Healthier Macaroni and Cheese
Servings 4
This easy healthier macaroni and cheese one-pot stovetop recipe comes together in less than 15 minutes and can be made gluten-free or whole grain, if desired.
Ingredients
- 8 ounces (227 grams) macaroni
- 4 ounces (113 grams) sharp cheddar cheese grated
- 1 ounce (28 grams) Pecorino Romano or more cheddar
- 1/2 cup (118 ml) plain Greek yogurt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
Instructions
- Prepare the pasta according to the package directions and reserve 1/2 cup of the pasta water before draining the pasta. I just took a 1 cup measuring cup and filled it up with water.8 ounces (227 grams) macaroni
- Return the pasta to the pot and add about 1/4 cup of the reserved water.
- Stir in the cheese and when melted, add in the Greek yogurt, paprika powder, and garlic powder.4 ounces (113 grams) sharp cheddar cheese, 1 ounce (28 grams) Pecorino Romano, 1/2 cup (118 ml) plain Greek yogurt, 1/4 teaspoon paprika, 1/4 teaspoon garlic powder
- Stir until well combined.
- If it's too thick for you, add in the remaining reserved pasta water.
- Serve immediately.
- Place any leftovers in an airtight container and refrigerate for up to 5 days.
Notes
- The original recipe called for 8 ounces of cheese – I was more than happy with 5 ounces of cheese. This could have been because I used a good sharp cheddar.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- Adapted from Creamy Greek Yogurt Mac and Cheese, from Cooking Ala Mel.
Nutrition
Calories: 370kcalCarbohydrates: 44gProtein: 19gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 37mgSodium: 283mgPotassium: 195mgFiber: 2gSugar: 2gVitamin A: 376IUVitamin C: 0.003mgCalcium: 316mgIron: 1mgNet Carbs: 42
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