Healthy Baked Mac and Cheese with Veggies

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

Healthy Baked Mac and Cheese with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Mac and Cheese with Veggies

Enjoy a wholesome twist on classic mac and cheese with a boost of colorful veggies and a creamy, tangy sauce made from reduced-fat cheddar, nonfat Greek yogurt, and skim milk. This baked dish is both comforting and nutritious, combining whole grains and vibrant vegetables for a lighter yet satisfying meal.

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NUTRITION

491kcal
Protein
37g
Fat
11.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Elbow Macaroni (cooked)

1/2 cup Reduced-Fat Cheddar Cheese, shredded

1/2 cup Nonfat Greek Yogurt

1/2 cup Skim Milk

1 cup Mixed Vegetables (Broccoli, Spinach, Bell Peppers)

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the whole wheat elbow macaroni according to package directions until al dente, then drain.

  • 3

    In a medium bowl, combine the nonfat Greek yogurt, skim milk, and shredded reduced-fat cheddar cheese. Mix until smooth.

  • 4

    Gently stir in the cooked macaroni and mixed vegetables until evenly distributed.

  • 5

    Transfer the mixture into a lightly greased baking dish and spread out evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes until the top is lightly golden and the dish is heated through.

  • 7

    Remove from the oven and let it cool for a few minutes before serving.

Healthy Baked Mac and Cheese with Veggies

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

Healthy Baked Mac and Cheese with Veggies

YOUR SOLIN GENERATED RECIPE

Healthy Baked Mac and Cheese with Veggies

Enjoy a wholesome twist on classic mac and cheese with a boost of colorful veggies and a creamy, tangy sauce made from reduced-fat cheddar, nonfat Greek yogurt, and skim milk. This baked dish is both comforting and nutritious, combining whole grains and vibrant vegetables for a lighter yet satisfying meal.

NUTRITION

491kcal
Protein
37g
Fat
11.5g
Carbs
59g

SERVINGS

1 serving

INGREDIENTS

1 cup Whole Wheat Elbow Macaroni (cooked)

1/2 cup Reduced-Fat Cheddar Cheese, shredded

1/2 cup Nonfat Greek Yogurt

1/2 cup Skim Milk

1 cup Mixed Vegetables (Broccoli, Spinach, Bell Peppers)

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cook the whole wheat elbow macaroni according to package directions until al dente, then drain.

  • 3

    In a medium bowl, combine the nonfat Greek yogurt, skim milk, and shredded reduced-fat cheddar cheese. Mix until smooth.

  • 4

    Gently stir in the cooked macaroni and mixed vegetables until evenly distributed.

  • 5

    Transfer the mixture into a lightly greased baking dish and spread out evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes until the top is lightly golden and the dish is heated through.

  • 7

    Remove from the oven and let it cool for a few minutes before serving.