Macaroni and Cheese with a Crusty Crunch Recipe

Name: Macaroni and Cheese with a Crusty Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray; 4 ounces whole-wheat elbow macaroni; 1/2 cup Onion-Garlic Puree (page 213); 1/2 teaspoon dry mustard; Pinch of cayenne pepper; 1 cup shredded 50% reduced-fat cheddar, such as Cabot; 1/3 cup nonfat Greek yogurt; Salt; 1/4 cup whole-wheat panko breadcrumbs, such as Ians All-Natural; 1/4 cup grated Parmigiano-Reggiano cheese

Servings: persons

Nonstick cooking spray
4 ounces whole-wheat elbow macaroni
1/2 cup Onion-Garlic Puree (page 213)
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1 cup shredded 50% reduced-fat cheddar, such as Cabot
1/3 cup nonfat Greek yogurt
Salt
1/4 cup whole-wheat panko breadcrumbs, such as Ians All-Natural
1/4 cup grated Parmigiano-Reggiano cheese

1
Preheat the oven to 425F.
2
Spray an 8 x 8-inch baking dish with cooking spray, and set it aside.
3
Bring a large pot of salted water to a boil.
4
Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.
5
While the pasta is cooking, bring the Onion-Garlic Puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often.
6
Whisk in the cheddar until it has melted.
7
Remove the pan from the heat and whisk in the yogurt.
8
In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly.
9
Season with salt to taste.
10
Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top.
11
Top with the Parmigiano-Reggiano.
12
Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes.
13
Serve immediately.
14
Fat: 32g (before), 6.5g (after)
15
Calories: 670 (before), 227 (after)
16
Protein: 16g
17
Carbohydrates: 29g
18
Cholesterol: 20mg
19
Fiber: 3g
20
Sodium: 487mg

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Nonstick cooking spray, 4 ounces whole-wheat elbow macaroni, 1/2 cup Onion-Garlic Puree (page 213), 1/2 teaspoon dry mustard, and more.

Yes, Macaroni and Cheese with a Crusty Crunch falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni and Cheese with a Crusty Crunch

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