Extra Creamy Macro-Friendly Mac & Cheese
Growing up, my well-balanced diet consisted of 75% Mac n’ Cheese and 25% various other combinations of bread, cheese and butter. Some people thought I had a problem, but I disagreed – I was just eating what I enjoyed and living my best life. Anyways, as it turns out, I never actually grew out of that – but now I just combine bread and cheese in macro-friendly ways, I consider that an improvement!
While there were plenty of macro-friendly Mac n’ Cheese recipes floating around on the internet, I wasn’t quite satisfied with the options – some weren’t cheesy enough, some weren’t creamy enough.
So I took matters into my own hands and began experimenting to make the perfect macro-friendly Mac n’ Cheese, one that didn’t taste like I was sacrificing in the name of better macros. It took a while, but the final product is easily the creamiest & cheesiest macro-friendly Mac I’ve ever had.
This recipe utilizes quality ingredients that make this Mac n’ Cheese taste like something you’d get at a restaurant – seriously delicious, loaded with cheese (as it should be) – all while being high in protein and low in fat. And speaking of the macros…
Per serving (recipe makes 2): 340 Cals 20P/9F/45C 20g of protein per serving and 40g for the whole recipe!
This is using normal pasta – so if you utilize a higher protein pasta like Banza, the macros will be even better!
If you saw my Fettuccine Alfredo recipe – the overall method is quite similar here. The recipe utilizes blended/melted cottage cheese as the base (this lends a mild, mozzarella-like taste and brings all the creaminess), and is paired with some stronger flavored cheeses to give it a classic mac n’ cheese taste. This recipe is easy to make and only requires a pot for the pasta, a microwave safe bowl for the cheese sauce, and either a normal blender or a handheld immersion blender! Simple, delicious, macro-friendly – let’s get to it!
- 112g Pasta
- 120g 2% Cottage cheese
- 20g Cheddar
- 5g Parmigiano-Reggiano*
- 15g Light butter
- 7g Cheddar powder**
- 20g Pasta water
1.) Boil pot of water with a few pinches of salt, begin cooking pasta
2.) In a microwave safe bowl, add cottage cheese and light butter. Mix, then microwave for 30 seconds.
3.) Grate parmesan and cheddar into the bowl and add cheddar powder. Mix, then microwave an additional 30 seconds.
4.) Scoop 15-20g of water from Pasta (once it is nearly done cooking), add to cheese sauce bowl. Mix again, then either a.) grab handheld immersion blender (this is what I use) or b.) add to blender. Blend until smooth and creamy.
5.) Pour over cooked pasta, and mix until pasta is fully coated with cheese sauce. Let sit for 5-10 minutes to thicken/combine, then serve!
* Get full block Parmigiano-Reggiano if you can! Probably going to mention this on every recipe I post that includes Parmesan, makes such a difference.
** I use a product from Hoosier Hill called “Big Daddy Mac” (Gotta love that name) - I found it on Amazon. If you choose to omit this ingredient, add an extra ~10g of Cheddar. I recommend giving it a try though! Great for saving some macros while getting an extra boost of cheesiness.
Nutrition InformationYield 2 Serving Size Half of recipe
Amount Per Serving Calories 340Total Fat 9gCarbohydrates 45gProtein 20g
This is a guest post from community member Tom Walsh:
“Hey there! My name is Tom, I’m brand new to the food blog/Instagram game, but I have spent the past several years living a lifestyle centered around flexible dieting. My creative outlet is creating macro-friendly recipes, specifically indulgent/nostalgic foods that I used to feel restricted from eating – you can find me @stealth_health_life on Instagram!
My goal is to help others experience this change in perspective and benefit from the freedom that comes with flexible dieting. Additionally, I hope that the recipes I create can help others find their own “spark” in the kitchen and experience the joy that comes with creating macro-friendly recipes of their own!”
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