Protein Mac and Cheese by @feelgoodfoodie

30 min

6 servings

🍝

450 g

Elbow macaroni

🥛

470 ml

2% milk

🥣

250 g

Greek yogurt

🧈

28 g

Unsalted butter

🧂

12 g

Salt

⚫

1 g

Black pepper

🌼

1 g

Mustard powder

🌶️

1 g

Paprika

🧀

230 g

Sharp cheddar cheese

🥚

200 g

Eggs

  1. Boil
    • salt

    Bring a large pot of salted water to a boil over high heat.

  2. Cook
    • elbow macaroni

    Cook the 1 lb elbow macaroni in the boiling water until al dente, following the package timing.

  3. Cook
    • pasta cooking water
    • elbow macaroni

    Reserve 1 cup pasta cooking water before draining the macaroni.

  4. Return

    Return the empty large pot to the stovetop over medium-low heat.

  5. Add
    • 2% milk
    • unsalted butter
    • Greek yogurt

    Add the 2 cups 2% milk, 1 cup whole milk Greek yogurt, and 2 tbsp unsalted butter to the pot.

  6. Add
    • salt
    • mustard powder

    Add 2 tsp salt, 1/2 tsp black pepper, 1/2 tsp mustard powder, and 1/2 tsp paprika.

  7. Whisk
    • 2% milk
    • unsalted butter

    Whisk the sauce until smooth and heat it through for about 5 minutes without boiling.

  8. Add
    • elbow macaroni
    • pasta cooking water

    Add the drained elbow macaroni and 1/2 cup reserved pasta cooking water to the warm sauce.

  9. Toss
    • elbow macaroni

    Toss the pasta for about 2 minutes until every piece is coated in sauce.

  10. Whisk
    • eggs
    • shredded sharp cheddar cheese

    Whisk the 4 eggs and 2 cups shredded sharp cheddar cheese together in a medium bowl to make a thick paste.

  11. Stir
    • eggs
    • shredded sharp cheddar cheese
    • elbow macaroni

    Turn off the heat, then stir the egg and cheddar paste into the pasta until the cheese melts completely.

  12. Stir
    • pasta cooking water

    Stir in additional reserved pasta cooking water as needed to loosen the sauce, then serve immediately.

Protein Mac and Cheese by @feelgoodfoodie

30 min

6 servings

🍝

450 g

Elbow macaroni

🥛

470 ml

2% milk

🥣

250 g

Greek yogurt

🧈

28 g

Unsalted butter

🧂

12 g

Salt

⚫

1 g

Black pepper

🌼

1 g

Mustard powder

🌶️

1 g

Paprika

🧀

230 g

Sharp cheddar cheese

🥚

200 g

Eggs

Preparation Steps

  1. Step 1/12

    Bring a large pot of salted water to a boil over high heat.

    🧂salt
    🍲large pot

  2. Step 2/12

    Cook the 1 lb elbow macaroni in the boiling water until al dente, following the package timing.

    🍝elbow macaroni
    🍲large pot

  3. Step 3/12

    Reserve 1 cup pasta cooking water before draining the macaroni.

    🍝pasta cooking water
    🍝elbow macaroni
    🍲large pot
    🥄measuring cups
    🧺colander

  4. Step 4/12

    Return the empty large pot to the stovetop over medium-low heat.

    🍲large pot

  5. Step 5/12

    Add the 2 cups 2% milk, 1 cup whole milk Greek yogurt, and 2 tbsp unsalted butter to the pot.

    🥛2% milk
    🥣whole milk Greek yogurt
    🧈unsalted butter
    🍲large pot
    🥄measuring cups
    🥄measuring spoons

  6. Step 6/12

    Add 2 tsp salt, 1/2 tsp black pepper, 1/2 tsp mustard powder, and 1/2 tsp paprika.

    🧂salt
    ⚫black pepper
    🌼mustard powder
    🌶️paprika
    🍲large pot
    🥄measuring spoons

  7. Step 7/12

    Whisk the sauce until smooth and heat it through for about 5 minutes without boiling.

    🥛2% milk
    🥣whole milk Greek yogurt
    🧈unsalted butter
    🍲large pot
    🥄whisk

  8. Step 8/12

    Add the drained elbow macaroni and 1/2 cup reserved pasta cooking water to the warm sauce.

    🍝elbow macaroni
    🍝pasta cooking water
    🍲large pot
    🥄measuring cups

  9. Step 9/12

    Toss the pasta for about 2 minutes until every piece is coated in sauce.

    🍝elbow macaroni
    🍲large pot
    🥄wooden spoon

  10. Step 10/12

    Whisk the 4 eggs and 2 cups shredded sharp cheddar cheese together in a medium bowl to make a thick paste.

    🥚eggs
    🧀shredded sharp cheddar cheese
    🥣medium bowl
    🥄whisk

  11. Step 11/12

    Turn off the heat, then stir the egg and cheddar paste into the pasta until the cheese melts completely.

    🥚eggs
    🧀shredded sharp cheddar cheese
    🍝elbow macaroni
    🍲large pot
    🥄wooden spoon

  12. Step 12/12

    Stir in additional reserved pasta cooking water as needed to loosen the sauce, then serve immediately.

    🍝pasta cooking water
    🍲large pot
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Pasta, Dairy, Fats, Seasonings, Spices, Eggs

Ingredients

Elbow macaroni, 2% milk, Greek yogurt, Unsalted butter, Salt, Black pepper, Mustard powder, Paprika, Sharp cheddar cheese, Eggs

Notes

Greek yogurt (whole milk), Sharp cheddar cheese (shredded)

Allergens

Gluten, Milk, Mustard, Egg

Dietetics

Dietary regimen

Vegetarian, High Protein

Calories

710 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 83g, Fat: 27g, Fiber: 3g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 560mg, Iron: 3.2mg, Potassium: 480mg, Sodium: 1190mg

Vitamins

Vitamin A: 330mcg, Vitamin B12: 1.8mcg, Vitamin D: 2.1mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large pot, medium bowl, whisk, colander, measuring cups, measuring spoons, wooden spoon, cheese grater

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Weeknight Dinner, Comfort Food, Family Meal, Potluck

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Silky, Cheesy, Tender

Flavors

Cheesy, Tangy, Savory, Rich, Mildly Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours,Discard after 1 hour if above 32°C / 90°F), fridge : 3 days (Cool promptly,Store in an airtight container,Keep at or below 4°C / 40°F,Reheat until steaming hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw overnight in the refrigerator,Add a splash of milk when reheating if dry)