PROTEIN MAC AND CHEESE
Creamy, cheesy, and loaded with 25 grams of protein per serving — this mac and cheese uses Greek yogurt and protein pasta to turn a classic comfort food into a satisfying, nutritious meal. Easy enough for weeknights and kid-approved!
Ingredients
- 8 oz Protein pasta Banza chickpea or Barilla Protein+
- 1 cup Greek yogurt Full-fat recommended
- 1 tbsp Butter Unsalted
- ½ cup Whole milk
- 1 ½ cups Sharp cheddar cheese Freshly shredded, divided
- ½ tsp Garlic powder
- ¼ tsp Paprika
- ¼ cup Breadcrumbs Optional, for baking topping
Instructions
- 1. Bring a large pot of salted water to a boil. Cook protein pasta according to package directions until just al dente. Drain and set aside. Do not overcook — especially if using chickpea pasta.2. In a saucepan over low heat, whisk together the Greek yogurt, butter, and whole milk until smooth and well combined.3. Add 1 cup of shredded cheddar cheese and stir until fully melted. Add another ½ cup and stir again. Slightly increase heat to medium-low if needed to help the cheese melt.4. StrIn garlic powder, paprika, salt, and black pepper. Whisk until the sauce is smooth and creamy. Taste and adjust seasoning as needed.5. Add the drained pasta to the cheese sauce and toss until every piece is well coated. Serve immediately, or continue to the next step for a baked version.6. (Optional — Baked Version) Preheat oven to 375°F. Grease an 8×8 or 9×9 inch baking dish. Pour in the mac and cheese and spread evenly. Top with remaining cheese and breadcrumbs if desired.7. Bake for 15–20 minutes until the top is golden and bubbly. Rest for 10 minutes before serving.
Notes
- Always use freshly shredded cheese from a block — pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Full-fat Greek yogurt and whole milk are strongly recommended. Low-fat versions are more likely to curdle when heated.
- Slightly undercook the pasta if baking, as it will continue to cook in the oven.
- Pasta shapes with pockets or ridges — like shells or cavatappi — hold more sauce and give you more flavor in every bite.
- To make ahead, assemble through Step 5, refrigerate covered for up to 24 hours, and add a splash of milk before baking.
- Calories: ~420 kcal
- Protein: 25g
- Carbohydrates: 38g
- Fat: 16g
- Fiber: 4g
- Calcium: ~280mg