Prep time 30 mins

Cook time 10 mins or until brown on top

Total time 40 mins

 Serves: 6


 ½ lb. dry elbow macaroni (brown rice or whole wheat works great)

1 T. olive oil

1 T. All-Purpose Flour

½ c. Milk - Reduced fat, 2% (I substituted vegetable broth)

1 t. Salt

¼ t. Pepper

¾ c. Shredded Monterrey Jack Cheese

1 c. Plain Greek Yogurt

1 c. Shredded Cheddar Cheese ( I used a white extra sharp cheese)

2 T. panko breadcrumbs (optional)


Cook the pasta according to package directions. Drain and set aside.

Preheat oven to 400 degrees.

In a medium saucepan, heat the olive oil over medium heat until it shimmers.

Add in the flour and stir briskly with a whisk to form a roux. Let the roux cook for about 1 minute while constantly stirring.

Slowly pour in the milk, stirring constantly with the whisk.

When the sauce is completely smooth, add in the salt, pepper, and monterrey jack cheese.

Stir until the cheese is melted and the mixture is very smooth.

Remove from heat and let the cheese cool slightly before adding in the greek yogurt and whisking together until very smooth.

With the pan still off the heat, add the cooked pasta and ½ c. of the cheddar cheese to the sauce. Stir with a spatula until all the pasta is coated in sauce and shredded cheese.

Pour mixture into a greased baking dish.

Top with remaining shredded cheddar and panko breadcrumbs.

Bake in preheated oven just until the cheese on top is completely melted, about 10 minutes.

Serve and enjoy!

Nutrition Information

Calories: 318 Fat: 14 Saturated fat: 7 Cholesterol: 37

Traditional Mac and cheese

Calories: 631 Fat: 38 Saturated fat 23 grams Cholesterol: 153