Heart Healthy
A beloved classic comfort food is elevated so that the whole family will enjoy it.
Print Recipe
Bacon Mushroom Mac and Cheese
A beloved classic comfort food is elevated so that the whole family will enjoy it.
-
Servings:
8
-
Serving Size :
1 cup
Ingredients
-
6 ounces corkscrew pasta -
3 teaspoons olive oil -
1/2 medium onion -
2 medium garlic cloves OR -
2 teaspoons garlic -
2 cups button mushrooms -
2 tablespoons Italian seasoning -
1/2 teaspoon pepper -
3 tablespoons water -
1 cup Greek yogurt -
1 cup mozzarella -
3 tablespoons Parmesan cheese -
3 slice turkey bacon -
3 tablespoons panko breadcrumbs
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 400˚F. -
Prepare the pasta using the package directions, omitting the salt. Set aside. Reserve 1/4 cup pasta water. -
In a medium skillet, heat 2 teaspoons oil over medium-low heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion is soft but not brown, stirring frequently. Cook the mushrooms, 1 tablespoon Italian seasoning, and the pepper for 2 minutes, stirring occasionally. Pour in the water. Cook for 2 minutes. -
In a large bowl, stir together the yogurt and both cheeses. Add the yogurt mixture, turkey bacon, pasta, and reserved pasta water to the mushroom mixture in the skillet, stirring to combine. Remove from the heat. Transfer to an 8-inch square or 13 x 9 x 2-inch baking dish. -
In a small bowl, stir together the panko and the remaining 1 tablespoon Italian seasoning and 1 teaspoon oil. Sprinkle over the pasta mixture. Bake for 10 minutes, or until the panko is golden brown.
Nutrition Facts
Bacon Mushroom Mac and Cheese
Calories
Protein
FiberNutrition Facts
| Calories | 180 | |
|---|---|---|
| Total Fat | 6.0 g | |
| Saturated Fat | 2.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 14 mg | |
| Sodium | 201 mg | |
| Total Carbohydrate | 22 g | |
| Dietary Fiber | 21 g | |
| Sugars | 3 g | |
| Protein | 11 g | |
Dietary Exchanges
1 1/2 starch, 1 lean meat
-
Servings:
8
-
Serving Size :
1 cup
Ingredients
-
6 ounces corkscrew pasta -
3 teaspoons olive oil -
1/2 medium onion -
2 medium garlic cloves OR -
2 teaspoons garlic -
2 cups button mushrooms -
2 tablespoons Italian seasoning -
1/2 teaspoon pepper -
3 tablespoons water -
1 cup Greek yogurt -
1 cup mozzarella -
3 tablespoons Parmesan cheese -
3 slice turkey bacon -
3 tablespoons panko breadcrumbs
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 400˚F. -
Prepare the pasta using the package directions, omitting the salt. Set aside. Reserve 1/4 cup pasta water. -
In a medium skillet, heat 2 teaspoons oil over medium-low heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion is soft but not brown, stirring frequently. Cook the mushrooms, 1 tablespoon Italian seasoning, and the pepper for 2 minutes, stirring occasionally. Pour in the water. Cook for 2 minutes. -
In a large bowl, stir together the yogurt and both cheeses. Add the yogurt mixture, turkey bacon, pasta, and reserved pasta water to the mushroom mixture in the skillet, stirring to combine. Remove from the heat. Transfer to an 8-inch square or 13 x 9 x 2-inch baking dish. -
In a small bowl, stir together the panko and the remaining 1 tablespoon Italian seasoning and 1 teaspoon oil. Sprinkle over the pasta mixture. Bake for 10 minutes, or until the panko is golden brown.