Preheat oven to 350 degrees. Grease a 9x9-inch baking dish with nonstick cooking spray; set aside. Cook pasta according to package directions; set aside.
Bet you didn't think it was out there. But here have you it... a mac & cheese recipe that's high in protein, calcium, and fiber. We like the sound of that.
Servings and Ingredients
|3 c. Hy-Vee whole wheat rotini pasta|
|2 ½ tbsp. organic Kalona butter, divided|
|1 clove(s) garlic, minced|
|2 tbsp. Hy-Vee all-purpose flour|
|1 c. Full Circle organic non-fat milk|
|1 (5.3-oz.) container Hy-Vee non-fat plain Greek yogurt|
|1 ½ c. shredded Cabot sharp extra light cheddar cheese (75%-less-fat)|
|3 wedges Laughing Cow reduced-fat Swiss cheese|
|½ tsp. Hy-Vee paprika|
|½ tsp. Hy-Vee salt|
|Hy-Vee black pepper, to taste|
|1 tbsp. Hy-Vee whole wheat breadcrumbs|
|4 c. baby arugula|
|1 c. cherry tomatoes, halved|
|Squeeze of fresh lemon|
|Gustare Vita olive oil|
Things To Grab
- 9x9-inch baking dish
- Hy-Vee nonstick cooking spray
- Large saucepan
- Medium bowl
In a large saucepan, melt 1/2 tablespoon butter; add garlic cook 30 seconds, stir in flour until combined. Slowly whisk in milk until mixture is thick. Remove from heat and add yogurt, Cabot sharp Cheddar cheese and Laughing Cow cheese; mix well. Stir in paprika and salt.
Toss sauce with pasta; season to taste with black pepper. Pour mixture into prepared baking dish; sprinkle with breadcrumbs. Bake for 20 minutes or until cheese is bubbly and bread crumbs have browned.
- In a separate bowl, combine baby arugula, tomatoes, lemon juice and olive oil to taste; season with salt and pepper.
- Serve macaroni and cheese topped with the baby arugula salad.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 30mg
- Sodium: 570mg
- Total Carbohydrates: 41g
- Protein: 21g