Baked Macaroni & Cheese Casserole

Baked Macaroni & Cheese Casserole
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 427.9
  • Total Fat: 22.8 g
  • Cholesterol: 112.3 mg
  • Sodium: 364.7 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 24.4 g

View full nutritional breakdown of Baked Macaroni & Cheese Casserole calories by ingredient


Makes a small dish - 4 servings Makes a small dish - 4 servings
Number of Servings: 4


    4-5 oz whole wheat maccaroni
    1 1/2 cups whole organic milk
    1 scoop Natural whey protein
    1 Tbsp butter, melted
    1 egg
    1 1/2 cups shredded raw grass fed cheddar
    a pinch of dry mustard
    a pinch of salt
    2 Tbsp wheat germ


First boil the macaroni until it is almost tender (4-5 mins) in plenty of boiling salted water. Drain well.

Meanwhile oil a small square or rectangular pan. Shake the protein powder and milk together in a mason jar and combine this with the melted butter, egg, dry mustard and salt. I use a whisk to get it all emulsified nicely.

Sprinkle the cheese into the milk mixture. Add the macaroni too. Stir it all up until the cheese is sort of evenly distributed. Dump everything into the oiled casserole. Sprinkle with wheat germ. Bake the casserole at 350 for about half an hour. The cheese should be melted, and the milk should be absorbed into the dish, making it creamy and delicious.