Big Boy Mac & Cheese | High Calorie, High Protein Meal Prep for Muscle Gain | 73g of Protein

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy and can be used for sautéing.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Get out a large pot and bring 3 quarts of water to a boil.

Cut 1 medium red bell pepper into a large dice.

Cut 1 small yellow onion into a large dice.

Peel and leave 3 cloves of garlic whole for garnish.

Roughly chop 1 to 2 carrots.

In a large bowl over a scale, add 454 g of frozen cauliflower, the chopped vegetables, and 2 tbsp of oil.

Add 1 tsp of salt, 1 tsp of black pepper, 1 tsp of paprika, and 1 tsp of onion powder to the vegetables and toss to combine.

Spray a sheet pan lightly with oil and spread the vegetables across it.

Roast the vegetables in the oven at 425°F (218°C) for about 25 to 30 minutes, tossing at the 20-minute mark.

Add 454 g of macaroni to the boiling water and cook until al dente.

In the same bowl used for the vegetables, add 1 tbsp of oil and seasonings for the chicken: 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Mix together.

Add 2 lb of boneless skinless chicken thighs to the bowl and coat well with the seasonings.

Place the chicken on a lightly oiled sheet pan, smooth side down, and bake in the oven at 425°F (218°C) for 15 to 20 minutes on the bottom shelf.

Reserve 1.5 cups of pasta water from the cooked macaroni.

Shred 227 g of cheddar cheese using a box grater or food processor.

Turn the roasted vegetables after 20 minutes for better browning.

Flip the chicken over after 15 minutes and return both to the oven for another 5 to 10 minutes.

Once the vegetables are browned, blend them with the shredded cheese, 1.5 cups of milk, 1.5 cups of reserved pasta water, and 454 g of cottage cheese until smooth.

Pour the blended sauce over the drained noodles and mix well.

Place the pot over medium heat and bring to a light boil to thicken the sauce.

Cut the chicken into small to medium-sized dice and add it to the pot, stirring to combine.

Taste the mac and cheese and adjust seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens