Mac & Cheese with Veggies
IntroductionA lighter version of a classic favorite. High in protein, 19 grams per serving. A lighter version of a classic favorite. High in protein, 19 grams per serving.
2 cups organic elbow macaroni, uncooked
1 cup organic broccoli florets
1 cup organic frozen peas & carrots
2 cups organic extra sharp cheddar cheese, grated
2 Tbsp Earth Balance, organic
1 tsp black pepper
1 tsp garlic (I use 1 Tbsp!)
1/3 cup organic plain nonfat Greek yogurt mixed with
1 2/3 c water
2 Tbsp organic all purpose flour
2 Tbsp organic Panko bread crumbs
1 Tbsp smoked paprika
1 Tbsp onion powder
1 Tbsp Mrs. Dash Spicy seasoning blend
I use nonfat Greek yogurt mixed with water in place of milk because it comes out creamier than when using skim milk. If you only have milk you can use 2 cups of milk in place of the yogurt and water used in this recipe.
For my meat eating husband I chop a grilled chicken breast and mix it in the pan before baking. He's very picky and even he loves this recipe.
* Combine water and yogurt, mix well.
* Melt butter, add flour and stir until combined. Cook, stirring constantly for 1 minute, adding a small amount yogurt/water mixture as necessary. Add spices, then gradually stir in remaining yogurt and water mixture. Cook, stirring constantly, until it simmers.
Drain macaroni and veggies and pour into greased casserole. Add cheeses and sauce and stir to combine well. Sprinkle with bread crumbs.
Bake at 375 degrees for 30 minutes.