Protein Mac and Cheese
A protein-rich twist on classic mac and cheese using protein pasta, Greek yogurt, and shredded cheddar.
Servings: 6 servings
Ingredients
Ingredients
- 8 oz.protein pasta or pasta of choice
- 3/4 cplain Greek Yogurt*
- 1 – 1 1/2 cwhole milk
- 2 Tunsalted butter
- 2 1/2 cyour favorite shredded cheddar cheese I use a combo of mild and white cheddar
- 1/2 cpanko/breadcrumbs gluten free if needed
- 1/2 tspgarlic powder
- 1/2 tsppaprika
- 1/2 tspcracked pepper
- 1/2 tspsea salt more to taste
- dash of crushed red pepper optional
Instructions
Instructions
- If you plan to bake, preheat oven to 375°F.
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a medium saucepan over low heat, melt the 2 tablespoons unsalted butter.
- Add 3/4 cup plain Greek yogurt and 1 cup whole milk to the melted butter, whisking until smooth. If the sauce is too thick, add up to the remaining 1/2 cup whole milk (use between 1 and 1½ cups total) to reach a creamy consistency. Keep the heat low—do not boil.
- Gradually add 2 cups of the shredded cheddar cheese to the warm yogurt mixture, stirring constantly until the cheese is fully melted and the sauce is smooth. If necessary, raise heat slightly to low–medium to help the cheese melt, but avoid boiling.
- Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon cracked pepper, 1/2 teaspoon sea salt (and a dash of crushed red pepper if using). Taste and adjust seasoning as desired (you may add a bit more salt to taste).
- Pour the cheese sauce over the drained pasta and stir until the pasta is evenly coated.
- To serve immediately on the stovetop: transfer to plates or a serving bowl and serve.
- To bake: transfer the sauced pasta to a small baking dish (8×8, 9×9, or similar). Sprinkle the remaining 1/2 cup shredded cheddar evenly over the top, then sprinkle 1/2 cup panko/breadcrumbs over the cheese.
- Bake for 15–20 minutes, or until the top is melted and lightly browned and the pasta is bubbling. Let rest a few minutes, then serve.
Equipment
- Medium Saucepan
- Whisk
- Colander
- Baking Dish
Notes
Use full fat dairy for best results.Low fat and nonfat Greek yogurt and milk are much more likely to curdle when heated than full fat dairy products. Some readers have had some luck with them, but it is not worth the risk in my opinion.
Use freshly shredded cheese.Packaged shredded cheese is coated in cellulose and doesn’t melt quite the same as cheese right off the block.
Don’t over cook your noodles.You can drain the pasta when it is still a touch chewy especially when baking it. This will keep the pasta from becoming mushy or soggy when cooking more in the oven.
Choose pasta that allows for the most possible cheese in every bite.Shells are great because they have little cheese pockets! Any short pasta that will hold more cheese is always a great idea.
You don’t have to use chickpea pasta. There are other protein pastas as well you may prefer!
Use freshly shredded cheese.Packaged shredded cheese is coated in cellulose and doesn’t melt quite the same as cheese right off the block.
Don’t over cook your noodles.You can drain the pasta when it is still a touch chewy especially when baking it. This will keep the pasta from becoming mushy or soggy when cooking more in the oven.
Choose pasta that allows for the most possible cheese in every bite.Shells are great because they have little cheese pockets! Any short pasta that will hold more cheese is always a great idea.
You don’t have to use chickpea pasta. There are other protein pastas as well you may prefer!