(Healthy) Kid Favorite Mac N Cheese

Once a week, when I make the weekly menu, I ask the family if there is anything special they would like me to cook.  This week our oldest daughter told me she wanted macaroni and cheese and broccoli.  After a brief pause, she added, "Separate".  So against all northern-style cooking methods, she didn't want anything in one dish that was cooked at 350 degrees for one hour.  (That's my girl!)

(Healthy) Kid Favorite Mac N Cheese doesn't use butter and cream to make a rue like most homemade macaroni and cheese recipes.  Instead, it uses a puree of steamed garlic and onion, mixed with shredded cheddar cheese and plain Greek yogurt.  The puree gives the macaroni subtle flavor and essence without chunks of onion or pieces of garlic.  The plain Greek yogurt provides a smooth undertone in addition to a boost of protein and calcium. 

The (Healthy) Kid Favorite Mac N Cheese was a hit and so was the roasted broccoli.  In fact, just before our oldest daughter went to bed, she asked for a snack.  I told her she could have more broccoli.  She joyfully bounded over to the cupboard, grabbed a plate and scooped up the rest of the roasted broccoli.  Within 2 seconds it was off her plate and in her belly.  Smiling, she said, "That was good."  

(Healthy) Kid Favorite Mac N Cheese

Serves 6

8 ounces elbow macaroni
1 large yellow onion, peeled and halved

9 cloves garlic, roughly chopped

1 cup water, divided
1/2 teaspoon dry mustard
Pinch cayenne pepper
1 1/2 cup shredded cheddar cheese
4 ounces cup nonfat plain Greek yogurt
1/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan

Preheat oven to 425 degrees. 

In a microwave safe dish, add the onion, garlic cloves and 1/2 cup water.  Season with salt and pepper.  Cover the bowl tightly with plastic wrap and microwave on high for 10 minutes.

Pour the mixture into a blender; blend until smooth adding additional water to make a smooth puree.

Coat a 9x13-inch baking dish with cooking spray; set aside.  Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.

Meanwhile, bring onion-garlic puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. Remove from heat and whisk in yogurt.

In a medium bowl, toss the macaroni with the cheese sauce. Season with salt to taste. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.

Bake until Parmesan is melted and macaroni is hot throughout, about 10 minutes.