Mac & cheese is a favorite in our house and we don't make it nearly enough. While I love me a really fattening and cheesy kind, I feel guilty for eating the whole pan! This lighter mac & cheese is a little less guilt-ridden and it tastes fabulous!
Adapted from Debbie Does Dinner Healthy
• 16 oz. box of elbow macaroni
• onion/garlic puree (see below)
• 2 tsp. dry mustard
• 1/4 tsp. cayenne
• 10 oz. cheddar cheese
• 12 oz. non-fat greek yogurt
• 1/4 cup grated parmesan cheese
• 1/2 cup breadcrumbs
• salt & pepper
Onion/Garlic Puree :
Combine 1 large sweet onion, 8 minced garlic cloves, and 1/2 cup water in a microwave safe bowl. Season with salt and pepper. Cover bowl and microwave for 10 minutes. Pour the mixture into a blender and blend until smooth.
Mac & Cheese:
Preheat oven to 425.
Cook macaroni according to box instructions. Drain and put aside.
Pour onion/garlic puree, dry mustard and cayenne in a pot and simmer, stirring often. Whisk in the cheese until melted. Remove from heat and whisk in yogurt. Toss with the macaroni and season with salt and pepper.
Pour the mixture into a 9" x 13" baking pan coated with non-stick cooking spray. Sprinkle the top with a mixture of breadcrumbs, parmesan cheese, and salt & pepper. Bake for 10 - 13 minutes until top is golden brown.