Low Calorie Protein Mac Cheese (Print Version)

Creamy, wholesome mac & cheese featuring Greek yogurt, chicken breast, and whole wheat pasta for a protein-rich, guilt-free comfort meal.

# Ingredients:

01 - 1 cup whole wheat pasta
02 - 1/2 cup non-fat Greek yogurt
03 - 1/4 cup low-fat shredded cheddar cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 cup unsweetened almond milk
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1/2 teaspoon mustard powder
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/4 cup cooked chicken breast, shredded
12 - 1 tablespoon cornstarch

# Steps to Follow:

01 - Bring a medium pot of water to a boil over high heat. Add the whole wheat pasta and cook according to the package instructions, approximately 8-10 minutes.
02 - In a non-stick skillet over medium heat, add the cornstarch and let it warm up for 1-2 minutes, stirring occasionally to prevent burning.
03 - Slowly pour in the unsweetened almond milk while stirring the cornstarch continuously to avoid lumps. Stir for 3-4 minutes until the mixture thickens into a creamy sauce.
04 - Reduce the heat to low and stir in the non-fat Greek yogurt until fully combined and smooth.
05 - Add low-fat shredded cheddar cheese and grated Parmesan cheese to the sauce, stirring until melted and the sauce is creamy.
06 - Season the sauce with garlic powder, onion powder, mustard powder, salt, and black pepper. Stir well to mix thoroughly.
07 - Once the pasta is cooked, drain it in a colander and return it to the pot. Add the shredded cooked chicken breast and mix to combine.
08 - Pour the cheese sauce over the pasta and chicken mixture. Stir until everything is evenly coated.
09 - Heat the mac and cheese through for 1-2 minutes, stirring occasionally. Serve immediately and enjoy.

# Additional Notes:

01 - Stir the cornstarch continuously when adding almond milk to avoid lumps.
02 - For a creamier texture, increase the amount of Greek yogurt slightly.
03 - Adjust the seasoning to taste, especially garlic and onion powder.
04 - Use pre-cooked chicken breast or leftovers for quicker prep.
05 - For a thicker sauce, add more cornstarch or reduce almond milk.

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