Greek Yogurt Macaroni & Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 oz Elbow's (I use Dreamfield's)1.5 cups Cheddar, 2%, Shredded.5 cup Fat Free Milk.5 cup Unsweetened Almond Milk1 tsp cornstarch1 tsp garlic, minced6 oz Greek Yogurt, Plain, Unflavored (I use Chobani).25 cup Panko Breadcrumbs2 tbsp Parmesan, gratedSalt & Pepper (to taste)
1. Boil elbows until al dente (they will absorb more of the cheese sauce in the oven). Drain and set aside. Preheat oven to 350 F.
2. Combine both milks and cornstarch - stir well. Add to a saucepan and turn heat to med-low.
3. Add 1 cup of cheddar and garlic. Stir constantly until cheese melts. Remove from heat.
4. Add yogurt and stir.
5. Add elbow pasta to sauce. Season with salt & pepper if desired. Stir.
6. Pour into casserole dish and top with breadcrumbs, parmesan and remaining cheddar cheese.
7. Place in oven approximately 20 minutes.
Serving Size: makes 5 servings
2. Combine both milks and cornstarch - stir well. Add to a saucepan and turn heat to med-low.
3. Add 1 cup of cheddar and garlic. Stir constantly until cheese melts. Remove from heat.
4. Add yogurt and stir.
5. Add elbow pasta to sauce. Season with salt & pepper if desired. Stir.
6. Pour into casserole dish and top with breadcrumbs, parmesan and remaining cheddar cheese.
7. Place in oven approximately 20 minutes.
Serving Size: makes 5 servings
Nutritional Info Amount Per Serving
- Calories: 254.9
- Total Fat: 7.7 g
- Cholesterol: 24.5 mg
- Sodium: 361.6 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 2.6 g
- Protein: 18.0 g
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