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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, Macaroni and Cheese No Roux
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 People
Calories 379kcal

Ingredients

  • 12 ounces Rotini Pasta I used Barilla Plus for Extra Protein
  • 2 cups 2% Milk
  • 2 cups water
  • 1.5 tsp. Salt
  • 1/2 tsp. Course Ground Black Pepper
  • 6 ounces Reduced Fat Mild Cheddar Freshly shredded is best. Preshredded cheese has stabilizers which will effect texture.
  • 4 ounces Reduced Fat Monterey Jack Freshly shredded is best. Preshredded cheese has stabilizers which will effect texture.
  • 3 tbsp. Reduced Fat Cream Cheese

Instructions

  • Pour 12 ounces of pasta, milk, water, and salt into a sauce pan. Bring to a low simmer. Do not boil. The mixture should be at a slow bubble.
    12 ounces Rotini Pasta, 2 cups 2% Milk, 2 cups water, 1.5 tsp. Salt
  • Allow the mixture to cook for about 10 minutes until the liquid is almost absorbed and the pasta has just a little bite left to it. You don't want it to be over cooked.
  • Move the pasta off of the heat and stir in the cheeses. Season with more salt and pepper to taste. You'll notice from the pictures I love tons of black pepper in my cheese sauce. 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.
    1/2 tsp. Course Ground Black Pepper, 6 ounces Reduced Fat Mild Cheddar, 3 tbsp. Reduced Fat Cream Cheese, 4 ounces Reduced Fat Monterey Jack

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