High Protein Homemade Mac and Cheese Slice of Jess

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)
Fage 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

15 mins

Cook time

15 mins

Total time

30 mins

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!