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Healthy, Clean Eating Recipes
This
recipe gem was featured in Fitness Magazine (Sept. 2010, pg 148) and
was created by Rocco DiSpirito. 4 servings isn't enough for my family, so I
doubled the recipe, though still used the 8x8 and it was absolutely incredible!
Super Yummy! Full batch of thumbs-up from my house! :-) The original recipe (not
doubled) is below.
*Note... make the onion-garlic puree first
-
Rocco's Light
-
Mac-n-Cheese
makes 4 servings -
Ingredients:
Nonstick cooking spray (I used olive oil)
Salt (I used sea-salt)
4 ounces whole wheat macaroni (I used GF Quinoa pasta)
1/2 cup onion-garlic puree (see below)
1/2 tsp dry mustard
Pinch of cayenne pepper
1 cup shredded cheddar
1/3 cup greek yogurt
1/4 cup whole-wheat panko bread crumbs (use GF panko if you like)
1/4 cup grated fresh Parmesan -
Directions:
1. Preheat oven to 425. Mist
an 8x8 baking dish with oil. Set it aside.
2. Bring a large pot of salted water to boil. Add macaroni & cook per package
directions. Drain.
3. Meanwhile, bring onion-garlic puree, mustard and cayenne to a simmer in a
small saucepan over medium heat, stirring often. Whisk in cheddar until melted.
Remove from heat and whisk in yogurt.
4. In a medium bowl, toss the macaroni with the cheese sauce. Season with salt
to taste. Pour the mixture into the prepared baking dish and sprinkle panko over
the top. Top with Parmesan.
5. Bake until Parmesan is melted and macaroni is hot throughout, about 10
minutes.
ONION-GARLIC PUREE
Combine 1 large Vidalia onion, 9 cloves garlic (roughly chopped) and
half a cup of water in a microwave safe bowl. Season with salt (seasalt) and
black pepper to taste. Cover the bowl tightly with plastic wrap and microwave on
high 10 minutes.
Pour the mixture into a blender; blend until smooth.
Can be stored in the fridge (covered) for up to 72 hours.
Nutrition Info: Serving size about 2/3 cup.
237 calories, 17g protein, 31 g carbohydrate, 7 g fat (4 g saturated), 3 g
fiber.
