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Gourmet Mac & Cheese

6
30 mins
60 mins

1 cup shredded gruyere
2 cups shredded cheddar
 8 oz elbow macaroni
1 tsp olive oil
2 tbsp butter 
3 tbsp flour 
1 ½ c milk
 ½ c heavy cream
1 tsp salt pepper 
1 tsp black pepper 
¼ cup Isopure Unflavored Whey Protein Isolate
¾ cup panko bread crumbs
¼ c parmesan (powder or fresh)
1/8 c Isopure Unflavored Whey Protein Isolate,
1/8 tsp paprika 

Directions

  1. Preheat oven to 350 degrees.
  2. Lightly oil 8x8 glass pan.
  3. Combine in a bowl 1 cup shredded gruyere and 2cups shredded cheddar and set aside.
  4. Cook 8 oz elbow macaroni just shy of al dente.
  5. Remove from heat to colander and strain.
  6. Drizzle lightly and toss with olive oil. Set aside.
  7. Now, prepare cheese sauce: melt 2 tbsp butter in a deep sauce pan or pot.
  8. Whisk in 3 tbsp flour over medium heat until golden. Gradually whisk in 1 ½ c milk and ½ c heavy cream until smooth. Continue whisking until bubbles appear on surface.
  9. Continue 2 more minutes, then add salt & pepper to taste.
  10. Remove cheese sauce from heat. Add in half of shredded cheese and whisk vigorously until smooth.
  11. Add in ¼ cup Isopure Unflavored Whey Protein Isolate and other half of shredded cheese until smooth.
  12. It will be creamy & thick. Stir in cooled macaroni into cheese mixture, stir well and pour into pre-greased baking dish.
  13. Top with pasta with a mixture of ¾ cup panko bread crumbs, ¼ c parmesan (powder or fresh), 1/8 c Isopure Unflavored Whey Protein Isolate and 1/8 tsp paprika stirred together.
  14. Bake 30 minutes until bubbly and serve.