We’re coming up on evening soccer practice season, so make this High Protein Homemade Mac and Cheese to fuel your child’s energy!
Whew, back-to-school has been a big change this year… as BOTH our boys are now in elementary school. From waking up a bit earlier to catch the bus and after-school programs, it’s been a hustle and bustle for sure. Family-friendly meals are definitely my jam this time of year, other favorites include my Cheeseburger Meatloaf, Grandma June’s Classic Lasagna, and My Favorite Air Fryer Falafel Pita Pockets.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
There are many swaps to create this high protein version. From cooking the pasta in stock (instead of water) to whipped cottage cheese, this flavor-packed meal is going to be a cheesy, family favorite.
FOR THE BASE MAC & CHEESE:
- Chicken Stock
- Favorite Pasta Shape
- Cottage Cheese
- Garlic Powder
- Sharp Cheddar
- Gruyere
- Goat Cheese (optional)
- Greek Yogurt
- Salt + Pepper
CRISPY CRUST IF YOU WANT TO BAKE IT:
- Butter Crackers
- Grated Parmesan Cheese
- Butter
Everything comes together in one pot, which is super nice because it minimizes dish duty. If you want to make this into a baked mac and cheese, it’ll utilize one pot and one baking dish. So still… this recipe is easy clean-up either way!
HOW MUCH PROTEIN IS IN THIS MEAL?
Per the usual, I grabbed all my ingredients for this homemade mac and cheese at my local Earth Fare. I’ll link the brands I used so you can pack-in as much protein into your meal as well!
- 1 carton Kitchen Basics Original Chicken Stock – 20 grams
- 1 box SFOGLINI Zucca Pasta – 56 grams
- 1 cup Good Culture Low Fat Cottage Cheese – 28 grams
- Garlic Powder
- Rumiano Sharp Cheddar – 56 grams
- Le Gruyère Grand Suisse – 48 grams
- La Bonne Vie Goat Cheese Crumbles – 10 grams (optional)
- fa*ge 2% Greek Yogurt – 21 grams
- Salt + Pepper
Keep in mind, this recipe makes 8 adult servings. So if you’re giving a smaller amount to your kids, the protein amount will vary. But all in all… for the 8 adult servings this is approximately 30 grams of protein per serving (239 grams of protein / 8 = 29.88 grams).
ADDITIONAL PROTEIN FOR THE BAKED MAC AND CHEESE VERSION:
If you decide to bake this after being cooked, you’ll add the following ingredients to create a crust:
- Back To Nature Classic Round Crackers – 3 grams
- BelGioioso Grated Parmesan Cheese – 16 grams
- Butter
So if you decide to bake the mac and cheese after, go ahead and add an additional 2 grams of protein per serving.
MORE FAMILY DINNER RECIPE IDEAS:
Detroit-Style Hawaiian BBQ Chicken Pizza
Citrus Chicken Tostadas with Avocado Corn Salsa
Grandma June’s Classic Lasagna
Sesame Hoisin Ground Chicken Lettuce Wraps
Individual Gems of Bacon Cheeseburger Meatloaf
Skillet Tamale Pie with Cheesy Cornbread
Beef and Mushroom Lasagna Soup
Super Crispy Fish Sandwiches (Filet-o-Fish copycat)
Pepperoni Detroit-Style Pizza
Italian Stuffed Stromboli
Classic Dutch Oven Pot Roast Over White Cheddar Grits
Grandma June’s Chicken Meatloaf
Beef and Red Sauce Mexican Lasagna
Salisbury Steak Smothered in Homemade Mushroom Sauce
BROWSE ALL RECIPES BY CLICKING HERE!
High Protein Homemade Mac and Cheese
Prep time
Cook time
Total time
We're coming up on evening soccer practice season, so make this High Protein Homemade Mac and Cheese to fuel your child's energy!
Serves: 8
Ingredients
FOR THE HOMEMADE MAC AND CHEESE:
- 5 cups Chicken Stock
- 16 ounce Favorite Dry Pasta
- 1 cup Cottage Cheese, blended
- 2 tsp. Garlic Powder
- 8 ounce Sharp Cheddar, shredded
- 6 ounce Gruyere, shredded
- 2 oz. Goat Cheese (optional)
- 1 cup Greek Yogurt
- Salt + Pepper, to taste
CRISPY CRUST IF YOU WANT TO BAKE IT:
- 1 cup Crushed Butter Crackers
- ½ cup Grated Parmesan cheese
- 2 tbsp. Melted Butter
Instructions
- Bring the chicken stock to a boil in a large stockpot. Once boiling, add the dried pasta and continue to boil until al dente according to packaged directions (this time will vary by shape).
- Once al dente - DO NOT DRAIN - add the whipped cottage cheese, garlic powder, sharp cheddar, gruyere, optional goat cheese, and Greek yogurt. Mix together, taste, and add salt + pepper per your preference.
- If you'd like... the mac and cheese is ready from here. However, if you want to bake it, go ahead and preheat your oven to 400F. While preheating, transfer the mac and cheese to a large casserole dish. Top with crushed crackers, parmesan, and drizzle with melted butter. Bake for 15 minutes, or until the top is golden brown.
NOTES ON THIS RECIPE:
- I list the goat cheese as optional, as my husband isn’t the biggest fan. However, I added it to this recipe and he didn’t even blink twice. Devoured it and loved every bite. I personally add it for an extra creamy and slightly tangy flavor… but you also get tangy-nutty flavor from the Gruyere.
- For a vegetarian option, go ahead and use vegetable stock instead of chicken stock.
- Leftovers should be refrigerated in a covered container and consumed within 3 – 4 days. I simply microwave my leftovers. But if you want to use the oven, go for it.
This post is sponsored in partnership with Earth Fare.Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
