Macaroni and Cheese with a Crusty Crunch

• Nonstick cooking spray
• 4 ounces whole-wheat elbow macaroni
• 1/2 cup Onion-Garlic Puree (page 213)
• 1/2 teaspoon dry mustard
• Pinch of cayenne pepper
• 1 cup shredded 50% reduced-fat cheddar, such as Cabot
• 1/3 cup nonfat Greek yogurt
• Salt
• 1/4 cup whole-wheat panko breadcrumbs, such as Ians All-Natural
• 1/4 cup grated Parmigiano-Reggiano cheese

1. Preheat the oven to 425F.
2. Spray an 8 x 8-inch baking dish with cooking spray, and set it aside.
3. Bring a large pot of salted water to a boil.
4. Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.
5. While the pasta is cooking, bring the Onion-Garlic Puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often.
6. Whisk in the cheddar until it has melted.
7. Remove the pan from the heat and whisk in the yogurt.
8. In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly.
9. Season with salt to taste.
10. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top.
11. Top with the Parmigiano-Reggiano.
12. Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes.
13. Serve immediately.
14. Fat: 32g (before), 6.5g (after)
15. Calories: 670 (before), 227 (after)
16. Protein: 16g
17. Carbohydrates: 29g
18. Cholesterol: 20mg
19. Fiber: 3g
20. Sodium: 487mg

nonstick cooking spray, macaroni, oniongarlic, dry mustard, cayenne pepper, cheddar, yogurt, salt, wholewheat panko breadcrumbs, cheese

Taken from www.epicurious.com/recipes/food/views/macaroni-and-cheese-with-a-crusty-crunch-374981 (may not work)