Italian Mac and Cheese
Ingredients
The pasta
-
12
ounces
whole wheat pasta noodles
The vegetables
-
1
large
yellow onion, diced
-
1
green
bell pepper, diced
-
1
red
bell pepper, diced
-
1
can
diced tomatoes (14 ounces), drained
The sauce
-
3
tablespoons
unsalted butter
-
3
teaspoons
minced garlic
-
¼
cup
all-purpose flour
-
2 ½
cups
non-fat milk
-
¼
cup
half and half
-
1
teaspoon
crushed red pepper flakes
-
¾
teaspoon
kosher salt
-
1
teaspoon
dried oregano
-
½
cup
plain Greek yogurt
-
½
cup
freshly grated mozzarella cheese
-
½
cup
freshly grated fontina cheese
-
⅓
cup
freshly grated parmesan cheese
The protein
-
3
ounces
turkey pepperoni slices
The toppings
-
¼
cup
pitted black olives, chopped
The oil and seasoning
-
1
tablespoon
extra virgin olive oil
Instructions
- Cook the pasta until almost al dente, then drain and set aside.
- Preheat the oven to 350°F and butter a 9x13-inch baking dish.
- Sauté the onion and bell peppers in olive oil until crisp-tender, then add the drained tomatoes.
- Add butter, garlic, and flour to the skillet and cook until golden brown.
- Gradually stir in milk and half-and-half, cooking until the sauce thickens.
- Remove from heat and mix in red pepper flakes, salt, oregano, Greek yogurt, mozzarella, and fontina.
- Combine the sauce with the drained pasta and stir in two-thirds of the chopped pepperoni.
- Transfer the mixture to the baking dish, topping with olives, remaining pepperoni, and parmesan.
- Bake for about 20 minutes until hot and bubbly.
Nutrition Facts (estimated)
Servings
8
Calories
385
Total fat
15g
Total carbohydrates
41g
Total protein
20g
Sodium
404mg
Cholesterol
48mg
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