Ingredients

The following ingredients have 12 Servings
  • 1 pound whole-wheat pasta (such as macaroni, rotini, or penne)
  • 2 cups skim milk
  • 1 teaspoon kosher salt
  • 2 cups cheddar cheese (low-fat, shredded)
  • 1/4 cup Greek yogurt (plain)
  • 1 cup whole-wheat panko breadcrumbs
  • 2 tablespoons olive oil
  • 1/4 cup parmesan cheese (low-fat, shredded)
  • 2 tablespoons parsley (fresh, chopped)

Instruction

  • Preheat oven to 400 degrees. Lightly spray a 9x13 inch casserole dish with nonstick spray.
  • Cook pasta according to package instructions. Drain and cool.
  • In a medium saucepot, bring milk and salt to a boil, stirring often. Reduce heat to medium. Whisk in cheddar cheese until melted. Once melted, whisk in yogurt until smooth. If the mixture is too thin, combine 1 tablespoon of cornstarch with 2 tablespoons cold water and whisk into hot sauce until thick. Once desired consistency is reached, add cooked pasta and toss until combined. Pour into prepared baking dish.
  • In a small bowl, combine panko, oil, and Parmesan. Mix well and sprinkle on top of pasta. Bake for 15 to 20 minutes until it's light brown on top. Allow to rest before serving, sprinkle with parsley.