Protein Mac and Cheese
Calling all mac and cheese lovers! Ditch the guilt, not the flavor. We've transformed this classic into a protein powerhouse, our protein mac and cheese packs a whopping 45 grams of protein per serving and only 550 calories.
Ingredients
- 13 oz protein pasta
- 2 tbsp butter (dairy or non-dairy)
- 2 tbsp flour
- 2 cup milk (dairy or non-dairy)
- 3 ½ cups cheddar cheese (shredded, low-fat)
- ⅓ cup Greek yogurt
- ½ tsp salt
- ½ tsp pepper
- 1 tsp paprika
Directions
- 1
Boil a large pot of salted water, add pasta and cook according to the package directions. Don’t overcook the noodles, it’s better to drain them a minute early than let them go soggy.
- 2
Melt the butter in a large pot over medium heat.
- 3
Gradually add the flour to the melted butter, stirring or whisking as you add it. It will turn into a paste (you are creating a simple roux). Whisk until it turns light brown and looks toasted, 1 to 2 minutes.
- 4
Keep whisking and slowly pour the milk in then add the salt, pepper, and paprika. Whisk until smooth and the flour paste is mostly incorporated into the milk.
- 5
Keep cooking and whisking until the sauce starts to simmer and thickens. Give this 3-4 minutes, the sauce will only thicken once it’s reached a simmer.
- 6
Turn the heat to low then stir in the Greek yogurt. Once the Greek yogurt is stirred into the sauce, add the cheese until it melts into the sauce.
- 7
Stir in the cooked pasta or pour the cheese sauce over your pasta.
- 8
Cover with a lid or serve immediately. Garnish with fresh parsley (optional).