These Mac and Cheese Beans (high protein) are what I make when i'm craving mac and cheese but want something more nutrient dense. They have all the cheesy indulgent flavor of traditional mac and cheese but are made with fiber and protein packed beans instead of pasta. Everything comes together in one pot in less than 30 minutes making it a delicious weeknight dinner recipe.
Each serving has 37 grams of protein and 17 grams of fiber making these beans as satisfying as they are delicious.
If you love beans as much as I do you need to try my french onion beans, roasted red pepper beans or my garlic parmesan beans.
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Why you'll love this recipe
- Protein and fiber rich: Cannellini beans, Greek yogurt, cheese, and bone broth make this a satisfying meal packed with protein and fiber.
- Easy one-pot recipe: Everything comes together in one pot in less than 30 minutes making it the ideal weeknight meal.
- Extra creamy and cheesy: A combination of sharp cheddar, gruyere, parmesan, and Greek yogurt creates a rich, creamy sauce without needing heavy cream.
- Vegetarian adaptable: Simply swap the chicken bone broth for vegetable broth to make this recipe vegetarian.
Ingredients
- Butter
- Shallot
- Garlic
- Nutmeg
- Cayenne pepper or red pepper flakes
- Smoked paprika
- Dijon mustard
- Black pepper
- Salt
- Parmesan cheese
- Cannellini beans
- Chicken bone broth
- Gruyere cheese
- Sharp cheddar cheese
- Full-fat Greek yogurt
See the recipe card for full information on ingredients and quantities.
Substitutions
- Cannellini beans – Great Northern beans or butter beans both work well.
- Chicken bone broth – Regular chicken broth or vegetable broth can be substituted.
- Gruyere – Cheddar also works.
Step-by-Step Instructions
Cook the aromatics.
Add in beans, broth and parmesan, partially mash the beans and simmer.
Fold in cheese, stir in the yogurt and dig in.
See the recipe card for full information on instructions.
Storage instructions
You can store the extra beans in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
Use a good quality cheese. I recommend using a 100% grass fed cheese as it will taste better. Organic valley makes a great one.
Use pressure cooked beans if you have trouble digesting beans. I absolutely love the eden foods brand as they are pressure cooked and soaked!
If you want to add in an easy veggie, fold in some greens at the end of cooking.
Recipe FAQS
Greek yogurt adds creaminess without heavy cream.
Beans, bone broth and cheese all add protein.
Make sure beans are cooled and no longer bubbling before stirring in the greek yogurt.
Other bean dinners to try
If you make these Mac and Cheese Beans (high protein), please leave me a rating and review on this blog post. This is the best way to support me!
Mac and Cheese Beans (high protein)
Equipment
- 1 skillet
Ingredients
- 1 tablespoons butter
- 1 small shallot -minced
- 4-6 cloves garlic - minced
- ¼ teaspoon nutmeg
- ¼-1/2 teaspoon cayenne or chili flakes
- 1 teaspoon smoked paprika
- ½ teaspoon dijon mustard
- ¼ teaspoon ground black pepper
- ½-1 teaspoon salt
- ¼ cup fresh grated parmesan
- 3 cans cannellini beans - drained ~15 oz size cans
- 1 ½ cups chicken bone broth can sub in veggie broth but this will lower the protein content
- ¼ cup fresh shredded gruyere cheese can sub in more cheddar
- ½ cup fresh shredded sharp cheddar cheese
- ⅓ cup full fat greek yogurt low fat could work but I wouldn't use non-fat
Optional toppings
- 2-3 tablespoons fresh chopped chives I LOVE the flavor the chives add so I recommend using these if you can
- 2-3 tablespoons fresh chopped parsley
- additional red pepper flakes
- toasty bread
Instructions
- Heat butter over medium heat. Add shallot and cook for ~8 minutes, until the shallot has started to brown.
- Add garlic, nutmeg, paprika, cayenne, mustard salt and pepper. Cook for 2-3 more minutes, until the garlic is fragrant and cooked through.
- Add all remaining ingredients (including the parmesan) except for the cheddar/gruyere and greek yogurt.Stir to combine. Bring to a simmer and partially mash the beans using a potato masher or jar. I mashed about 25% of the beans. Simmer for about 10-15 minutes, being careful not to boil, until the liquid has reduced slightly.
- Turn heat to the lowest setting and let beans cool down. You do not want the beans to be bubbling at all.Fold in the gruyere and cheddar. Then add greek yogurt and stir quickly to get it all combined. Turn heat off heat.
- Divide out beans and serve with your favorite toppings and sides.
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