Makes: 10 servings
- 1lb whole wheat elbow pasta (prepare according to directions)
- 2-4 tbs unsalted butter
- 3oz low fat cream cheese
- 2-2 1/2c unsweetened almond milk
- 1 egg
- 2-2 1/2cups sharp cheddar cheese
- 1/8-1/4c panko crumbs
- sea salt & black pepper to taste
Preheat oven 375F. Spray baking dish with non-stick cooking spray.
In a bowl, mix almond milk, egg, salt & pepper. Whisk almond milk custard & set aside. Prepare pasta according to directions. Strain & return pasta to pot. Add butter and low fat cream cheese. Mix well until pasta is well coated. Add 1/2c cheese and almond milk custard. Mix well.
Pour half of macaroni mixture to baking dish. Sprinkle with 1/2c of cheese. Pour remaining macaroni and top with remaining cheese. Sprinkle top with panko crumbs. Bake uncovered for 20-30 minutes or until cheese is golden brown & melted.
Calories: 241 | Fat: 10g | Fiber: 3g | Carbs: 23g | Protein: 12g | Sugar: 1g | Sodium: 196mg
Eric and Maleka Beal are health coaches and co-founders of BetterChoices, a health & wellness company and social community focused on educating, advocating, and promoting better health and wellness through lifestyle, nutrition, and fitness education.