Buff Mac & Cheese

Who says mac and cheese can’t be both delicious and packed with nutrition? This Buff Mac and Cheese recipe, created by Black Iron Nutrition coach Acacia Jennings, puts a high-protein, nutrient-dense spin on a comfort food favorite. Made with a blend of lentil and cauliflower pasta, creamy Greek yogurt, and a hidden boost of shredded zucchini, this dish delivers bold flavor and extra veggies without compromising on that rich, cheesy goodness. Plus, with 23g of protein per serving, it’s perfect for fueling your day while satisfying your mac and cheese cravings.

Ingredients:

• 6 oz cheese (cheddar, Monterey Jack, etc)

• 8.8 oz Barilla red lentil penne

• 8 oz Veggiecraft cauliflower penne

• 8 oz cream cheese (1/3 less fat)

• 200g plain nonfat Greek yogurt

• 90ml Franks hot sauce

• 180ml Fairlife 2% milk

• 2 yellow zucchinis

• Suggested spices: Salt, pepper, paprika, garlic, dried mustard, onion powder

• Optional addition: Sliced salami

• Suggested garnishes: Green onions and/or parsley

Instructions:

• Boil pasta according to directions, then drain pasta (do not rinse) reserve 1/2 cup of pasta water.

• Shred/grate up all your cheese

• Shred/grate zucchini

• Combine cream cheese & Greek yogurt

• Take your grated zucchini and add it to the pot you boiled the pasta in, add 1/2 the water you reserved and cook the zucchini down until it is slightly tender.

• Add your cheese, cream cheese, Greek yogurt, milk & stir until combined.

• Add drained noodles to pot & the remaining 1/4 cup of pasta water, and stir.

• Stir in spices

  • Suggestions: salt, pepper, paprika, garlic, dried mustard, onion powder

• Preheat oven to 350F/175C

• Grease oven safe baking pan, spread mixture in pan, adding salami if you wish

• Bake for 15-20 minutes, turning up the temperature towards the end to further crisp top

• Garnish and serve

  • Suggestions: green onions and/or parsley

Macros per serving (makes 9 servings):

23g Protein
37g carbohydrates
13g of fat

Created by: Acacia Jennings