Baked Mexican Macaroni and Cheese

Olé! Reduced-fat ingredients make indulging in mac and cheese almost guilt free.

  • Prep Time 25 min
  • Total Time 50 min
  • Servings 6

2 2/3
cups uncooked penne pasta (8 oz)
2
tablespoons butter or margarine
1/4
cup chopped onion
1
teaspoon ground mustard
1/4
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped
2
tablespoons Gold Medal™ all-purpose flour
2
cups Yoplait® Fat Free plain yogurt (from 2-lb container)
4
oz light process American cheese product loaf (from deli), cut into 1/2-inch cubes
1
cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
1/4
cup Progresso™ plain bread crumbs

  • 1 Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
  • 2 In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
  • 3 Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
  • 4 Bake uncovered about 25 minutes or until bubbly.

Expert Tips

Did you know that mozzarella cheese is lower in fat than many other cheeses? Look for low-fat or part-skim varieties of cheese when you can.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
890mg
890%;
Total Carbohydrate
64g
64%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
45%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.