You Won't Believe What this Cheese Sauce is Made From _ High Protein Mac & Cheese

Next , we'll add our cheese cream cheese , salt and pepper , then give it another stir and then we'll add our pasta to the sauce .

Mm .

This is looking fantastic .

All right .

We're gonna let this rest for about 10 minutes and then we can make our cones fill each come with a huge scoop of mac and cheese and then garnished with a ton of bacon crumbles .

I love that .

I can add as much bacon as I want .

Mm .

Oh my God .

Mhm .

I don't know if it's that cream cheese or that cheddar cheese , but this is so cheesy and creamy and the bacon is salty and crunchy .

I love that .

I feel like I'm at Disney California adventure right now with my very own crazy cone guys .

You can grease a sheet pan with a small amount of oil and then dump £1 or 454 g of frozen cauliflower on top .

Grotesque .

Hard to believe this is going to be a cheese sauce here in a matter of minutes , add the carrots to the pan as well and then drizzle over one tablespoon or 15 g of oil and lightly season with salt and pepper .

Toss around the cauliflower and carrots to distribute the seasonings in oil and then roast them at 425 °F or 218 °C for 20 to 25 minutes .

While the vegetables are in the oven take £2 or 908 g of boneless skinless chicken breasts and trim away any excess skin or fat .

I like to filet the breast so that they are even thickness throughout .

Otherwise they won't cook evenly .

Sometimes I need to show them who's boss in addition to the slicing .

So I'll fight them with these ham hocks of fish I have at the end of my arms as well .

Lightly season both sides of the chicken with salt and pepper and then place them onto a sheet pan in a single layer .

These are going to go into the oven at 425 °F or 218 °C with your vegetables for about 15 minutes .

Cook times will depend on the thickness of your chicken .

Just it so that it attempts at 165 °F , but don't overcook it and make it tough .

If you love Disneyland , you're gonna love this recipe .

You're also gonna love another one of my favorites we made .

Do whip .

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I'm Randy and I'll see you next time .

Bye .

So my goal for the chicken here is to simply cut it up into tiny pieces so that it folds right into the noodles .

This is why I baked it and I also didn't care if it got any color on it .

I wanted it to be soft and unnoticeable for a boost of protein to help make this meal more balanced than a plain mac and cheese .

That's just how I prefer things .

If you wanted to air fry this chicken with extra spices to fancy it up and serve it over the top of the mac and cheese , be my guest .

You should make it your own .

Whenever the vegetables have finished , you can make the cheese sauce , get out a blender and add all of your carrots and cauliflower while they are still hot , then pour in two cups or 480 g of pasta water as well as 1.5 cups or 360 g of 2% milk .

Lastly add in about 4/5 of the shredded cheese .

The remainder of the cheese will be used to Sprinkle over the top before it goes in the oven .

Then you can pop on the lid of the blender and blend on high speed for 30 to 60 seconds until everything is smooth .

Once you have a nice vibrant yellow cheese sauce that is chunk free , you are ready to construct the mac and cheese .

Get out a 13 by nine baking dish and pour about half of the cheese sauce into the bottom .

It doesn't have to be exact .

It will all get mixed together in a second .

This will help to distribute the sauce and make it easier to stir next dump in your drained macaroni as well as all of your chopped chicken and then pour the remaining sauce over the top and begin stirring to coat everything in the cheese sauce .

After you've got it looking good , I would give it a quick taste test to make sure that the seasonings are where you want it to be and add a bit of salt and pepper to taste if necessary .

Remix the pan to distribute the seasonings if needed and then smooth out the top layer and Sprinkle the remaining shredded cheddar cheese over the top of the pan .

Place this into the oven at 4 25 °F or 2 18 °C for 10 minutes to brown the cheese and to thicken the sauce a bit .

I like to turn on the broiler for the last two minutes to help the cheese brown allow this to cool before you cut into it and you can optionally garnish with a bit of chopped parsley .

This is completely unnecessary in my eyes , but the contrasting colors make it look nicer if nothing else since parsley is technically a leafy green and salads are made of leafy greens .

This mac and cheese is now a salad by definition , this recipe is going to make six servings .

So once the pan has been allowed to cool for a bit , you can cut it into six equal portions .

Get out six meal prep containers and divide the contents of the pan evenly into those six containers .

I don't ever recommend keeping meals in the fridge for longer than five days , although they should be safe to eat for up to seven .

So , because there are six servings here , I'll either double up on this one day or I think it could be a good candidate as a freezer meal since it's very sauce heavy .

This meal prepped version of mac and cheese has 596 calories with 50 g of protein and almost £2 of vegetables hidden within the sauce .

Finding ways to vegetables into my food is something that I'm always looking to do .

And I must say this recipe may be some of my best work in doing so they are so close to being completely unnoticeable .

Once the meals have cooled , throw on the lids and move them into the fridge for storage , to reheat these mac and cheese meals .

I simply microwave them until they're hot .

If you've got them in the freezer , I would move them into the fridge the night before you plan to eat so that they have time to thaw and then throw them in the microwave like you any normal meal , creating a balanced meal out of mac and cheese .

So that it follows the template protein , carbon vegetable isn't the easiest most mac and cheese recipes you see online that have been health have broccoli included because broccoli and cheese are supposedly some heavenly combination of foods .

But as I said , a few minutes ago , I need my mac and cheese to be smooth .

And I've tried these broccoli laced monstrosities in the past and let me tell you what , nothing will ruin your day more than when you're vibing with your mac and cheese and you chomp down on a disgusting piece of broccoli .

No , thanks .

I'd much rather try my luck seen with the bottle of bleach under the sink taste like than eat broccoli chunks in my mac and cheese .

What am I in prison ?

Yuck .

The written version of this recipe can be found on my website and that is linked in the description below .

If you struggle with eating vegetables like I do , this meal will help you .

No doubt about it .

Give it a shot and I hope you enjoy it as much as I did .

Peace out girl scouts .