High Protein Mac and Cheese
Rich, gooey, and full of cheesy goodness, this High Protein Mac and Cheese does not mess around! It’s so simple to make and is the ultimate comfort food that’ll have the whole family scoopin’ up seconds. I made this creamy mac with my Kaizen lupini pasta, which gets baked in a rich cheddar cheese sauce and is topped with low-carb chips for crunch.
Your Favorite Comfort Food, But Low Carb!
That’s right. You CAN relish in the classic comfort food of mac and cheese while still hitting your nutritional goals. This high protein mac and cheese pasta recipe defies all odds, replacing traditional pasta with my Kaizen low-carb, higher-protein pasta and using other keto friendly ingredients like xanthan gum instead of flour and low-carb chips in place of breadcrumbs.
We can’t mention mac and cheese without talking about that creamy, indulgent cheesy sauce. Made with a mix of sharp cheddar and gruyere, this sauce has a richer flavor and creamier texture compared to cheddar on its own.
Not only is this high protein mac and cheese recipe low in carbs and high in protein, it’s also gluten-free!
So whether you’re following a specific diet or just looking for a healthier alternative to traditional mac and cheese, this recipe has got it all. If you want more epic pasta recipes, check out my Quick and Easy Gochujang Pasta and Air Fryer Pasta Bake!
Why You’ll Love It
- A great option for my keto, low-carb, and gluten-free friends!
- A healthy mac that is packed with nutrients. It has 44 grams of protein and only 8.5 g net carbs per serving!
- It’s a simple 30-minute recipe that works any night of the week.
- Tastes just like a mac and cheese made with regular pasta, only better!
Made with a Handful of Simple Ingredients
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Kaizen pasta: My Kaizen lupini pasta is a game-changer for this recipe. I used my Cavatappi pasta. It’s low in carbs, high in protein and fiber, and has a satisfying al dente texture.
- Xanthan gum: This gluten-free thickening agent replaces flour in the cheese sauce, giving it a smooth and creamy consistency.
- Heavy whipping cream: Adds richness and creaminess to the cheese sauce.
- Shredded sharp cheddar cheese: A staple in mac and cheese! Use freshly shredded sharp cheddar cheese for the best flavor.
- Gruyere cheese: My secret ingredient when it comes to making a truly flavorful and creamy cheese sauce.
- Low-carb chips (optional): We used Hilo Life almond flour chips as a crunchy topping, but feel free to omit or swap in another low-carb option.
Substitutions and Variations
Xanthan gum: Swap the xanthan gum with 1 tablespoon of arrowroot powder for a similar thickening effect.
Cheese: If you don’t have gruyere cheese, you can substitute it with another type of melty cheese like Swiss, fontina or gouda. You can also use all cheddar if that’s what you have on hand.
Low-carb chips: As mentioned before, you’re welcome to ditch the chips or swap them with other tasty low-carb options. Pork rinds would taste fantastic!
Mega protein boost: For even more protein, turn this into a casserole with chicken! Simply mix in chopped chicken breast, leftover rotisserie chicken, or even canned chicken before baking.
How to Make High Protein Mac n Cheese
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – COOK PASTA
Preheat the oven to 325°F and grease a baking dish with a small amount of butter or oil. Then place several cups of water in a large pot, bringing it to a boil.
When boiling, add the pasta. Reduce to medium heat and cook the pasta for 5-8 minutes. Drain the pasta and toss it with the olive oil to prevent the pasta from sticking.
STEP 2 – MAKE CHEESE SAUCE
While the pasta cooks, add the butter to a separate pan. Melt it over medium heat, then whisk in the xanthan gum (or arrowroot) and cook for 1 minute.
Slowly pour in the heavy cream while whisking. Stir until smooth.
Next, add the shredded cheddar cheese, Gruyere, sea salt, and pepper to the mixture. Whisk constantly, and cook for a few minutes to let all the cheese melt. Continue stirring until the cheese sauce is thick and smooth.
STEP 3 – COMBINE & ASSEMBLE
Remove the pan from the heat. In a large bowl, fold the cooked pasta into the cheese sauce until all of the pasta is coated.
Transfer it to the baking dish and sprinkle the crushed almond flour chips on top.
STEP 4 – BAKE & SERVE
Finally, bake for 15-20 minutes. You’ll know it’s done once the cheese sauce is bubbling and the top is lightly golden.
Remove from the oven and let cool for a few minutes before serving. Pair with your favorite side dish, or enjoy as a main course!
3 Key Hacks for the BEST High-Protein Mac
- To make it low-carb, I’m using my Kaizen Cavatappi Pasta, but you can use any pasta that you prefer. Code BF25 saves you 25%, or find it on Amazon!
- I boil the pasta in bone broth (I use Kettle & Fire) to add even more flavor to the noodles.
- I shred my own cheese and use a combo of aged Gouda, sharp cheddar, and Gruyère — this is an unbelievable trio combo of cheeses. It’s SO good.
Storage
Store leftovers in an airtight container in the refrigerator for up to 1 week.
More Recipes You’ll Love
- Quick and Easy Gochujang Pasta (High Protein, Low Carb)
- High Protein Pasta Salad
- Marry Me Chicken Pasta (Low Carb)
- Air Fryer Pasta Bake
- Green Pasta Sauce Recipe
High Protein Mac and Cheese
This high protein mac and cheese recipe replaces traditional pasta with Kaizen low-carb, higher-protein pasta. Relish in the classic comfort food of mac and cheese while still hitting your nutritional goals.
Ingredients
- 8 oz. (1 box) Kaizen Food Company Pasta
- 1 teaspoon olive oil
- 1/4 cup unsalted butter
- 1 teaspoon xanthan gum (or 1 tablespoon arrowroot powder)
- 2 cups heavy whipping cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 bag low-carb chips (we used Hilo Life almond flour chips), crushed
Instructions
- Preheat the oven to 325°F and grease a baking dish with a small amount of butter or oil. Place several cups of water in a large pot and bring it to a boil. When boiling, add the pasta. Reduce to medium heat and cook the pasta for 5-8 minutes. Drain the pasta and toss it with the olive oil to prevent the pasta from sticking.
- While the pasta cooks, add the butter to a separate pan. Melt it over medium heat, then whisk in the xanthan gum (or arrowroot) and cook for 1 minute.
- Slowly pour in the heavy cream while whisking. Stir until smooth.
- Add the shredded cheddar cheese, Gruyere, sea salt, and pepper to the mixture. Whisk constantly, and cook for a few minutes to let all the cheese melt. Continue stirring until the cheese sauce is thick and smooth.
- Remove from heat. In a large bowl, fold the cooked pasta into the cheese sauce until all of the pasta is coated.
- Transfer it to the baking dish. Sprinkle the crushed almond flour chips on top.
- Bake for 15-20 minutes. Remove and let it rest for 5 minutes before serving.
Notes
- For additional protein, turn this into a casserole with chicken! Simply mix in chopped chicken breast, leftover rotisserie chicken, or even canned chicken before baking.
- Store leftovers in an airtight container in the refrigerator for up to one week.
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