Creamy Baked Whole Wheat Macaroni and Cheese

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

Creamy Baked Whole Wheat Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Baked Whole Wheat Macaroni and Cheese

Enjoy a comforting bowl of baked whole wheat macaroni and cheese with a creamy texture and a perfectly balanced blend of low-fat cheese, milk, and Greek yogurt. Finished with a crunchy whole wheat breadcrumb topping and seasoned just right, this dish is both nourishing and satisfying for any meal of the day.

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NUTRITION

580kcal
Protein
34g
Fat
14.5g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Macaroni

1/2 cup shredded Low-Fat Cheddar Cheese

1/2 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1/4 cup Whole Wheat Breadcrumbs

Seasonings: Salt, Pepper, Garlic Powder, Mustard Powder to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni in boiling water for 7-8 minutes until al dente; drain and set aside.

  • 3

    In a large bowl, combine the cooked macaroni with low-fat milk, nonfat Greek yogurt, and shredded low-fat cheddar cheese.

  • 4

    Add your seasonings: a pinch each of salt, pepper, garlic powder, and mustard powder; stir well to evenly distribute the flavors.

  • 5

    Transfer the macaroni mixture into a lightly greased baking dish.

  • 6

    Sprinkle the whole wheat breadcrumbs evenly over the top of the mixture for a crunchy finish.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool for a couple of minutes, and serve warm.

Creamy Baked Whole Wheat Macaroni and Cheese

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

Creamy Baked Whole Wheat Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Creamy Baked Whole Wheat Macaroni and Cheese

Enjoy a comforting bowl of baked whole wheat macaroni and cheese with a creamy texture and a perfectly balanced blend of low-fat cheese, milk, and Greek yogurt. Finished with a crunchy whole wheat breadcrumb topping and seasoned just right, this dish is both nourishing and satisfying for any meal of the day.

NUTRITION

580kcal
Protein
34g
Fat
14.5g
Carbs
74g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Macaroni

1/2 cup shredded Low-Fat Cheddar Cheese

1/2 cup Low-Fat Milk

1/4 cup Nonfat Greek Yogurt

1/4 cup Whole Wheat Breadcrumbs

Seasonings: Salt, Pepper, Garlic Powder, Mustard Powder to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat macaroni in boiling water for 7-8 minutes until al dente; drain and set aside.

  • 3

    In a large bowl, combine the cooked macaroni with low-fat milk, nonfat Greek yogurt, and shredded low-fat cheddar cheese.

  • 4

    Add your seasonings: a pinch each of salt, pepper, garlic powder, and mustard powder; stir well to evenly distribute the flavors.

  • 5

    Transfer the macaroni mixture into a lightly greased baking dish.

  • 6

    Sprinkle the whole wheat breadcrumbs evenly over the top of the mixture for a crunchy finish.

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool for a couple of minutes, and serve warm.