You can’t go about doing much to increase upon an old time like mac and cheese, and now we didn’t try. Instead, we merely skinnied it up a bit inside our Crunchy Mac and Cheese using whole grain pasta, skim milk, Greek yogurt, and low-fat cheese. We topped it with panko bread crumbs and Dairy products to give it a nice crunch as well as interesting texture.

We’re sure your family members will relish this recipe, so be sure you make enough for seconds! Serve with his Skinny Chicken Nuggets to get a well-balanced meal you are able to feel good about feeding your kiddos!

Ingredients

• 1 pound whole wheat pasta (including macaroni, rotini, or penne)
• 2 cups skim milk
• 1 teaspoon Kosher salt
• 2 cups low-fat shredded cheddar cheese
• 1/4 cup plain Greek yogurt
• 1 cup whole grain panko bread crumbs
• 2 tablespoons organic extra-virgin olive oil
• 1/4 cup zero fat shredded Mozzarella cheese
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 400 degrees. Lightly spray a 9×13 inch casserole dish with nonstick spray.
2. Cook pasta in accordance with package instructions. Drain and cool.
3. In medium sauce pot, bring milk and salt into a boil, stirring often. Reduce heat to medium. Whisk in cheddar cheese until melted. Once melted, whisk in yogurt until smooth. If mixture is simply too thin, combine 1 tablespoon of cornstarch with Two tablespoons cold water and whisk into hot sauce until thick. Once desired consistency is reached, add cooked pasta and toss until combined. Pour into prepared baking dish.
4. In normal size bowl, combine panko, oil, and Parmesan. Mix will and sprinkle atop pasta. Bake for Fifteen to twenty minutes until light brown above. Allow to rest before serving, sprinkle with parsley.