You can't go wrong with Greekyogurt mixed into mac and cheese to bring all the creaminess without adding too much fat! Get the recipe:
11⁄2 cups shredded extra sharp CheddarCook the pasta according to package directions until just al dente. Drain and reserve.
While the pasta cooks, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring, for 1 minute. Slowly add the milk, whisking to prevent lumps from forming. Simmer the béchamel for 5 minutes, until it begins to thicken to the consistency of heavy cream.Cut the heat and stir in the yogurt. Add the pasta and toss to evenly coat.
Preheat the broiler. Pour the macaroni and cheese into an 8" x 8" baking dish . Top with the bread crumbs and the remaining Parmesan and season with black pepper. Place on the middle rack of the oven and broil for 5 to 7 minutes, until the bread crumbs are golden brown.Yes, this mac and cheese is fantastically low in calories when compared with restaurant and frozen versions out there, but that being said, there is always room for improvement.
This recipe came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also
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