YOUR SOLIN GENERATED RECIPE
Creamy Baked Whole Wheat Mac & Cheese with Roasted Broccoli
A delicious twist on a classic comfort dish, this Creamy Baked Whole Wheat Mac & Cheese marries al dente whole wheat pasta with a luscious cheesy sauce enriched by Greek yogurt and cottage cheese, then crowned with perfectly roasted broccoli. The dish boasts a satisfying balance of creaminess and a slight crunch from the broccoli, making it a wholesome meal ideal for breakfast, lunch, or dinner.
INGREDIENTS
1 cup cooked whole wheat macaroni (140 g)
1/2 cup low-fat milk (122 g)
1 oz reduced-fat cheddar cheese, shredded (28 g)
1/4 cup nonfat Greek yogurt (62 g)
1/2 cup nonfat cottage cheese (113 g)
1 cup broccoli florets (91 g)
1 tsp olive oil (4.5 g)
PREPARATION
Preheat your oven to 375°F.
Cook the whole wheat macaroni according to package instructions until al dente. Drain and set aside.
Meanwhile, toss the broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly crispy on the edges.
In a saucepan over medium heat, combine the low-fat milk, reduced-fat cheddar cheese, nonfat Greek yogurt, and nonfat cottage cheese. Stir continuously until the cheeses melt into a smooth, creamy sauce.
Mix the cooked macaroni into the sauce until it is evenly coated.
Transfer the macaroni and cheese mixture into a lightly greased baking dish and gently fold in the roasted broccoli.
Bake in the oven for an additional 10 minutes to allow the flavors to meld together.
Remove from the oven, let it cool slightly, and serve warm.