High Protein Mac & Cheese Bake
A creamy and comforting high protein mac and cheese bake made with tender pasta, chicken, Greek yogurt, and plenty of melted cheese. Perfect for an easy family dinner or satisfying meal prep.
Ingredients
Scale
- 12 ounces elbow macaroni (about 340 grams)
- 2 cups cooked chicken breast, diced (about 300 grams)
- 1 tablespoon olive oil (about 15 ml)
- 2 tablespoons unsalted butter (about 28 grams)
- 2 tablespoons all purpose flour (about 16 grams)
- 2 cups milk (about 480 ml)
- 1 cup plain Greek yogurt (about 240 grams)
- 2 cups shredded cheddar cheese (about 200 grams)
- 1 cup shredded mozzarella cheese (about 100 grams)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375 F (190 C).
- Cook the elbow macaroni according to package instructions until just al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add diced chicken and cook until fully cooked and lightly golden. Season lightly with salt and pepper. Set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually add milk while whisking continuously until the sauce thickens.
- Stir in Greek yogurt, shredded cheddar cheese, shredded mozzarella cheese, garlic powder, salt, and black pepper. Mix until smooth and creamy.
- Combine the cooked pasta and chicken with the cheese sauce, mixing thoroughly.
- Transfer the mixture to a baking dish and spread evenly.
- Bake for 20 to 25 minutes until bubbly and lightly golden on top.
- Let rest for 5 minutes before serving.
Notes
- Do not overcook the pasta, it will continue cooking in the oven.
- Use freshly grated cheese for smoother melting.
- If the sauce becomes too thick, add a splash of warm milk before baking.
Find it online: https://tastyze.com/high-protein-mac-cheese-bake/