Low Calorie High Protein Mac and Cheese – Amazing 20-Min Comfort Meal
Creamy, cheesy goodness with a protein-packed twist! This low-calorie mac and cheese swaps out the heavy stuff for a lighter, healthier version, keeping all the rich flavor you crave. Perfect for satisfying your cheesy cravings guilt-free!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- 1 cup whole wheat pasta
- 1⁄2 cup non-fat Greek yogurt
- 1⁄4 cup low-fat shredded cheddar cheese
- 1⁄4 cup grated Parmesan cheese
- 1⁄2 cup unsweetened almond milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon mustard powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup cooked chicken breast, shredded
- 1 tablespoon cornstarch
Instructions
1. Bring a medium pot of water to a boil over high heat.
2. Once the water is boiling, add the whole wheat pasta and cook according to the package instructions, usually about 8-10 minutes.
3. While the pasta is cooking, heat a non-stick skillet over medium heat.
4. Add the cornstarch to the skillet and let it warm up for 1-2 minutes, stirring occasionally to ensure it doesn’t burn.
5. Slowly pour in the unsweetened almond milk while stirring the cornstarch continuously to avoid lumps.
6. Continue stirring the mixture in the skillet for 3-4 minutes until it begins to thicken into a creamy sauce.
7. Once the sauce has thickened, lower the heat to low and add the non-fat Greek yogurt.
8. Stir the yogurt into the sauce until fully combined and smooth.
9. Next, add the low-fat shredded cheddar cheese and grated Parmesan cheese to the sauce, stirring until both cheeses are melted and the sauce is creamy.
10. Season the sauce by adding the garlic powder, onion powder, mustard powder, salt, and black pepper.
11. Stir well to ensure the seasonings are evenly distributed throughout the sauce.
12. Once the pasta is cooked, drain it in a colander and then return it to the pot.
13. Add the shredded cooked chicken breast to the pasta and mix to combine.
14. Pour the cheese sauce over the pasta and chicken mixture, stirring everything together until well-coated.
15. Allow the mac and cheese to heat through for 1-2 minutes, stirring occasionally.
16. Serve immediately and enjoy your low-calorie high-protein mac and cheese.
Notes
Make sure to stir the cornstarch continuously when adding the almond milk to prevent lumps.
For a creamier texture, you can increase the amount of Greek yogurt slightly.
Adjust the seasoning to taste, especially with garlic and onion powder, to suit your flavor preference.
Use pre-cooked chicken breast or leftovers for a quicker prep time.
If you prefer a thicker sauce, you can add a bit more cornstarch or reduce the almond milk slightly.