-
8 oz Wellth Foods High-Protein Yellow Pea Pasta
-
1 tbsp olive oil
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
2 tbsp whole wheat flour
-
2 cups low-fat milk
-
1 cup reduced-fat sharp cheddar cheese, grated
-
½ cup Greek yogurt (plain, non-fat)
-
½ cup grated parmesan cheese
-
1 tsp Dijon mustard
-
½ tsp paprika
-
Salt & pepper to taste
Topping:
-
½ cup whole grain breadcrumbs
-
1 tbsp olive oil
-
1 tbsp grated parmesan cheese
Preheat your oven to 375°F (190°C).
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes. Drain and set aside.
Cook the Cheese Sauce: In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes. Sprinkle the whole wheat flour over the onions and garlic, stirring constantly for about 2 minutes to form a roux. Gradually whisk in the low-fat milk, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Reduce the heat to low and stir in the grated cheddar cheese, Greek yogurt, and grated parmesan cheese until melted and smooth. Add the Dijon mustard, paprika, salt, and pepper, stirring to combine. Add the sauce to the pasta.
Prepare the Topping: In a small bowl, combine the whole grain breadcrumbs, olive oil, and grated parmesan cheese. Mix until the breadcrumbs are evenly coated.
Bake the Mac and Cheese: Transfer the mac and cheese mixture to a lightly greased baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the sauce is bubbling.
Serve: Let cool for a few minutes, then serve and enjoy.
