Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

High Protein Mac & Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: James Carter
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x

Description

Enjoy a comforting and nutritious twist on a classic with this delicious High Protein Mac & Cheese recipe. Packed with lean chicken and creamy, cheesy goodness, it’s a satisfying meal you can feel good about.

Ingredients

Scale
  • 12 ounces whole wheat elbow macaroni (or your favorite pasta shape)
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 cup low-sodium vegetable broth
  • 1/2 cup unsweetened plain Greek yogurt (0% or 2% fat)
  • 1/4 cup milk (any kind, dairy or non-dairy)
  • 4 ounces reduced-fat sharp cheddar cheese, grated
  • 2 ounces reduced-fat Monterey Jack cheese, grated
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional, for depth of flavor)
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg (optional, a classic mac and cheese enhancer)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. 1. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside.
  2. 2. Cook the chicken: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. 3. Make the cheese sauce: In the same skillet, reduce the heat to medium-low. Pour in the vegetable broth and bring to a gentle simmer. Whisk in the Greek yogurt and milk until well combined and smooth.
  4. 4. Melt the cheese: Gradually add the grated cheddar and Monterey Jack cheeses to the skillet, stirring constantly until fully melted and the sauce is creamy.
  5. 5. Season the sauce: Stir in the garlic powder, onion powder, and smoked paprika (if using). Season generously with salt and freshly ground black pepper to your liking. Add a pinch of nutmeg if desired.
  6. 6. Combine: Add the cooked pasta and chicken back into the skillet with the cheese sauce. Stir everything together until the pasta and chicken are evenly coated. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
  7. 7. Serve immediately: Portion into bowls and garnish with fresh chopped parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat with a splash of milk or pasta water, or in the microwave on medium power, stirring halfway through.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: Approx. 450 kcal (varies with exact ingredients)
  • Sugar: Approx. 5g (varies with exact ingredients)
  • Sodium: Approx. 600mg (varies with exact ingredients)
  • Fat: Approx. 15g (varies with exact ingredients)
  • Carbohydrates: Approx. 40g (varies with exact ingredients)
  • Fiber: Approx. 5g (varies with exact ingredients)
  • Protein: Approx. 35g (varies with exact ingredients)

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.bettyflavors.com/delicious-high-protein-mac-cheese-with-chicken-healthy-comfort-food/