This creamy, protein-packed macaroni and cheese is packed with flavor and provides 21 grams of protein per servings.

Macaroni and cheese, please! That’s what I hear from many of my clients. This creamy dish tops the charts as a favorite comfort food.

Traditional macaroni and cheese combines cooked macaroni pasta with butter and cheddar cheese sauce. While delicious, it’s not exactly nutritioally balanced.

{Read what I mean by balanced eating.}

So, I got busy with a version of my own. With this recipe, you don’t have to forgo your favorite food altogether

If you’re a macaroni and cheese lover, who’s also trying to eat better, this one’s for you.

. Since so many of my clients want to include this creamy comfort food on their meal rotation, I created a version that I can comfortably recommend. That means it is flavorful, easy to make, and balanced in all 3 macronutrients- carbohydrates, protein and fats. It also provides loads of vitamins, minerals and phytonutrients.

How To Make High-Protein Macaroni And Cheese

To make this creamy macaroni and cheese, start by bringing 8 cups of water to a boil. Add your favorite pasta, and cook as directed on the box or label. I used Cellentani, but you can also use elbow macaroni or small shells.  Once cooked, drain the pasta and return to th saucepan.

To make the cheese sauce, put the cottage cheese in a food processor and blend until completely pureed. Then, add 1 cup of milk, 1 tablespoon of corn starch and some black pepper. Continue blending until all of those ingredients are combined. Pour the sauce over the macaroni. Stir well.

Next, add 3 cups of shredded cheddar cheese. Continue to stir over low-medium heat until completely melted, then transfer the macaroni to a 9 X13 baking pan.

Melt the butter, then mix it into the bread crumbs. Crumble topping over the macaroni, then bake in the oven for 5-8 minutes or until the bread crumbs are golden brown and the cheese bubbles. Enjoy!

Calories And Nutrition Facts

This recipe makes 10 cups of creamy macaroni and cheese. Each 1.5 cup serving provides 400 calories, 44 grams of carbohydrates, 2 grams of fiber, 21 grams of protein, 16 grams of fat, 8 grams of saturated fat, 45 mg cholesterol and 470 mg sodium It also provides 30% of the daily value for calcium, 6% of the daily value for iron and 6% of the daily value for potassium.

Eat this healther version of macaroni and cheese as part of your regular meal plan. But, still enjoy your favorite, traditional recipe, on occasion.

Print Recipe

5 from 1 vote

Protein-Packed-Macaroni and Cheese

Cheese lovers rejoice – you can enjoy your favorite creamy comfort food and get your protein, too.  This homestyle macaroni and cheese is packed with 21 grams of protein per servings and tastes absolutely delicious.

Author: Heather Mangieri, RDN

Ingredients

• 8 cups Water
• 16 oz Box of Cellentani Pasta
• 1 cup Skim Milk
• 1 tbsp Corn Starch
• 2 cups 2% Low-Fat Cottage Cheese
• 3 cups Cheddar Cheese shredded
• 4 1/2 cups Frozen Broccoli
• 1/3 cup Italian Bread Crumbs
• 2 tbsp Butter
• 1/4 tsp Black Pepper

Instructions

• Pre-heat oven to 425 degrees F. In a large saucepan, bring 8 cups of water to a boil. Add the Cellentani (or pasta of your choice) and boil until firm. Once cooked, drain and return to the sauce pan.
• Place broccoli in a microwave safe dish and steam until cooked, but still firm. (~10 minutes) Set aside.
• Put the cottage cheese in a Cuisinart and blend until completely pureed. Add 1 cup milk, 1 tbsp. corn starch and black pepper, then continue mixing. Once combined, pour over the macaroni. Stir well.
• Add the shredded cheddar cheese to the macaroni and continue to stir over medium-low heat until completely melted. Then, stir in the broccoli.
• Transfer the macaroni to a 9 X13 baking pan.
• Melt the butter and mix it into the bread crumbs. Crumble topping over the macaroni and transfer to the oven.
• Bake 5-8 minutes until the bread crumbs are golden brown and the cheese bubbles.

Notes

• Recipe Makes: 10 Servings                 
• Serving Size: 1 ½ cups
• Pairing Recommendation: This recipe is made to include everything you need for the meal. Add color by serving with a side of carrots, a small dark-green leafy salad or other colorful non-starchy vegetable.

 

• Nutrition Facts (per serving) - 400 calories, 44 grams’ carbohydrates, 2 grams’ fiber, 21 grams’ protein, 16 grams’ fat, 8 grams saturated fat, 45 mg cholesterol, 470 mg sodium, 30% daily calcium, 6% daily iron, 6% daily potassium

 

• Meal Planning Servings:  3 CHO; 3 PRO; 3 FAT

DID YOU MAKE THIS RECIPE?  If so, let me know what you think! Leave a comment below and tag @heathermangieri on Instagram and hashtag it #HeatherMangieriNutrition

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