Description
Indulge in this lighter version of classic mac and cheese, made creamy with Greek yogurt and pureed squash, packed with flavor and nutrients.
Ingredients
Scale
- 8 oz whole wheat or chickpea pasta
- 2 cups low-fat milk or unsweetened almond milk
- 2 tbsp all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp onion powder (optional)
- 1 cup reduced-fat sharp cheddar cheese, shredded
- 2 tbsp Greek yogurt or pureed cooked squash
- Salt to taste
- Whole wheat breadcrumbs (for topping, optional)
Instructions
- Boil your pasta in salted water according to package instructions until al dente.
- In a saucepan, whisk together the milk and flour over medium heat, stirring continuously to avoid lumps.
- Add garlic powder and onion powder, and cook until slightly thickened.
- Reduce heat and stir in the cheese until melted and smooth.
- Incorporate the Greek yogurt or pureed squash for creaminess.
- Add the drained pasta to the cheese sauce and mix well.
- Season with salt and hot sauce if desired.
- If desired, top with breadcrumbs and bake until golden.
Notes
For added nutrition, consider stirring in lightly sautéed vegetables such as spinach or broccoli. To store leftovers, keep in a properly sealed container. Reheat with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg