Weeknight High Protein Mac and Cheese
Mac and cheese on a weeknight? Always yes. But this version has a little twist: it’s made with bone broth for extra protein and richness. Creamy, cheesy, and loaded with flavor, this is the kind of comfort food you can whip up fast and feel good about. The shells soak up every bit of that cheesy sauce, and the black pepper gives it a bold kick that takes it to the next level.
This recipe is quick, cozy, and perfect for when you want something homemade but don’t want to spend forever in the kitchen. Bonus: it all comes together in about 30 minutes, which makes it a weeknight hero.
Before You Get Started
- Cook the noodles directly in bone broth and water. They’ll soak up flavor while cooking, and you won’t even need to drain.
- Use freshly grated cheese if possible—it melts smoother and gives you a richer sauce.
- Don’t skimp on the black pepper! It balances the creaminess and makes the flavors pop.
What You Need To Make Weeknight High Protein Mac and Cheese
You’ll find exact amounts in the recipe card, but here’s what you’ll need:
- Noodles (shells are best for holding sauce)
- Bone broth + water
- Butter and flour for the roux
- Milk
- White American or white cheddar cheese
- Garlic powder, onion powder, salt, and black pepper
How To Make Weeknight High Protein Mac and Cheese
1
Cook the noodles in bone broth and water until tender—no draining required.
2
In a separate pot, melt butter, whisk in flour, then slowly add milk until smooth.
3
Season with garlic powder, onion powder, salt, and plenty of black pepper. Let it come to a simmer.
4
Whisk in cheese until melted and creamy. Add noodles, stir to coat, and let cook on low until thickened.
Weeknight High Protein Mac and Cheese
Ingredients
- 1 lb noodles of choice shells recommended
- 16.9 oz bone broth such as Kettle & Fire
- ½ cup water
- 4 tbsp butter
- 3 tbsp flour
- 3 cups milk
- 1 lb white American or white cheddar cheese freshly grated preferred
- 2 –3 tbsp black pepper
- Salt to taste
- 1 tbsp garlic powder
- 1 tbsp onion powder
Instructions
- Cook the noodles in bone broth and water until tender. No need to drain.
- In a separate pot, melt butter over medium heat. Whisk in flour to make a roux, then slowly pour in milk, whisking until smooth.
- Add garlic powder, onion powder, salt, and plenty of black pepper. Bring to a simmer, then stir in the cheese until melted and creamy.
- Add cooked noodles into the cheese sauce, stirring to coat. Let cook on low until thickened. Adjust seasonings as desired—extra black pepper makes it even better.
