Macaroni and Cheese with FAGE Greek Yoghurt
Try this macaroni and cheese with FAGE Greek yoghurt. The yoghurt makes it extra creamy. You can serve this recipe for a casual dinner.
Reviewed by Editorial Team of Kiwilimón
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1 comentarios
Ingredients
6
Servings
- 8 ounces elbow pasta
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- 1 cup red bell pepper, finely chopped
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- 1 cup FAGE® Total 0% greek style yogurt
- 1/4 teaspoons nutmeg powder
- 1/2 teaspoons Tabasco sauce
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- 1/4 teaspoons black pepper
- 1/4 cups feta cheese, shredded
- 1/2 cups breadcrumbs, panko
Preparation
1h
0 mins
Low
- Boil a pot of salted water. Add the macaroni and cook for 4 minutes.
- Drain and rinse with cold water to stop the cooking.
- Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 3 minutes. Add the red bell pepper and salt, and continue cooking until softened. Remove from heat and set aside.
- Preheat the oven to 350ºF. Grease a baking dish with butter. Melt the butter in a medium saucepan. Add the flour, stir, and cook for 2 minutes.
- Gradually whisk in the warm milk and 1/2 cup of FAGE® Total 0% Greek Yoghurt, whisking constantly to keep it smooth.
- Add the nutmeg.
- Bring to a simmer and remove from heat.
- Add 1 1/4 cups of cheddar cheese.
- Whisk until smooth.
- Add 1/2 cup of FAGE® Total 0% Greek Yoghurt and the Tabasco.
- Combine the macaroni, the onion mixture, and the cheese sauce in the previously greased dish.
- Bake for 30 minutes.
- Combine the remaining cheddar cheese, feta cheese, and breadcrumbs. Remove the casserole from the oven and top with the breadcrumb and cheese mixture. Return to the oven for 15 minutes or until golden. Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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