Muscle for life

Recipe of the Week: High-Protein Mac & Cheese

Recipe of the Week: High-Protein Mac & Cheese

Ever since I was little I’ve always loved a good mac & cheese (oh the good old days of eating an entire box of Kraft made with extra butter).

This recipe is from my cookbook, Eat Green Get Lean, and I particularly like it because you get a lot of taste out of a high-protein, moderate-carb, low-fat dish.

Portions are quite filling as well, so you can even use 1/2 or 3/4 as a side. And if you add a little protein, a full portion actually makes a great post-workout meal.

Hope you enjoy!



Calories Per Serving


Protein Per Serving

22 grams

Carbohydrates Per Serving

61 grams

Fat Per Serving

7 grams



1 cup (dry) whole grain elbow macaroni noodles, cooked

1 tablespoon butter

1/4 cup whole grain flour

2 1/2 cups skim milk

2 ounces light pasteurized processed cheese, cubed

1/2 cup low-fat cheddar cheese, shredded

1 teaspoon Dijon mustard

salt and ground black pepper, to taste

2 tablespoons plain bread crumbs



Preheat oven to 350°F.

Place a medium-sized saucepan over medium-low heat. Add the margarine and melt, once melted add the flour and cook for 1 minute, stirring constantly.

Stir in the milk and heat to boiling. Stir constantly, until thickened, about 1 minute. Add the processed cheese, cheddar, and mustard, continue to stir until cheese is melted.

Place macaroni in a 2-quart casserole dish. Pour the sauce over and mix. Season with salt and pepper, then sprinkle bread crumbs over.

Place in oven and bake for 30 – 40 minutes, or until cheese is bubbly and crust is golden brown.

What You Get to Eat

high protein mc cheese 2

What did you think of this week’s recipe? Let me know in the comments below!

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  • Shan

    Margarine? I thought eating that was a bad idea.. I know there are “healthy-esque” versions but is it a good idea?

  • Justin

    You can also use half butter, half extra virgin olive oil and get some extra flavoring and drop the calories a little. That’s how I do my rouxs when I make stress or sauces.

    • Michael Matthews

      Nice tip, thanks!

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