Mac and Cheese

Whole wheat pasta and reduced fat cheese lets you comfort yourself and family with more nutrients and fewer calories.


  • 1 (12 ounce) box whole wheat elbow pasta
  • 1 (10.5 ounce) can reduced-fat condensed cheddar cheese soup
  • ½ cup plain Greek yogurt
  • 2 tablespoons light sour cream
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded reduced-fat mozzarella cheese
  • ½ cup shredded reduced-fat cheddar cheese
  • ¼ cup panko bread crumbs


  1. Preheat oven to 350°F and spray a 9 x 13 baking dish with cooking spray.
    Bring a large pot of salted water to a boil over high heat. Cook the pasta until slightly firm but not soft according to the package directions. Drain.
  2. Meanwhile, in a large bowl, combine the cheddar cheese soup, yogurt, sour cream, salt, and pepper and stir to mix well. Fold in the mozzarella and ¼ cup of the cheddar.
  3. Add the drained pasta to the cheese mixture and stir until the pasta is evenly coated. Transfer the pasta to the prepared baking dish. Top with the remaining ¼ cup cheddar and the panko crumbs.
  4. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake until the cheese is melted and bubby, about 5 minutes longer. Serve warm.


Serving size: ⅔ cup. 156 calories; 30 g carbohydrates; 19 g protein; 9 g fat