Go Back
There's something undeniably comforting about a warm, creamy bowl of mac and cheese. It takes us back to lazy family dinners and carefree childhood days, a dish that seems to hug you from the inside out. However, in a world that often prioritizes health over indulgence, it can be tough to enjoy our favorite comfort foods without a hint of guilt. That's where my Cheesy Comfort Mac & Cheese Casserole with a Healthy Twist comes in!

Cheesy Comfort Mac & Cheese Casserole with a Healthy Twist

Experience the warmth of classic comfort food with a healthy twist! This Cheesy Comfort Mac & Cheese Casserole combines whole grain pasta and vibrant veggies with a rich cheese sauce for a deliciously creamy dish that's good for you too. It's perfect for family gatherings or cozy nights in, ensuring you can enjoy nostalgia without the guilt. Easy to prepare and customizable with your favorite ingredients, this casserole is sure to be a new staple in your kitchen!
Print Recipe Pin Recipe

Ingredients
  

2 cups whole wheat elbow pasta

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 cup zucchini, shredded

1 cup cauliflower florets, steamed and diced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

2 cups low-fat Greek yogurt

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

Salt and pepper, to taste

1/2 cup whole wheat breadcrumbs

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish.

    Prepare the whole wheat elbow pasta according to the package directions until it reaches al dente. Drain and set aside.

      In a large skillet, warm the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

        Incorporate the minced garlic and continue to cook for another minute until aromatic.

          Introduce the shredded zucchini and steamed cauliflower to the skillet. Cook for an additional 3-4 minutes until the vegetables soften.

            In a large mixing bowl, combine the drained pasta, sautéed vegetables, dried oregano, dried basil, red pepper flakes (if using), Greek yogurt, cheddar cheese, mozzarella cheese, and half of the parmesan cheese. Stir well until fully blended.

              Season the mixture with salt and pepper to your preference, then transfer it into the greased casserole dish, spreading it out evenly.

                In a small bowl, mix the remaining parmesan cheese with whole wheat breadcrumbs. Sprinkle this topping over the macaroni and cheese mixture.

                  Bake in the heated oven for 25-30 minutes or until the top is golden brown and bubbling.

                    Take it out of the oven and allow it to cool slightly before serving. Garnish with fresh parsley.

                      Prep Time: 15 min | Total Time: 50 min | Servings: 6