Description
A cozy and healthy twist on classic mac and cheese, using whole ingredients for delicious comfort food without the guilt.
Ingredients
Scale
- 8 oz whole wheat pasta
- 2 cups sharp cheddar cheese, grated
- 1/2 cup Greek yogurt
- 2 tbsp olive oil
- 1/4 cup butternut squash, blended
- 2 cups low-fat milk
- 1/4 cup whole wheat flour
- Salt to taste
- Pepper to taste
- 1 tsp Dijon mustard (optional)
- 1/2 cup whole wheat breadcrumbs (for topping)
Instructions
- Cook the whole wheat pasta according to package instructions until al dente.
- In a small pot, heat olive oil and stir in the whole wheat flour to create a roux.
- Gradually whisk in the low-fat milk and let it bubble for a few minutes.
- Add the grated sharp cheddar cheese and Greek yogurt, stirring until melted and creamy.
- Season with salt, pepper, and Dijon mustard if desired.
- Pour the cheese sauce over drained pasta and mix well.
- Transfer to a baking dish, sprinkle breadcrumbs on top, and bake for 10 minutes at 350°F (175°C).
Notes
For added veggies, consider mixing in steamed broccoli, peas, or spinach before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 40mg