Healthy Creamy Baked Macaroni and Cheese

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

Healthy Creamy Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Macaroni and Cheese

Enjoy a comforting twist on the classic macaroni and cheese with a healthier blend of whole wheat pasta, reduced-fat cheddar, and protein-packed Greek yogurt. This baked dish strikes a delightful balance between creamy texture and satisfying flavor, perfect for any meal of the day.

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NUTRITION

439kcal
Protein
42.0g
Fat
7.3g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat elbow macaroni (140g, cooked)

1/2 cup shredded reduced-fat cheddar cheese (56g)

1/2 cup non-fat Greek yogurt (120g)

1/3 cup skim milk (80g)

2 egg whites (66g)

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

1/2 teaspoon salt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta according to package directions until al dente; drain and set aside.

  • 3

    In a large bowl, whisk together egg whites, non-fat Greek yogurt, skim milk, Dijon mustard, black pepper, and salt until smooth.

  • 4

    Stir in the cooked pasta, ensuring it is evenly coated in the mixture.

  • 5

    Fold in the shredded reduced-fat cheddar cheese.

  • 6

    Transfer the mixture to a lightly greased baking dish, spreading it out evenly.

  • 7

    Bake in the preheated oven for 20-25 minutes until the top is lightly golden and the mixture is bubbly.

  • 8

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your healthier take on creamy baked macaroni and cheese!

Healthy Creamy Baked Macaroni and Cheese

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

Healthy Creamy Baked Macaroni and Cheese

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Baked Macaroni and Cheese

Enjoy a comforting twist on the classic macaroni and cheese with a healthier blend of whole wheat pasta, reduced-fat cheddar, and protein-packed Greek yogurt. This baked dish strikes a delightful balance between creamy texture and satisfying flavor, perfect for any meal of the day.

NUTRITION

439kcal
Protein
42.0g
Fat
7.3g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

1 cup whole wheat elbow macaroni (140g, cooked)

1/2 cup shredded reduced-fat cheddar cheese (56g)

1/2 cup non-fat Greek yogurt (120g)

1/3 cup skim milk (80g)

2 egg whites (66g)

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

1/2 teaspoon salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook the whole wheat pasta according to package directions until al dente; drain and set aside.

  • 3

    In a large bowl, whisk together egg whites, non-fat Greek yogurt, skim milk, Dijon mustard, black pepper, and salt until smooth.

  • 4

    Stir in the cooked pasta, ensuring it is evenly coated in the mixture.

  • 5

    Fold in the shredded reduced-fat cheddar cheese.

  • 6

    Transfer the mixture to a lightly greased baking dish, spreading it out evenly.

  • 7

    Bake in the preheated oven for 20-25 minutes until the top is lightly golden and the mixture is bubbly.

  • 8

    Remove from the oven and let it cool for a few minutes before serving. Enjoy your healthier take on creamy baked macaroni and cheese!