Some meals just hit differently when the day drags on longer than expected. That’s how I found myself stirring this High Protein Ground Beef Mac n Cheese on a chilly evening, the kind where you want something warm and filling without too much fuss. The kitchen smelled like melted cheese and a hint of smoky paprika, a subtle invitation to slow down and savor something satisfying.
It wasn’t a perfectly timed dinner—halfway through prepping, I got distracted by a phone call and almost let the beef overcook. But that little imperfection made the dish feel more like home, like a real, lived-in meal rather than a fancy recipe. The creamy cheese sauce clung to the pasta, while the ground beef added a hearty texture that made each bite worth savoring. I remember sitting by the window, fork in hand, catching the last soft light of day, feeling that quiet comfort settle in.
Why You’ll Love It:
- It’s a protein-packed twist on the classic mac and cheese you already love.
- Uses whole wheat pasta for a bit more fiber and chew, which I usually appreciate even if it’s not always my first choice.
- The smoky paprika adds a subtle depth without overpowering the creamy cheese sauce.
- It’s simple — and that’s kind of the point. No complicated steps, just good, honest food.
Even if you’re not a ground beef fan, the mild seasoning and creamy cheese might just change your mind, or at least make you want to try it once.
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High Protein Ground Beef Mac n Cheese
- Total Time: 30 minutes
- Yield: 4 1x
Description
A hearty and protein-packed twist on classic mac and cheese, featuring lean ground beef and creamy cheese sauce for a satisfying meal.
Ingredients
8 ounces whole wheat elbow macaroni
1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
2 cups low-fat milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon smoked paprika
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat elbow macaroni and cook according to package instructions until al dente, about 8-9 minutes. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the finely chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.
Add the lean ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-7 minutes. Drain any excess fat and set the beef mixture aside.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes until the mixture is lightly golden and bubbling.
Gradually whisk in the low-fat milk, continuing to whisk constantly to avoid lumps. Cook the sauce, stirring frequently, until it thickens, about 5 minutes.
Remove the sauce from heat and stir in the shredded sharp cheddar cheese and shredded mozzarella cheese until fully melted and smooth.
Season the cheese sauce with salt, ground black pepper, and smoked paprika. Stir well to combine.
Add the cooked macaroni and the ground beef mixture to the cheese sauce. Stir gently until all ingredients are evenly combined and heated through.
Serve the high protein ground beef mac n cheese hot, garnished if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes:
I like using a sturdy skillet and a medium saucepan, but nothing fancy is needed—just tools you’re comfortable with. This dish pairs nicely with a crisp green salad or some steamed veggies to balance the richness. If you want to change it up, I’ve tried swapping ground turkey or even lentils for the beef, but the texture shifts quite a bit—still tasty, but different vibes. Sometimes I toss in a handful of spinach or a few diced tomatoes before mixing everything together, though I haven’t tested those variations enough to swear by them. Also, reheating gently helps keep the sauce creamy instead of grainy.
FAQ:
Can I make this ahead of time? Yes, it stores well in the fridge for a couple of days, and reheating with a splash of milk helps keep it smooth.
Is this recipe kid-friendly? Generally, yes. The smoky paprika is subtle, but you can omit it if your little ones prefer milder flavors.
Can I use other cheeses? Sharp cheddar is key for that tangy bite, but mixing in mozzarella adds meltiness. Feel free to experiment, though the balance might shift.
Ready to cozy up with a bowl of this? Go ahead, save this recipe for your next comfort food craving and enjoy every bite.