Original video by @feelgoodfoodie — all credit to the creator.

High-Protein Mac and Cheese with Greek Yogurt and Eggs

Name: High-Protein Mac and Cheese with Greek Yogurt and Eggs
Cuisine: American
Ingredients: 1 pound elbow macaroni; 2 cups 2% milk; 1 cup whole milk Greek yogurt (Stonyfield); 2 tablespoons unsalted butter; 2 teaspoons salt; 1/2 teaspoon black pepper; 1/2 teaspoon mustard powder; 1/2 teaspoon paprika; 2 cups shredded sharp cheddar cheese; 4 eggs

A creamy, comforting mac and cheese that packs in roughly 50 grams of extra protein thanks to Greek yogurt and eggs. The yogurt adds a gentle tang that balances the sharp cheddar and makes the sauce silky.

Americanhigh-proteinmac and cheesepastagreek yogurtcomfort food

Ingredients

1 poundelbow macaroni
2 cups2% milk
1 cupwhole milk Greek yogurt · Stonyfield
2 tablespoonsunsalted butter
2 teaspoonssalt
1/2 teaspoonblack pepper
1/2 teaspoonmustard powder
1/2 teaspoonpaprika
2 cupsshredded sharp cheddar cheese
4eggs

Steps

1
In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve 1 cup of the cooking water, then drain and set the pasta aside.
2
Heat the same pot over medium-low heat. Add the milk, Greek yogurt, butter, salt, pepper, mustard powder, and paprika. Whisk until combined and heated through, about 5 minutes.
3
Add the cooked pasta and 1/2 cup of the reserved pasta water, and toss to fully coat, about 2 minutes.
4
In a medium bowl, whisk together the eggs and cheese until they form a paste.
5
Turn off the heat and stir in the egg and cheese mixture until melted completely. Add more pasta water to adjust the consistency if needed, and serve immediately.

Creator's notes

Sponsored post featuring Stonyfield organic whole milk Greek yogurt, which the creator says adds tang that balances the cheese and creates a creamy sauce. Adding the eggs and yogurt contributes about 50 grams of protein.

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