Introduction

This high protein mac and cheese is a creamy, comforting dish that boosts your usual favorite with nutritious ingredients. Using chickpea or lentil-based pasta and Greek yogurt makes this recipe both filling and flavorful. It’s a delicious twist on a classic everyone loves.

A white bowl filled with creamy macaroni and cheese made of small shell-shaped pasta, each piece coated in smooth, glossy pale yellow cheese sauce, piled high and slightly spilling over the edges, with a glimpse of more pasta in a container in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Cook the pasta according to the package directions. For al dente texture, reduce the cooking time slightly. Reserve a small amount of pasta water before draining but do not rinse the pasta.
Step 2: In a medium saucepan, melt the butter over low-medium heat. Add the cream or milk and heat until it reaches a low simmer, then reduce the heat to low.
Step 3: Gradually add the shredded cheddar cheese, stirring constantly until the cheese melts and the sauce becomes smooth.
Step 4: Stir in the Greek yogurt and mix until the sauce is creamy. Season with salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Step 5: Add the cooked pasta to the cheese sauce and toss well to coat evenly. Warm the combined pasta and sauce over low heat for a few minutes if needed.
Step 6: Serve immediately and enjoy your high protein mac and cheese!

Tips & Variations

For extra flavor, try adding a pinch of smoked paprika or garlic powder to the cheese sauce.
Swap out cheddar for a blend of sharp cheddar and mozzarella for a meltier texture.
Use low-fat Greek yogurt to reduce calories while keeping the sauce creamy.
Try topping with toasted breadcrumbs for a crunchy finish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.

How to Serve

A close-up of creamy, light orange mac and cheese in a small white ribbed ceramic bowl, showing many shell-shaped pasta pieces fully coated with smooth, rich cheese sauce. A shiny silver spoon lifts a scoop of the pasta above the bowl, highlighting the soft, gooey texture of the melted cheese on the shells. In the blurry background, a larger white ceramic dish contains more mac and cheese with a creamy, thick consistency. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of high-protein pasta?

Yes, you can use regular pasta, but the protein content will be lower. Using chickpea or lentil-based pasta adds a nutritional boost and a unique flavor.

Is Greek yogurt necessary in this recipe?

Greek yogurt adds creaminess and protein while keeping the sauce tangy. You can substitute with sour cream or cream cheese, but the texture and flavor will differ slightly.

High Protein Mac and Cheese Recipe

Print Recipe

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4.4 from 123 reviews

A creamy and nutritious high-protein mac and cheese made with chickpea or lentil-based pasta, cheddar cheese, and Greek yogurt for a delicious and satisfying twist on the classic comfort food.

Author: Elias
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Fat

Ingredients

Scale

For the Pasta

8 oz package high-protein pasta shells or elbows (e.g., chickpea or lentil-based pasta)

For the Cheese Sauce

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

Instructions

Cook the Pasta: Cook the high-protein pasta according to package directions, aiming for al dente by slightly reducing cooking time. Reserve a small amount of the pasta water before draining. Do not rinse the pasta to preserve starch for sauce adhesion.
Prepare the Cheese Sauce: In a medium saucepan, melt the butter over low-medium heat. Add the cream or milk and warm until just simmering, then reduce heat to low. Slowly add shredded cheddar cheese while stirring constantly until fully melted and smooth. Fold in the Greek yogurt to create a creamy texture. Season with salt and pepper to taste. If the sauce is too thick, gradually mix in reserved pasta water to reach the desired consistency.
Combine Pasta and Sauce: Add the drained pasta into the cheese sauce and toss well to ensure every piece is coated evenly. Warm the combined dish over low heat for a few minutes if necessary to maintain heat.
Serve: Serve the mac and cheese immediately for best flavor and texture. Enjoy your high-protein comfort meal!

Notes

Using chickpea or lentil pasta boosts the protein content compared to traditional wheat pasta.
Greek yogurt adds creaminess and extra protein without overwhelming the cheese flavor.
You can substitute cream with your preferred type of milk for a lighter sauce.
Reserve pasta water is essential to adjusting sauce consistency and helps the sauce stick to the pasta better.
Serve immediately as the sauce may thicken upon standing.

Keywords: mac and cheese, high protein, chickpea pasta, lentil pasta, healthy comfort food, Greek yogurt mac and cheese