So this week I challenged myself to make a recipe that wasn’t buffalo/spicy, contained quinoa, or classified as Mexican. Apparently those are the three things I am most interested in.
I had a huge tub of some plain nonfat yogurt that was about to expire and was trying to figure out what to do with it.
And then my Greek yogurt mac & cheese was born!
What You’ll Need:
½ lb. dry whole grain elbow or rotini pasta
1 tbs olive oil
1 tbs all-purpose flour
½ 2% milk or unsweetened nut milk of choice
1 bag (2 cups) of Cheddar Jack blend cheese
1 tablespoon of panko breadcrumbs
1 cup plain non-fat yogurt
1 teaspoon salt
½ teaspoon pepper
1 tablespoon crushed red pepper flakes
What You’ll Do:
- Cook the pasta per box instructions and preheat oven to 400 degrees
- In a medium or large saucepan, heat the olive oil and slowly add in the flour, whisking briskly. Let the roux cook for about 1 minute as you constantly stir the mixture.
- Slowly add in the milk and continue whisking it all together.
- When the sauce is completely smooth, add in salt, pepper, red pepper flakes and almost all of the cheese – leave about ¼ cup in reserve.
- Stir until the cheese is perfectly melted and the mixture is smooth.
- Remove the saucepan from the heat and add in the nonfat yogurt. Continue to whisk it all together.
- Put in cooked pasta and mix in together with cheese.
- Pour combined pasta and sauce mixture into a greased non-stick pan.
- Top with remaining shredded cheese and panko breadcrumbs.
- Bake in a pre-heated oven until the top is melted and slightly brown, about 10 minutes.
What You’ll Need to Know:
This recipe is a little bit more intensive than most of my recipes, but is still super simple. Prep time is about 30 minutes, cooking time is 10 minutes, and takes about 40 minutes total. This by means is still not super healthy since it does contain so much cheese, but it is SO much healthier than any other macaroni alternative. Also, like most things I cook, it yields more than one serving. This guy makes about 6 servings so it will last you several meals.
Also, I’m an idiot and accidentally put all of the cheese in at the beginning instead of reserving some for the end so I ended up putting parmesan on the top. But I would totally leave some aside for the next time!!
264 cal., 32.1g carb, 19.1g protein, 9.6g fat
I LOVED this stuff and my roommates did too. The only thing that I would change is to try to make it more dairy-free friendly. I try to avoid dairy as much as I possibly can, but sometimes I need to splurge and this was SUCH a yummy treat.
Let me know if you try it and any dairy free alternatives you have!!
P.S. Sorry my photography was literally SO tragic this week. I don’t know what happened???