If you’ve ever tried to eat a little healthier but refused to give up your comfort food favorites… this recipe is for you.
My creamy stovetop mac and cheese hits all the right notes — rich, flavorful, cozy, and satisfying — without all the heavy ingredients that usually leave you feeling weighed down. It’s packed with protein from Greek yogurt (you’ll never know it’s in there) for a better-for-you twist on everyone’s favorite comfort food.
You can enjoy it straight from the pot for a creamy stovetop version, or pop it under the broiler for a few minutes to get that golden, bubbly baked top. Either way, this is one of those easy weeknight recipes you’ll want to make again and again.
I’ve made plenty of mac and cheese recipes over the years, but this one strikes the perfect balance. It’s cozy, nostalgic, and creamy, but still fits into a balanced, protein-focused lifestyle.
Plus, it’s made with real food ingredients you can feel good about. No fluorescent orange powder or weird additives — just simple, wholesome ingredients that make you look forward to leftovers.
Tips for the Best Mac and Cheese
- Use freshly shredded cheese for the creamiest sauce (pre-shredded cheese can clump and turn grainy).
- Use your favorite curvy pasta shape — elbow, shells, or cavatappi work best.
- Let it rest a few minutes after mixing to allow the sauce thicken up and really coat the noodles beautifully.
- Make it a meal with grilled or shredded chicken, roasted broccoli, and a side salad.
This recipe is one you’ll want to keep on repeat. It’s simple, satisfying, and family-approved.
📌 Save this for your next grocery run, and tag me when you try it. I love seeing your versions!
PrintProtein Mac and Cheese
Ingredients
16 oz pasta – elbow, shells, or cavatappi work best
1 tbsp unsalted butter
1 1/2 tbsp all-purpose flour
1 cup low-fat milk (240g)
1 cup chicken bone broth (240g)
1/2 cup plain Greek yogurt (113g)
1 cup shredded sharp cheddar cheese (112g)
1/2 cup part-skim mozzarella cheese (56g)
1/4 cup grated parmesan cheese (28g)
1 tsp Dijon mustard
1 tsp garlic powder
1/2 tsp ground mustard powder
1/2 tsp onion powder
1/4 tsp smoked paprika
1/2 tsp kosher salt
1/4 tsp black pepper
Instructions
Combine milk and broth in a bowl or measuring cup; set aside.
Bring a large pot of salted water to a boil and cook the pasta to al dente. Drain and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. Gradually whisk in the milk-broth mixture until smooth and cook until slightly thickened, about 4–5 minutes.
Reduce heat to low. Stir in Greek yogurt, Dijon, and seasonings until smooth.
Add the cheeses a handful at a time, stirring gently until melted and creamy.
Add the pasta and stir to coat evenly. Let sit for 1–2 minutes so the sauce thickens and clings to the pasta.
Optional: Transfer to a baking dish, top with a little extra cheddar or parmesan, and broil for 2–3 minutes until golden and bubbly.
Finish with additional salt and pepper to taste and serve immediately.
MORE RECIPES TO TRY
Best Oven-Baked Marinated Chicken Breast
Balsamic Glazed Pork Tenderloin
Creamy Italian Pasta with Spinach and Mushrooms
Burger Bowl
Creamy Cauliflower Chicken Cheddar Soup
Green Chile Chicken Enchilada Rice Bowl
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