When I was growing up I would eat nothing but mac n’ cheese, whether it was the kind out of the box with pasta shaped like Spongebob characters, or at Friendly’s with hot dog pieces mixed into the cheesy goodness. I was obsessed.
I decided to make some minor alterations to my all-time favorite comfort food, so I can eat like a kid again without all the guilt that comes from eating orange powdered cheese. Greek yogurt, whole wheat pasta and reduced fat cheese make this indulgent meal skinny-jean and bikini friendly.
Prep Time: 10 min.
Cook Time: 30 min.
Total Time: 40 min.
2 cups dry whole wheat elbow macaroni
1 tablespoon olive oil
1 tablespoon all-purpose flour
½ cup almond milk
1 teaspoon salt
½ teaspoon pepper
¾ cup shredded Monterey Jack cheese
1 cup plain non-fat Greek yogurt
1 cup shredded reduced fat sharp cheddar cheese
2 tablespoons Panko breadcrumbs
1. Cook pasta according to package directions, drain and set aside.
2. Preheat oven to 400° F. In a medium saucepan, heat the olive oil on medium heat, then add the flour and whisk until smooth.
3. Pour in the milk, stirring constantly and add salt and pepper.
4. Stir in Monterey Jack cheese until completely smooth.
5. Remove the cheese sauce from the heat and allow to cool slightly, then add the Greek yogurt.
6. Whisk until smooth and creamy, then add to the cooked pasta.
7. Mix in half of the cheddar cheese, and stir the mixture until the pasta is coated.
8. Pour into a greased baking dish.
9. Top with the remaining cheddar cheese.
10. Sprinkle Panko on top of the cheddar cheese layer.
11. Bake for 10 minutes, until the cheese on top is melted and the Panko is crispy. To make the top extra toasty, switch the oven to broil for a few minutes.
As it turns out, being a grown up doesn’t mean you have to give up all of your favorite indulgences.
Looking for more ways to get your mac n’ cheese on? Check these out: