The name “Hardgainer” comes from the fact that it contains high protein ingredients. These ingredients are white cheddar, chicken broth, and whey protein concentrate (WPC). WPC is a liquid produced when milk proteins are heated with water. The resulting mixture provides a great source of energy for your muscles while maintaining the nutritional value of milk products.
You may wonder why I included white cheddar in my recipe?
White cheddar is one of the most popular cheeses used in making macaroni and cheese. White cheddar is made from cow’s milk, which means it contains higher amounts of fat than other types of dairy products such as goat or sheep milk. This makes white cheddar ideal for making homemade mac and cheese because it provides a good balance between taste and nutrition.
In addition to being delicious, white cheddar is also nutritious. According to the USDA National Nutrient Database, white cheddar contains protein, calcium, iron, magnesium and potassium. White cheddar also helps maintain proper blood sugar levels by helping lower cholesterol levels.
It is important to note that there are many different kinds of whey protein concentrate (WPC) available on the market today. Some contain only casein proteins; others have both casein and whey proteins; still others use a combination of these two proteins. You can buy WPC at your local health food store or order it online.
Hardgainer Fuel: High Protein White Cheddar Mac and Cheese Bake contains large amounts of calcium, iron and magnesium. When you eat this recipe, you have better blood circulation and higher energy levels. You can consume this meal after a heavy workout to increase muscle recovery.
Try this recipe and enjoy its delicious taste!
Hardgainer Fuel: High Protein White Cheddar Mac and Cheese Bake 2016-07-27 15:20:59 Serves 4 Save Recipe Print Ingredients 1 cup uncooked elbow macaroni 2 cups skim milk 2 cups water 2 cups shredded white cheddar cheese 3 tablespoons all-purpose flour 2 tablespoons dry mustard ½ tablespoon paprika ¼ teaspoon cayenne pepper (optional) 1 teaspoon garlic powder (optional) 1/8 teaspoon ground black pepper 1 cup whey protein concentrate (ISO-100 preferred) Instructions In a large pot, add the macaroni and stir in the water and skim milk. Once the mixture starts to boil, cook for about 10 minutes or until the macaroni is tender. Once done, drain the water and return the macaroni to the pot.
While the macaroni is cooking, in a separate saucepan over medium heat, melt the dry mustard with the paprika, cayenne pepper and garlic powder.
Sources & references used in this article:
Dr. Bob Arnot’s Guide to Turning Back the Clock by M Lauren, M Greenwood-Robinson – 2016 – Ballantine Books
Diet Facts, Fallacies and Strategies for Building Muscle and Burning Fat by B Arnot – 2009 – books.google.com
Brink, s Body Building Revealed by J Stout – roidsandpct.com
PERFECTLY PROGRAM THESE TRAINING VARIABLES TO BUILD LEAN MUSCLE MASS by W Brink – 2010 – academia.edu
Thinner Leaner Stronger: The Simple Science of Building the Ultimate Female Body by M Matthews – 2014 – books.google.com