Being healthy is important, but it’s not easy. It can be even harder when the realization sets in that some of your favorite foods don’t make the “healthy” list. But being healthy doesn’t mean you have to make sacrifice after sacrifice. Sometimes all you need to do is find a healthy alternative to one of your favorite foods. Like frozen banana ice cream in place of your favorite Ben and Jerry’s, or like the healthy, protein-rich Greek Yogurt Macaroni and Cheese recipe found below instead of your typical homemade, fat-laden macaroni and cheese recipe.

I think this recipe is delicious, and it can be made with whatever type of cheese you prefer (cheddar, mozzarella, pepperjack, marble). I will admit that the Greek yogurt does give it a different taste, but I promise it’s not unpleasant. It’s just different. My brother, a VERY picky eater, will even eat this recipe (well, depending on his mood).

First, cook 2 cups of macaroni as directed (which is typically around 8 minutes). When it’s done, drain the noodles and save about ½ cup of the water. Return the noodles to the pan and pour in about ¼ cup of the saved water.

Sprinkle in 2 cups of shredded cheese (your choice of cheddar, mozzarella, pepperjack, Colby, etc.), stirring until the cheese is melted. Your will probably get a gooey mess that looks kind of like spider webs, but don’t panic! Just keep stirring.

When it looks like all of the cheese has melted, stir in ½ cup non-fat, plain Greek yogurt. Stir until the yogurt is incorporated. Add the remaining water (this will help get rid of the spider web mess) and desired spices (salt, pepper, garlic, onion powder, etc.) and stir until you have a creamy pot of healthy macaroni and cheese. Serve with your favorite side and enjoy!

If you are not a fan of Greek yogurt, you could try using Sour Cream instead, but that would definitely take away the healthy part of this dish. But if you aren’t worried about having a healthy dish, you could also sprinkle crushed up Ritz or Keebler crackers on top and bake it in the over for a few minutes. I have never tried either of these, so if you try them, let me know how they turn out!

Greek Yogurt Macaroni and Cheese

Ingredients

2 cups uncooked macaroni
2 cups shredded cheese (your choice, but I usually do half mozzarella and half cheddar)
½ cup non-fat, plain Greek yogurt
Salt and pepper
Desired spices

Directions

Cook the 2 cups of macaroni as directed (typically around 8 minutes). When it’s done, drain the noodles and save about ½ cup of the water. Return the noodles to the pan and pour in about ¼ cup of the saved water. Sprinkle in the 2 cups of shredded cheese, stirring until the cheese is melted. (Your will probably get a gooey mess that looks kind of like spider webs, but don’t panic! Just keep stirring.) When it looks like all of the cheese has melted, add the Greek yogurt and stir until the yogurt is incorporated. Add the remaining water (this will help get rid of the spider web mess) and desired spices (salt, pepper, garlic, onion powder, etc.) and stir until you have a creamy pot of healthy macaroni and cheese. Serve and enjoy!

Molly
Head Blogger at A Bibliophile’s View: Fitness, Food, and Faith