-Wheat pasta -1/2 cup of low fat cheddar cheese -Tablespoon of Cottage cheese -Tablespoon of Low fat yoghurt -1 Garlic clove -1 egg -1/4 cup of almond milk -2 tablespoons of wheat flour
-Boil the pasta and cook it according to the package directions.
-Meanwhile, mix the wheat flour, cottage cheese, egg, garlic and almond milk in a small saucepan over a medium heat.
-Whisk in half of the cheddar cheese until its melted. Remove your source from the heat and then whisk in the yogurt.
In a medium bowl, mix the pasta with the cheese sauce and season to your taste( I use garlic, black pepper, white pepper, nutmeg and oregano).
-Pour the mixture into your dish and sprinkle the remaining cheddar cheese over the top.
-Bake for about 10-15 minutes.
The Just Geen way tastes just as good as normal mac & cheese, but its lower in calories, lower in saturated fat and higher in fibre as whole wheat pasta keeps you satisfied for longer and low fat Greek yogurt gives you the rich, creamy texture of butter and cream, minus the fat.
So there you have it, Mac & Cheese the Just Geen way 🙂