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–+ servings
One Pot Creamy Mac and Cheese
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Healthy Low Fat High Protein Creamy Mac and Cheese

A super easy higher protein creamy mac and cheese with a baked option. An easy delicious recipe that doesn't sacrifice the flavor in your favorite comfort food.
Course Main Course
Cuisine American
Keyword Creamy Macaroni and Cheese, energy bites, high protein, low calorie, Low Calorie Lemon Bars, low fat
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 People
Calories 379kcal

Ingredients

  • 8 ounces Barilla Plus Penne Pasta Or another high protein pasta of your choosing
  • 1 tbsp butter
  • 1 tbsp flour
  • 5 ounces Nonfat Greek yogurt
  • 1 cup Fairlife 2% milk
  • 4 ounces Shredded Sharp Cheddar
  • 1 tsp. salt
  • 1/2 tsp. pepper

Instructions

  • Boil Pasta according to package instructions for al dente. You want to leave a little bite in the pasta. Drain Pasta and Set aside. Set your pan back over low heat and melt the butter and flour together. Stir for about 30 seconds.
    8 ounces Barilla Plus Penne Pasta, 1 tbsp butter, 1 tbsp flour
  • Pour in the milk and allow the sauce to thicken. Add in salt and pepper once thickened (thickening over medium low heat should take about 5 minutes) Whisk in the Greek Yogurt.
    5 ounces Nonfat Greek yogurt, 1 cup Fairlife 2% milk, 1 tsp. salt, 1/2 tsp. pepper
  • Move the pasta off of the heat and stir in the cheeses. Season with more salt and pepper to taste. Add a little more milk 2 tbsp. at a time if you need to thin it out as this mixture will thicken as it sets.
    You can also bake this mac and cheese. Simply add some panko bread crumbs and broil for about 3-5 minutes or until bubbly and delicious. Note that this will thicken it more and give it that baked macaroni and cheese texture.
    4 ounces Shredded Sharp Cheddar

Notes

I highly recommend freshly grated cheese for this recipe. Cheeses that are pre-grated have stabilizers in them that will give the sauce a more gritty texture. It's fine to use them, but don't be surprised if your cheese sauce isn't as smooth.
It's also super important to measure the ingredients for this. The reason this method works is that the pasta soaks in the water/milk mixture. You have to have the right ratios to make this happen.
I found rotini to work the best. Should you use other pasta shapes with varied cooking times know that your results may be effected.
Any combo of cheeses you like is fine, but  I recommend that one be a good melting cheese like Gouda or Fontina.
 

Nutrition

Calories: 379kcal | Carbohydrates: 39g | Protein: 22g | Fat: 12g | Fiber: 4g