This Weight Watchers-friendly recipe makes a lighter version of mac and cheese by using Greek yogurt and reduced-fat cheese to make a creamy dish that tastes great without all the fat.
Ingredients: 8 oz whole wheat elbow macaroni. 1 tbsp olive oil. 2 tbsp all-purpose flour. 1 1/2 cups skim milk. 1 1/2 cups reduced-fat sharp cheddar cheese, shredded. 1/2 tsp salt. 1/4 tsp black pepper. 1/4 cup plain Greek yogurt.
Instructions: Cook the macaroni according to package instructions, drain, and set aside. In a saucepan, heat olive oil over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually add milk, whisking constantly until smooth and thickened, about 3-4 minutes. Reduce heat to low and stir in shredded cheddar cheese until melted. Season with salt and black pepper. Remove from heat and stir in Greek yogurt until well combined. Add cooked macaroni to the cheese sauce and stir until evenly coated. Serve hot, optionally garnished with chopped parsley or a sprinkle of paprika.
Veronica Davenport