Try this lightened up mac n cheese for your next picnic this summer! It is full of shrimp and veggie nutrients from the broccoli and mushrooms but still totally cheesy and comforting. Everything comes together quickly for an easy 30-minute dinner you can take on-the-go.
Ingredients
- 1 pound whole wheat elbow macaroni
- 1/2 cup all-purpose flour
- 1 1/2 cups 1% Milk
- 1 cup lowfat Plain Greek Yogurt
- 1/4 cup low sodium mozzarella cheese shredded
- 1/2 pound shrimp cooked
- 1 cup panko breadcrumbs
- 1 Tablespoon nutritional yeast
- 2 1/2 cups broccoli florets steamed
- 1 cup cherry tomatoes halved
- 8 ounces mushrooms cooked
- 1/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Servings: 1.5 cup servings
Units:
Instructions
- Preheat oven to 375 degrees F.
- Cook pasta according to package directions. Set aside.
- Spray your 8x8 baking dish with the avocado oil spray to lightly coat it.
- In a medium non-stick skillet, cook mushrooms until tender. Add in smoked paprika, garlic powder and onion powder.
- Add in flour and whisk until blended. Gradually pour in milk and Greek yogurt, while whisking to combine smoothly. Reduce heat to low.
- Sprinkle in nutritional yeast and mozzarella cheese and stir to combine.
- Add in cooked shrimp, halved cherry tomatoes and steamed broccoli to mushroom sauce mixture.
- Pour mixture into baking dish and top with panko bread crumbs.
- Bake at 375 degrees F for 30 minutes until heated through and breadcrumbs become a golden brown color. Serve immediately.
Recipe Notes
