Macaroni Bake Low Cal
Indulge in comfort food without the guilt with this Macaroni Bake Low Cal, a healthier twist on the classic cheesy casserole. This recipe combines wholesome whole wheat elbow macaroni with a velvety low-fat cheese sauce made from shredded cheddar, unsweetened almond milk, and creamy Greek yogurt. Seasoned with garlic, onion powder, and a hint of paprika, every bite is packed with flavor. Topped with a golden layer of breadcrumbs (optional) and baked to perfection, this dish is low in calories yet rich in satisfaction. Ready in just 35 minutes and perfect for meal prep, it’s an ideal choice for those seeking a nutritious, family-friendly comfort meal. Serve warm for a guilt-free indulgence brimming with cheesy delight!
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Recipe Information
Ingredients
- 200 grams Whole wheat elbow macaroni
- 100 grams Low-fat shredded cheddar cheese
- 240 ml Unsweetened almond milk
- 120 grams Low-fat Greek yogurt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 50 grams Breadcrumbs (whole wheat, optional for topping)
- as needed Olive oil spray
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a baking dish with olive oil spray.
Bring a large pot of salted water to a boil. Add the whole wheat macaroni and cook according to the package instructions until al dente. Drain the macaroni and set aside.
In a small saucepan over medium heat, combine the almond milk, garlic powder, onion powder, paprika, salt, and black pepper. Heat the mixture until warm but not boiling.
Remove the saucepan from heat and whisk in the low-fat Greek yogurt until smooth. Stir in 80 grams of the shredded cheddar cheese until melted and thoroughly combined.
Transfer the cooked macaroni into the prepared baking dish. Pour the cheese sauce over the macaroni and mix until evenly coated.
Sprinkle the remaining 20 grams of cheddar cheese over the top. If desired, evenly distribute the whole wheat breadcrumbs for extra crunch.
Lightly spray the top with olive oil spray and bake in the preheated oven for 15-20 minutes or until the top is golden and bubbly.
Remove from the oven, let the bake sit for 5 minutes, then serve warm. Enjoy!
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2578 mg | 112% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 19.4 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1343 mg | 103% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1020 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
