Skinny Mac n' Cheese

• Canned Goods

  • 1 (10.5 ounce can Campbell's healthy request condensed cheddar cheese soup

• Pasta & Grains

  • 1 (12 ounce box Elbow pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1/4 cup Panko bread crumbs

• Dairy

  • 1/2 cup Cheddar cheese, reduced fat
  • 1/2 cup Greek yogurt, plain
  • 1/2 cup Mozzarella cheese, reduced fat
  • 2 tbsp Sour cream, light

Found on the-girl-who-ate-everything.com

Ingredients

• 1 (12 ounce) box elbow pasta
• 1 (10.5 ounce) can Campbells Healthy Request 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

Directions

• Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
• Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions. Drain.
• 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.
• 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.
• 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. Calories: 156 per serving