How to make high protein mac and cheese
Why should I make protein mac n cheese?
If you are looking to give mac and cheese a protein boost without compromising on taste or texture, adding unflavored protein powder is the answer. While macaroni and cheese is one of the most delicious dishes, it is not particularly nutritious. Heavy on the carbs, light on the protein, mac and cheese is probably not what the doctor ordered. That said, by adding a few grams of protein to each bite, you can turn this classic comfort food into a wholesome meal.
Protein is proven to help increase satiety, helping you feel full for longer. Eating protein will also give you lasting and sustained energy without the crash that comes with eating carbs alone. Moreover, putting unflavored protein powder in your mac n cheese also adds a creamy texture that complements the dish perfectly.
In summary, with the right protein powder, and by following the instructions below, you can quickly and easily turn any boxed or homemade mac and cheese into a balanced meal.
How to pick a mac n cheese?
When picking a mac and cheese, here are a few things to keep in mind:
– Check the ingredients list: Look for a mac and cheese made with whole grain pasta and real cheese. Avoid products with food additives and artificial ingredients.
– Consider whole grain options: Whole grain pasta contains more fiber and nutrients compared to refined pasta. It will keep you feeling full for longer and prevent blood sugar spikes.
– Be mindful of the sodium content: Some packaged mac and cheese are outrageously high in sodium. Opt for brands with low sodium content.
– Make it from scratch: Consider making your own mac and cheese. This allows you to control the ingredients and adjust the recipe to your preferences.
By following these tips, you will choose a healthy mac and cheese that satisfies your cravings while providing valuable nutrients.
How to pick a protein powder?
Not all protein powders are created equal, and some pair better with mac and cheese than others. Our unflavored protein powders, for example, are made from whole food protein sources, not protein concentrates and isolates. The latter have been stripped of everything but the protein, giving them an unpleasant chalky aftertaste.