Mac & Cheese with Sun-Dried Tomatoes
Mac & Cheese is kid friendly and provides a generous amount of protein and fiber. The sun-dried tomatoes and yogurt packs a hefty boost to the immune system and makes this a super foods’ recipe.
Yields: 6 | Serving size: 1 cup | Calories: 474 | Previous Points: 9 | Points Plus: 12 | Total Fat: 7 g | Saturated Fats: 2g | Trans Fats: 0 g | Cholesterol: 46 mg | Sodium: 363 mg | Carbohydrates: 74 g | Dietary fiber: 9 g | Sugars: 8 g | Protein: 26 g
Ingredients
- Mac & Cheese is not only kid friendly with this recipe but it also provides a generous amount of protein and fiber. The yogurt packs a hefty boost to the immune system.
- 2 ½ cups dried whole wheat macaroni shells
- 12 ounces block cheddar cheese, cut into 1” cubes
- 1 1/2 cups milk
- 3 teaspoons Dijon mustard
- 1 large egg, slightly whipped
- 1 egg white, slightly whipped
- 10 sun-dried tomato slices packed in olive oil, diced
- 1/2 cup Greek yogurt, fat free, plain
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Salt to taste
- ¼ cup minced almonds (with skin) for garnish (optional)
Directions
Preheat oven to 375 degrees.
Cook macaroni to al dente, according to package instructions. Drain, be careful not to overcook. Return to cooking pot, cover while preparing sauce.
Prepare cheese sauce by adding cheddar and milk to a saucepan, cook on low until cheese is melted and creamy.
In a medium mixing bowl, whisk together mustard, egg, diced sun-dried tomatoes, yogurt, black pepper, cayenne pepper and salt to taste. While shells are still hot, pour mixture over and stir.
Next, pour warm, melted cheese and milk mixture over shells and stir to combine. Add Mac & Cheese to a casserole dish. If desired, sprinkle shells with a little additional shredded cheddar cheese. Top with minced almonds. Bake 20-25 minutes or until Mac & Cheese is slightly brown around the edges, cheese is melted and almonds are golden.
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This was excellent! I made the sauce over too high of heat, so I ended up with a very liquid sauce with a big blob of curdled cheese! But, the Minnesotan in me had no problem cutting the big blob into little blobs of cheese curds, and every things baked up just fine. I added extra mustard for extra kick. The husband loved it and told me it was one of his favorites!
When we hear husbands also love one of our healthy recipes, it makes us very
!! Thanks and so happy you enjoy.
this was AMAZING
my daughter loves it, and she asked for seconds. Great recipe I will be adding this to my bi-weekly dinner plans!