Whole Wheat Creamy Macaroni and Cheese Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Whole Wheat Creamy Macaroni and Cheese Bake

YOUR SOLIN GENERATED RECIPE

Whole Wheat Creamy Macaroni and Cheese Bake

Enjoy a comforting bake that marries the nutty chew of whole wheat macaroni with a creamy, cheesy sauce enhanced by a touch of Greek yogurt for extra tang and protein. This dish is baked to perfection for a deliciously golden finish, perfect for any meal of the day.

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NUTRITION

575kcal
Protein
32g
Fat
25.2g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Macaroni

1/2 cup Low-Fat Milk

2 oz Shredded Cheddar Cheese

1/4 cup Non-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Unsalted Butter

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni in a large pot of salted water until just al dente. Drain and set aside.

  • 3

    In a medium saucepan, melt the butter over medium heat. Stir in the whole wheat flour and cook for about 1 minute to form a roux.

  • 4

    Gradually whisk in the low-fat milk, ensuring the mixture remains smooth. Bring it to a gentle simmer until the sauce thickens slightly.

  • 5

    Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and fully incorporated. Mix in the non-fat Greek yogurt to enhance creaminess and boost the protein content.

  • 6

    Combine the cooked macaroni with the cheese sauce in a casserole dish, stirring until all the pasta is evenly coated.

  • 7

    Bake in the preheated oven for 15-20 minutes until the top is lightly golden and the dish is bubbling.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Whole Wheat Creamy Macaroni and Cheese Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Whole Wheat Creamy Macaroni and Cheese Bake

YOUR SOLIN GENERATED RECIPE

Whole Wheat Creamy Macaroni and Cheese Bake

Enjoy a comforting bake that marries the nutty chew of whole wheat macaroni with a creamy, cheesy sauce enhanced by a touch of Greek yogurt for extra tang and protein. This dish is baked to perfection for a deliciously golden finish, perfect for any meal of the day.

NUTRITION

575kcal
Protein
32g
Fat
25.2g
Carbs
58g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Macaroni

1/2 cup Low-Fat Milk

2 oz Shredded Cheddar Cheese

1/4 cup Non-Fat Greek Yogurt

1 tbsp Whole Wheat Flour

1 tsp Unsalted Butter

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni in a large pot of salted water until just al dente. Drain and set aside.

  • 3

    In a medium saucepan, melt the butter over medium heat. Stir in the whole wheat flour and cook for about 1 minute to form a roux.

  • 4

    Gradually whisk in the low-fat milk, ensuring the mixture remains smooth. Bring it to a gentle simmer until the sauce thickens slightly.

  • 5

    Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and fully incorporated. Mix in the non-fat Greek yogurt to enhance creaminess and boost the protein content.

  • 6

    Combine the cooked macaroni with the cheese sauce in a casserole dish, stirring until all the pasta is evenly coated.

  • 7

    Bake in the preheated oven for 15-20 minutes until the top is lightly golden and the dish is bubbling.

  • 8

    Remove from the oven, let cool slightly, and serve warm.