Description

Greek yogurt transforms classic mac and cheese into a creamy, high-protein yet low-calorie comfort food. This easy recipe offers stovetop, baked, and slow cooker variations for clean eating.

Ingredients

Scale

8 ounces whole grain pasta

1 cup plain Greek yogurt

1 1/2 cups reduced-fat cheddar cheese, shredded

2 tablespoons Parmesan cheese, grated

3/4 cup almond milk or skim milk

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon paprika (optional)

Salt and black pepper to taste

Olive oil spray or butter for baking (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain and reserve 1/4 cup pasta water.

2. In a medium saucepan, whisk almond milk, Dijon mustard, garlic powder, and paprika over low heat until warm.

3. Gradually stir in cheddar and Parmesan until melted and smooth.

4. Remove from heat and stir in Greek yogurt until creamy, avoiding curdling.

5. Add cooked pasta to the sauce, tossing to coat. Thin with reserved pasta water if needed.

6. Season with salt and black pepper to taste.

7. For baked option, transfer to a greased dish, top with cheese or breadcrumbs, and bake at 375°F (190°C) for 10-12 minutes.

8. For slow cooker, mix sauce and undercooked pasta in slow cooker, cook on low for 1 to 1.5 hours, then stir in Greek yogurt 15 minutes before serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: main course
Method: stovetop
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 4
Sodium: 380
Fat: 9
Saturated Fat: 3
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 34
Fiber: 6
Protein: 25
Cholesterol: 25

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