | Nutritional Yeast |
| 2 tbsp | Butter |
| 2 tbsp | All Purpose Flour |
| 1-2 tsp | Stone Ground Mustard |
| To taste | Black Pepper, Paprika, Mustard Powder |
| Optional | Parmesan Cheese |
| Amount | For the Pasta & Veggies |
| 1 box | High Protein Pasta |
| 1 head | Broccoli |
| To taste | Salt (for water) |
Instructions
Prep Your Ingredients: Start off by chopping up a head of broccoli into bite sized florets. In a blender, add the cottage cheese, nutritional yeast, milk, and a couple bloops of stone ground mustard. Blend all that goodness together until it is completely smooth.
Get the Water Boiling: Fill a large pot with water for your pasta. Someone in my life used to always tell me that pasta water is supposed to taste like the ocean, so be generous when you salt that water. Bring it to a boil.
Cook the Veggies and Pasta: In a separate pot or steamer, cook your broccoli with a little salt until it is tender but still has a slight crunch. Strain out all the water and set it aside. Cook your high protein pasta in the boiling, salted water according to the package directions. I highly recommend using a plant based pasta for even more protein.
Start the Cheese Sauce: While the pasta is cooking, get a medium pan and start making a roux. Melt the two tablespoons of butter over medium heat, then whisk in the two tablespoons of flour and cook for about a minute.
Make It Cheesy: Slowly pour the blended mixture from your blender into the pan with the roux, whisking as you go. Add in your shredded cheese, a little bit of black pepper, paprika, and mustard powder. Keep stirring until the cheese is melted. I also like to add a little bit of Parmesan cheese here, but that is totally optional.
Thicken and Combine: Let the cheese sauce simmer on low heat, stirring occasionally, until it is thick and creamy. Once the pasta and broccoli are cooked and drained, go ahead and dump them into the pot with your cheese sauce.
Enjoy: Mix it up one more time to make sure everything is coated in that delicious sauce, and enjoy.
The Ultimate Comfort Food, Upgraded
That is all it takes to make a classic comfort food that you can feel good about eating. It is cheesy, satisfying, and loaded with protein to keep you full.
If you want to see exactly how I make it, be sure to check out the full video on my YouTube channel. Let me know if you give it a try!
