Lightened-Up Macaroni & Cheese
Servings: 8
Calories: 261kcal
Equipment
- 6 little ramekin cups
Ingredients
- 8 ounces uncooked elbow macaroni
- 2 tablespoon soft margarine
- 2 tablespoon all-purpose flour
- 2 cups skim milk
- ¼ tsp garlic powder
- ¼ teaspoon dry mustard
- ¼ teaspoon ground black pepper
- 6 ounces reduced-fat cheddar cheese (grated)
- 2 ounces Parmesan cheese (grated)
- ¼ cup nonfat Greek yogurt
- ¼ cup panko bread crumbs
- nonstick spray or olive oil mister
Instructions
- Boil a pot of water and cook the elbow macaroni according to package instructions
- Preheat the broiler
- Heat the margarine in a skillet or saucepan over medium heat until it sizzles.
- Add the flour and stir it around with the butter. Cook the flour for about 2 minutes.
- Slowly whisk in the milk. Whisk well as you add the milk to avoid lumps!
- Whisk in the garlic powder, dry mustard and black pepper. Keep whisking until the milk mixture begins to boil and thicken.
- Turn the heat down and whisk in the cheese until the cheese is melted and fully incorporated into the sauce.
- Remove the sauce from heat and stir in the nonfat Greek yogurt.
- Stir in the cooked, drained elbow macaroni
- Spoon the macaroni and cheese mixture into 8 small ramekin cups. Sprinkle with about ½ tablespoon of panko breadcrumbs each. Spray lightly with nonstick spray or an olive oil mister.
- Arrange the ramekins on a baking sheet and place under the broiler for about 5 minutes, until the breadcrumbs on top are golden.