Protein Packed Mac n’ Cheese
Yield: 8, ½ cup servings Ingredients- 2 cups Banza elbow pasta
- ¼ cup milk
- 2 cup sharp cheddar cheese, grated
- ½ cup plain Greek yogurt
- ½ tsp garlic powder
- ¼ tsp paprika
- Pinch of red pepper flakes (optional)
- 1 cup broccoli florets, steamed
- Salt & pepper
- Cook the macaroni until al dente in salted water. Drain the pasta and set aside.
- In a small sauce pot (or same pot used for macaroni) add milk, cheese, garlic powder, paprika, and red pepper flakes and cook on low until cheese is melted. Whisk continuously.
- Once the cheese is melted, add Greek yogurt and continue to whisk until smooth and creamy.
- Stir in cooked noodles and steamed broccoli into the pot and season with salt and pepper to taste.
- 190 calories
- 18 g carbohydrates
- 9 g fat
- 14 g protein