Protein Mac and Cheese: Your New Weeknight Staple
I have a deep, abiding love for mac and cheese. But when I’m trying to keep my macros in check or simply want something a little more balanced, the boxed stuff just doesn’t cut it. This protein-packed mac and cheese is my answer to those nights when you’re craving something creamy, cheesy, and comforting—but want to stay aligned with your goals. In just 20 minutes, you’ll have a silky, rich bowl of pasta that’s as satisfying as it is macro-friendly.
Protein Mac and Cheese
Delicious, cheesy, and a perfect way to curb that mac and cheese craving during a calorie deficit!
Ingredients
- 12 oz Barilla Protein Pasta
- 1 cup chicken broth
- 50 g reduced fat cream cheese
- 1 cup 2% milk
- 150 g reduced fat cheddar cheese
Instructions
- Bring a large pot of water to boil over high heat. Cook the pasta to your package directions, checking with a few minutes left to see if it's al dente
- While the pasta is cooking, bring the chicken broth and milk to a simmer in a small pot over medium-low heat
- Once simmering, whisk in the cream cheese, cheddar cheese, and seasonings of your choice
- Strain your pasta and pour back into a pot (or in a bowl on your scale if you're weighing), and pour over the liquid cheese, stir to combine
The nutrition information is based on estimates and is not definitive.
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Mac and cheese is the ultimate comfort food. It’s the dish I grew up eating by the heaping spoonful, the one that always feels like a warm hug in a bowl. But traditional recipes can be heavy on calories and light on protein, making them a little less practical when you’re trying to fuel your body mindfully. That’s why I set out to create a version that ticks all the boxes: easy, fast, cheesy, and higher in protein.
The secret here is protein pasta—there are so many brands now that taste almost indistinguishable from regular pasta but bring a serious protein boost. I usually reach for the Barilla Protein Plus line, but any high-protein pasta you like will work. From there, we’re swapping out full-fat dairy for lighter options: low-fat milk, low-fat cheddar, and a touch of reduced-fat cream cheese. These keep the sauce creamy and luscious without weighing it down.
One of my favorite tricks in this recipe is using chicken broth. It helps thin out the sauce without sacrificing flavor, and adds a subtle savory depth that makes the cheese taste richer. You simply cook your pasta, whisk together your sauce base, and stir it all together in under 20 minutes flat.
What I love most about this recipe is that it doesn’t feel like “diet food.” It tastes like a proper bowl of mac and cheese—salty, cheesy, velvety, and exactly what you want when you’re having one of those days. It’s proof that you can eat to support your goals without sacrificing flavor or satisfaction.
How to Customize It:
If you want extra protein, stir in some shredded rotisserie chicken or canned tuna.
Add frozen peas or broccoli florets for more fiber and micronutrients.
Crumble a little turkey bacon on top for a salty crunch.
Use a blend of cheeses—low-fat mozzarella, a sprinkle of sharp cheddar, or even a touch of parmesan.
The key here is keeping it simple. The sauce comes together in one pot and clings beautifully to every bite. You don’t need fancy techniques—just good ingredients and a few easy steps.