Name: High-Protein Smoky Mac and Cheese Bake
Prep time: 35 min
Total time: 35 min
Yield: 3 servings
Ingredients: 12 oz high-protein chickpea pasta (such as Banza); 1 tbsp olive oil; 1 medium shallot, finely diced; 3 cloves garlic, minced; 1 tsp smoked paprika; 2 cups reduced-fat milk; 1 cup low-sodium chicken broth (or vegetable broth); 2 tsp Dijon mustard; 8 oz sharp cheddar cheese, shredded; 4 oz part-skim mozzarella cheese, shredded; 1/2 cup fat-free Greek yogurt; 12 oz cooked, diced chicken breast; 1/4 cup grated Parmesan cheese; 1/4 cup chopped chives (optional, for garnish); Salt and black pepper, to taste

High-Protein Smoky Mac and Cheese Bake

miradu

This high-protein mac and cheese is a modern, flavor-forward twist on the classic comfort food. Inspired by culinary pairings from "The Flavor Bible," it layers smoky paprika and Dijon for depth, and blends three cheeses for craveable creaminess. Chickpea pasta and Greek yogurt boost the protein into main-dish territory, while diced chicken adds satisfying bite. A shallow bake gives you golden, bubbling edges—perfect for a foggy San Francisco evening. This is mac and cheese built for grown-up cravings and serious nutrition, with all the nostalgic warmth you want.

Ingredients

Instructions

Preheat your oven to 400°F (200°C). Grease a 2-quart baking dish.
Cook chickpea pasta in a large pot of boiling salted water until just al dente (about 5-6 minutes). Drain and set aside.
While pasta cooks, heat olive oil in a large saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Stir in garlic and smoked paprika, cook 1 minute more.
Whisk in milk and chicken broth. Bring to a simmer. Whisk in Dijon mustard.
Gradually add cheddar and mozzarella, whisking until smooth. Remove from heat and fold in Greek yogurt. Season with salt and pepper.
Stir in cooked pasta and diced chicken until evenly coated. Pour mixture into prepared baking dish and sprinkle with Parmesan.
Bake uncovered for 12-15 minutes until bubbly and golden on top. If desired, broil for 2 minutes for extra browning.
Let cool for 5 minutes. Garnish with chopped chives before serving.