Spring Mac N Cheese

This better-for-youmac n cheeseuses Greek-style yoghurt instead of cream and adds herbs and lemon zest for a fresh take on an old fave.

The ingredient of Spring Mac N Cheese

• 2 cups barilla gluten free elbow pasta
• 1 tablespoon extra virgin olive oil
• 4 green onions sliced
• 2 garlic cloves crushed
• 1 large bunch english spinach trimmed roughly shredded
• 1 1 2 cups tamar valley greek style yoghurt
• 2 tablespoons plain flour
• 1 tablespoon finely grated lemon rind
• 1 4 cup roughly chopped fresh dill plus extra to serve
• 1 4 cup grated tasty cheese
• 1 4 cup grated parmesan

The Instruction of spring mac n cheese

• preheat oven to 190c 170c fan forced
• cook pasta in a large saucepan of boiling water following packet directions until tender drain well return to pan
• meanwhile heat oil in a large frying pan over medium high heat cook onion for 2 minutes or until just starting to soften add garlic cook for 1 minute or until fragrant add spinach cook stirring occasionally for 3 to 4 minutes or until wilted add to pasta toss to combine
• whisk yoghurt and flour in a bowl until well combined season well with salt and pepper stir in lemon rind and dill add to pasta mixture stirring well to coat spoon mixture into a 6 cup capacity ovenproof dish sprinkle with combined tasty and parmesan cheese bake for 20 to 25 minutes or until cheese is melted and golden sprinkle with extra dill serve immediately

Nutritions of Spring Mac N Cheese

calories: 334 361 calories
calories: 14 grams fat
calories: 7 2 grams saturated fat
calories: 35 6 grams carbohydrates
calories: n a
calories: n a
calories: 14 1 grams protein
calories: 26 milligrams cholesterol
calories: 218 milligrams sodium
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calories: nutritioninformation