| | Isocaloric Pork n’ Cheesy Mac

Author / John

You lift heavy, track your macros and make sure you get eight hours of quality sleep each night to maximize your efforts and turn them into gains.  It’s worth it right?  Of course it is.  But that doesn’t mean you need to be weird. . .

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Yep, that’s mac n’ cheese.  If you want to make your other half drool with delight and sing your praises this will do the trick.  Or you can keep it all for yourself!


4.5 oz pork
1/10th of the mac n’ cheese
1 cup steamed broccoli (not shown)
Calories:  468, Protein 38 g, Fat 18 g, Carbs 38 g (33/33/33%’s)


2 3/4 pounds pastured boneless pork chops (you can use bone in chops – just account for the added weight of the bone)
2 teaspoons garlic powder
sea salt & freshly ground black pepper to taste

Mac n’ Cheese
1 tablespoon grass fed butter
1/4 cup King Arthur gluten free flour
1 teaspoon dry mustard
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
12 oz Bionaturae gluten free elbows
2 1/2 cups raw milk
2 cups (8 oz) raw cheddar cheese, grated

10 cups fresh broccoli


For the chops
Season the chops with the garlic powder, salt and pepper.  Fire up your grill and cook 4-5 minutes per side for chops that are about 1-inch thick or until desired doneness.

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For the mac n’ cheese
Bring a large pot of water to a boil, add the elbows, return to a boil and cook for 9 minutes. Drain and place in a buttered casserole dish.

Melt the butter in a medium size saucepan over medium heat.  Add the flour, mustard and salt and pepper and stir until smooth.  Remove from heat and slowly stir in the milk until well combined.  Return to heat and continue to cook, stirring constantly until thickened and slightly bubbly.

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Remove from heat and add 1 1/2 cups of the cheese to the hot mixture stirring until melted.  Add to the elbows in the casserole dish stirring until well coated.  Sprinkle with the remaining 1/2 cup of cheese and bake at 375 degrees until slightly browned.

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For the broccoli
Steam for about 15 minutes or until desired degree of tenderness.  I like mine a little on the crisp side

For more Power Athlete friendly recipes check out my blog Paula Lean Primal Queen!

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John Welbourn is CEO of Power Athlete and Fuse Move. He is also creator of the online training phenomena, Johnnie WOD. He is a 9 year veteran of the NFL. John was drafted with the 97th pick in 1999 NFL Draft and went on to be a starter for the Philadelphia Eagles from 1999-2003, appearing in 3 NFC Championship games, and for starter for the Kansas City Chiefs from 2004-2007. In 2008, he played with the New England Patriots until an injury ended his season early with him retiring in 2009. Over the course of his career, John has started over 100 games and has 10 play-off appearances. He was a four year lettermen while playing football at the University of California at Berkeley. He graduated with a bachelor's degree in Rhetoric in 1998. John has worked with the MLB, NFL, NHL, Olympic athletes and Military. He travels the world lecturing on performance and nutrition for Power Athlete. You can catch up with John as his personal blog on training, food and life, Talk To Me Johnnie and at Power Athlete.


  1. Ingo "Joey Swole" B on June 24, 2016 at 4:42 pm

    Good gravy! Mac N Cheese??? How did I not see this until now??

    You made my day, Paula Lean.

  2. Paula on June 25, 2016 at 4:03 am

    @ingob hubby actually kissed my feet…

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