Since I am on a calorie-deficit and trying to increase my protein intake, I converted one of my comfort foods to a healthy one!
My partner loves classic creamy pasta, and I love finding ways to make our favorite dishes a little more balanced without losing that cozy factor.
Since we both gravitate toward Italian-style meals at home, this version has become a regular in our kitchen.
It’s creamy, cheesy, ridiculously satisfying… but secretly packed with protein thanks to Greek yogurt. It feels indulgent, but it actually keeps you full for hours.
Let’s get into it!
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A few tips:
Use high-quality extra virgin olive oil for better depth of flavor
Use full-fat Greek yogurt for the creamiest texture and best flavor balance.
Shred your cheese fresh using a box grater — pre-shredded cheese doesn’t melt as smoothly.
Cook the sauce in a heavy-bottom stainless steel saucepan to prevent scorching.
Add a pinch of smoked paprika for subtle depth and warmth.
For extra protein, stir in cooked shredded chicken before baking.
Greek Yogurt High Protein Mac and Cheese
Course: Lunch, DinnerDifficulty: Easy4
servings10
minutes20
minutesIngredients
12 oz elbow macaroni
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 cups milk
1 cup plain Greek yogurt (full fat or 2%)
1½ cups freshly shredded sharp cheddar cheese
½ cup mozzarella cheese
½ teaspoon garlic powder
½ teaspoon mustard powder (optional)
Salt and black pepper to taste
½ cup reserved pasta water
Optional topping: breadcrumbs and chopped parsley
Directions
- Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Reserve about ½ cup of pasta water before draining and set aside.
- In a large saucepan over medium heat, melt the butter with olive oil. Whisk in the flour and cook for about 1 minute to form a roux, stirring constantly so it doesn’t brown.
- Gradually whisk in the milk, stirring continuously until the sauce thickens, about 4–5 minutes. Reduce heat to low and stir in the shredded cheddar and mozzarella until melted and smooth.
- Remove the pan from direct heat and gently fold in the Greek yogurt, stirring until fully combined and creamy. Season with garlic powder, mustard powder, salt, and pepper.
- Add the drained pasta to the sauce and stir to coat evenly. If needed, add reserved pasta water a little at a time to loosen the sauce until it reaches your desired consistency. For a baked version, transfer to a baking dish, sprinkle breadcrumbs on top, and bake at 375°F for 10–12 minutes until golden.
- This has become one of my favorite lunch recipes.
Variations & Substitutions
Swap cheddar for gouda or gruyère for a deeper cheese flavor.
Add steamed broccoli or spinach for extra greens.
Use whole wheat pasta for added fiber.
Make it spicy with a pinch of cayenne or red pepper flakes.
Use gluten-free pasta if needed — just cook carefully to avoid over-softening.
Greek Yogurt High Protein Mac and Cheese gives you all the comfort of classic mac and cheese with a protein boost that actually makes it feel like a complete meal. It’s creamy, cheesy, and deeply satisfying without being overly heavy. It’s one of those dinners that feels nostalgic but smarter — and honestly, that’s my favorite kind.
