Nutritious Baked Mac and Cheese
This gastric sleeve-friendly baked mac and cheese is rich in flavor while being mindful of post-surgery dietary needs. Featuring protein-rich ingredients, such as Greek yogurt and low-fat cheese, this comforting dish ensures that you indulge without overdoing it. Lightened but still satisfying, every bite is creamy, cheesy, and packed with nutrients, making it a perfect addition to your recovery menu.
ingredients
- 8 oz whole wheat elbow macaroni
- 1 cup low-fat cottage cheese
- 1 cup Greek yogurt
- 1 cup reduced-fat shredded cheddar cheese
- 1 cup unsweetened almond milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- Salt and pepper to taste
- 1/2 cup whole wheat breadcrumbs (optional)
- Cooking spray
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a baking dish with cooking spray.
- 2.
Cook the whole wheat macaroni according to package directions until al dente, then drain and set aside.
- 3.
In a large bowl, combine cottage cheese, Greek yogurt, almond milk, garlic powder, onion powder, mustard powder, salt, and pepper. Mix until smooth.
- 4.
Stir in the reduced-fat shredded cheddar and half of the Parmesan cheese, blending well.
- 5.
Fold the cooked macaroni into the cheese mixture until thoroughly combined.
- 6.
Transfer the mac and cheese to the prepared baking dish and sprinkle the remaining Parmesan cheese on top. If desired, add breadcrumbs for a crunchy topping.
- 7.
Bake for 25-30 minutes, or until bubbly and golden on top.
- 8.
Allow to cool slightly before serving; enjoy your nutritious twist on a classic favorite!
