I think I still have paint on my hands. Alex and I spent a portion of the weekend painting bookcases, a dresser, and a nightstand. The finish products came out quite well, even if I’m a super messy painter. We also managed to squeeze in a trip to Don’t Look Back, Carytown Burgers & Fries, and Urban Farmhouse. Plus Lindsay and I made it to happy hour with Sydney and her lovely friend Jennifer. Oh, and I got all dressed up with Kevin for the Equality Virginia dinner. Yes, busy weekend.
I’ve been kind of protein obsessed lately. I’m not sure why. Maybe because it’s good for you, or maybe because I’ve been running more, or maybe because I’m constantly being asked “how do you get enough protein?”…
But whatever the reason, it’s been on my mind. So when I had a craving for macaroni and cheese, I started thinking about how I could make a protein-packed dinner worth blogging about. I’ve made a vegan macaroni and cheese recipe before (here) but I wanted to make something a bit fancier. Something you’d want to serve for dinner. So armed with an idea, some nutritional yeast, and an adorable set of measuring spoons, I embarked on a quest for a protein macaroni and cheese.
High Protein [Vegan] Macaroni and CheesePrint
- 1 cup soymilk (or almond milk)
- 1 cup nutritional yeast
- 1 tbsp Earth Balance vegan margarine (or butter)
- 1 tsp salt
- 1/4 tsp crushed red pepper
- 2 tbsp whole wheat flour
- 8 oz whole wheat macaroni
- 1/4 cup breadcrumbs
- Start by combining the first 5 ingredients in a sauce pan, and whisk over medium heat for 2-3 minutes, or until the margarine is completely melted.
- Slowly whisk in the whole wheat flour, and continue to cook over low heat for 3 minutes, or until the mixture starts to thicken.
- In a separate pot, bring 4 cups of water to a boil.
- Add in 8oz of macaroni and cook until the pasta is still just a tiny bit firm.
- Drain the pasta, and pour into an 8×8 baking dish or 4 large ramekins.
- Cover with cheese sauce and breadcrumbs and bake for 5 minutes at 350.
- Note: If your cheese sauce sets while your pasta is cooking, just whisk in a little extra soymilk to thin it out. Same thing for reheating. You may need to add a little soymilk into the dish and stir it around.
I added up the ingredients, and 1/4 of this recipe (shown above) is about 300 calories and 32g of protein. Not bad for a comfort food.
Note: Alex and I decided this would be even better with a little bit of “real” cheese thrown into the mix. I was trying to keep the calories down, but if you’re not concerned with that (or keeping things vegan) you could certainly stir in a 1/2 cup of your favorite cheese, to get a little bit more of that ooey, gooey, macaroni texture.
So maybe next time someone asks how I get protein… I’ll answer: Macaroni and cheese.