Mac’n cheese: the ultimate comfort food. Typically, it’s absolutely delicious but not so nutritious. Lucky for you, this recipe happens to be both delicious and nutritious. How? Subbing greek yogurt for butter and cream saves tons of unnecessary fat and calories, so now you can enjoy mac’n cheese without feeling guilty about it! This recipe also happens to be quicker and easier than most. It’s a little more difficult than the stuff from the box, but much better! This is great served with roasted broccoli, too!
- 8 oz. elbow macaroni
- 1 tbsp. olive oil
- 1 tbsp. all-purpose flour
- 1/2 cup milk
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 3/4 cup cheese of choice (I like reduced-fat sharp cheddar)
- 1 cup plain nonfat Greek yogurt
- 1/4 cup Panko bread crumbs, for topping
- Cook the pasta according to package directions and drain.
- Preheat the oven to 400F.
- Heat the oil in a saucepan over medium heat.
- Whisk in the flour to form a roux, constantly stirring for about 1 minute. Add the milk slowly and contine to constantly stir.
- When the sauce is smooth whisk in the salt, pepper, and 3/4 cups of cheese.
- Remove this mixture from heat and allow to cool slightly, then whisk in the Greek yogurt.
- Next add the pasta and an additional 1/2 cup of cheese and stir well to combine.
- Pour into a greased baking dish and top with remaining cheese and breadcrumbs.
- Bake for 10 mintues, until the cheese is melted. Yum!
- Calories: 250
- Fat: 12g
- Sodium: 600mg
- Potassium: 40mg
- Carbohydrates: 19g
- Sugar: 2g
- Fiber: 1g
- Protein: 14g
*Recipe adapted from A Dash of Soul, at http://adashofsoul.com/2014/04/08/greek-yogurt-macaroni-cheese/.