Ingredients
Scale
- 8 oz whole wheat elbow macaroni
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp whole wheat flour
- 2 cups unsweetened milk of choice
- 1 cup plain Greek yogurt
- 2 cups shredded white cheddar cheese, reduced-fat if preferred
- ¼ cup grated Parmesan cheese
- 1 tsp Dijon mustard
- ½ tsp onion powder
- ¼ tsp paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Cook the macaroni according to the package directions until al dente. Drain and set aside.
- Heat the olive oil in a large saucepan over medium heat.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the flour and cook for 1 minute, whisking constantly.
- Slowly whisk in the milk until smooth and bring to a gentle simmer.
- Stir in the Greek yogurt, Dijon mustard, onion powder, paprika, salt, and pepper.
- Add the white cheddar and Parmesan cheese, stirring until melted and creamy.
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Garnish with fresh parsley and serve immediately.
PREP TIME & NUTRITION :
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Calories: 360
- Net Carbs: 31g
- Fats: 16g
- Protein: 22g