Whole Grain Baked Mac & Cheese
This lighter, family-friendly version of classic baked mac & cheese features whole grain pasta and creamy Greek yogurt, perfect for weeknight dinners without feeling heavy.
Ingredients
Pasta and Sauce Base
- 8 ounces whole grain elbow macaroni
- 2 cups low-fat milk or 2% milk, for richer sauce use whole milk
- 1 cup Greek yogurt plain, full-fat or low-fat
- 2 tablespoons whole wheat flour helps thicken the sauce; all-purpose works too
- 1 tablespoon Dijon mustard brightens the cheese flavors
- 2 cups shredded sharp cheddar cheese freshly shredded melts better
- 1 cup shredded mozzarella cheese for gooey pull
- 1/2 cup grated Parmesan cheese for savory depth
- Salt and pepper to taste
Topping (Optional)
- 1/2 cup whole wheat breadcrumbs for a crunchy topping; panko works if you prefer lighter crumbs
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch or similar baking dish.
- Cook the whole-grain elbow macaroni according to package directions until al dente. Drain and set aside.
Making the Cheese Sauce
- In a medium saucepan over medium heat, whisk together the milk, Greek yogurt, whole wheat flour, and Dijon mustard until smooth and starting to thicken, about 2–4 minutes.
- Reduce heat to low. Stir in the shredded cheddar, mozzarella, and grated Parmesan a handful at a time until fully melted and the sauce is creamy. Taste and season with salt and pepper.
- Toss the cooked macaroni with the cheese sauce in the saucepan (or a large bowl) until evenly coated.
Baking
- Transfer the mac and cheese to the prepared baking dish. Sprinkle the whole wheat breadcrumbs over the top if using.
- Bake for 25–30 minutes, until the sauce is bubbly and the top is golden. Let rest for 5–10 minutes before serving so the sauce sets slightly.
Notes
For best results, don’t overcook the pasta. Serve with a crisp green salad or add veggies or proteins for a heartier meal.