Ingredients
- 1 Large Vidalia onion, roughly chopped
- 9 garlic cloves, roughly chopped
- 1/2 cup water
- Salt and freshly ground black pepper
- Nonstick cooking spray
- 200g whole-wheat elbow macaroni
- 1/2 cup Onion-Garlic Puree, recipe follows
- 1/2 teaspoon dry mustard
- Pinch of cayenne pepper
- 1 cup shredded 50% reduced-fat cheddar, such as Cabot
- 1/3 cup nonfat Greek yogurt
- 6 rashers short-cut bacon
- Salt
- 1/4 cup whole-wheat panko breadcrumbs
- 1/4 cup grated Parmigiano-Reggiano cheese
Method
- Combine the onion, garlic, and water in a microwave safe bowl. Season with salt and pepper to taste.
- Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.
- Pour the mixture into a blender and blend until it is completely smooth. Season with salt and pepper to taste, if desired.
- Preheat the oven to 210 degrees C. Spray an 8×8-inch baking dish with cooking spray, and set it aside.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions, 7 to 9 minutes; drain.
- While the pasta is cooking, bring the Onion-Garlic Puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheddar until it has melted. Remove the pan from the heat and whisk in the yogurt.
- In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Add bacon. Season with salt to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the Parmigiano-Reggiano.
- Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.
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