Healthier Mac 'N' Cheese

Recipe

Healthier Mac 'N' Cheese

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Spiralized pasta covered in cheese sauce with halved cherry tomatoes and fresh arugula on top

User Rating

3.5 out of 5 stars
Rate it:
8 ratings

Recipe Data

6
Servings
10min
Prep
20min
Total

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Description

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.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
3 c.Hy-Vee whole wheat rotini pasta
2 ½ tbsp.organic Kalona butter, divided
2small leeks, white part only, chopped
1garlic clove, minced
2 tbsp.Hy-Vee flour
1 c.Full Circle organic non-fat milk
1(6 oz) container Hy-Vee non-fat plain Greek yogurt
1 ½ c.shredded Cabot sharp extra light cheddar cheese (75%-less-fat)
3wedges Laughing Cow reduced-fat Swiss cheese
½ tsp.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.halved cherry tomatoes
Squeeze of fresh lemon
Hy-Vee Select olive oil, to taste

Directions

  1. Preheat oven to 350 degrees. Grease a 9-by-9-inch baking dish with nonstick cooking spray; set aside. Cook pasta according to package directions; set aside.
  2. In a large saucepan, melt 1/2 tablespoon butter; add leeks and garlic and continue to cook for 2 to 3 minutes. Remove from the pot and set aside. In the same pot, melt remaining butter; add flour and cook for 2 minutes, stirring constantly. Slowly whisk in milk until mixture is thick. Remove from heat and add yogurt, Cabot sharp cheddar cheese and Laughing Cow cheese; mix well.
  3. Add the cooked leeks and garlic, pasta, paprika and salt to the sauce and stir to combine; 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.
  4. In a separate bowl, combine baby arugula, tomatoes, lemon juice and olive oil to taste; season with salt and pepper.
  5. Serve macaroni and cheese topped with the baby arugula salad.

Nutrition facts

Servings

330 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 30mg
  • Sodium: 570mg
  • Total Carbohydrates: 41g
  • Protein: 21g

Daily Values

0%
Vitamin A 35%
0%
Vitamin C 15%
0%
Iron 15%
0%
Calcium 35%

Recipe Source:

Hy-Vee Seasons Fall 2013.