healthier mac n cheese

I've been having a secret love affair with cheese for probably 10 years now. I love cheese, but sadly it's not a mutual love. Cheese doesn't love me as much as I love cheese. I've been known to have a few cheese overdoses, so I decided to make a healthier version of mac n cheese so I could moderate how much cheese I was really having!

Ingredients (for 4 servings):
1/2 lb whole wheat organic rotini
1 egg white
1/3 cup nonfat greek yogurt
1/3 cup lowfat cream cheese
1 tsp mustard
1/3 cup shredded cheese(s) of choice
1/4 cup shredded parmesan
salt & pepper
pinch of cayenne pepper
1 tbs panko
1/3 cup nonfat milk *optional for a creamier dish*  

Directions:
1. Preheat oven to 350F. Lightly butter baking dish. Cook pasta until al dente.

2. Mix egg white, greek yogurt, cream cheese, mustard, cheeses, sprinkle of salt & pepper, pinch of cayenne pepper (and milk if using). Stir until fully mixed.   

 

3. Combine pasta with the other ingredients and mix to coat, making sure each noodle is covered. Pour into prepared dish and push down to  evenly spread.
 

 

4. Top with sprinkles of leftover cheeses and the panko.
  

 

5. Bake in preheated oven for 30 minutes, until bubbly and crisp on top.
 

 

Ooey gooey mac n cheese without the chance of over cheesiness and added calories! Make a veggie for the side, and you've made yourself a well-rounded meal!

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