Protein Mac and Cheese
Protein Mac and Cheese is a modern twist on the classic comfort food, combining creamy, cheesy goodness with a protein-packed punch. This easy-to-make dish is perfect for busy weeknights or family gatherings, delivering nostalgia with every bite. Enriched with tender pasta and a velvety cheese sauce, it’s customizable with your favorite vegetables or proteins. Get ready to enjoy a healthy yet indulgent meal that will keep everyone coming back for more!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 8 oz elbow macaroni
- 1 lb ground turkey or chicken
- 2 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp mustard powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil salted water in a large pot, add macaroni, and cook until al dente (about 7-8 minutes). Drain and set aside.
- Brown the Protein: In a skillet over medium heat, add ground turkey (or chicken) with salt and pepper. Cook until browned (approximately 5-7 minutes). Drain excess fat.
- Make the Cheese Sauce: In another saucepan, melt butter over medium heat. Whisk in flour until smooth for about one minute. Gradually stir in milk until thickened (about 5 minutes).
- Add Cheese: Stir in shredded cheddar cheese until melted and creamy. Mix in mustard powder, salt, and pepper.
- Combine: Add cooked pasta to the skillet with meat and pour over cheese sauce. Mix well until combined.
- Serve: Transfer to plates or bowls; optionally top with extra cheese or breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
Keywords: For added nutrition, incorporate spinach or broccoli into the mix. You can substitute cheddar with mozzarella or pepper jack for different flavors. Leftovers can be stored in an airtight container for up to three days; reheat with a splash of milk.