Stovetop Greek Yogurt Macaroni and Cheese

• Vegetarian

• Pasta & Grains

  • 8 dry oz Elbow macaroni

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tbsp Flour
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Cheddar cheese
  • 1 cup Greek yogurt
  • 1 1/2 cup Milk
  • 3/4 cup Monterrey jack cheese

Found on adashofsoul.com

Ingredients

• 1 c. rolled oats
• 1 c. greek yogurt
• 3 T. chia seeds
• 1½ c. milk (use more milk if you want a thinner consistency)
• 2 t. raw honey (optional)
• 1 6 oz. container fresh raspberries
• ½ c. shredded coconut, toasted
• 4 c. fresh baby spinach, chopped
• ⅓ c. roasted butternut squash (I just dice mine in small pieces and roast in a 400 degree oven with a little coconut oil and salt for about 30 minutes)
• ⅓ c. cooked quinoa
• ½ apple (I used a jazz apple, use whatever your favorite is!), diced
• 1 T. dried cranberries
• 1-2 T. slivered almonds, toasted (a few minutes in a 400 degree oven will do)
• 1 T. crumbled blue cheese (optional, but delicious!)
• ¼ c. pure maple syrup
• ¼ c. balsamic vinegar
• 1 T. dijon mustard
• ½ c. olive oil
• ¼ t. liquid smoke
• salt and pepper to taste
• 8 dry oz. elbow macaroni (you can use whole grain or gluten-free if youd like)
• 2 T. olive oil
• 2 T. flour
• 1½ c. milk
• 1 t. salt
• ¼ t. black pepper
• 1 c. greek yogurt (I used whole milk Chobani but any type should work as long as its plain)
• ¾ c. shredded monterrey jack cheese
• 1 c. shredded cheddar cheese
• 3 large tomatoes, thickly sliced
• ⅔ c. greek yogurt
• 1 T. chopped chives
• 2 T. extra virgin olive oil
• 2 t. lemon juice
• ¼ t. salt
• ¼ t. pepper
• 4 baby bananas (or you can use 1-2 regular bananas), cut in half lengthwise
• ½ T. maple syrup
• dash of cinnamon
• optional toppings: peanut butter, toasted walnuts, nutella, honey
• 4 frozen bananas, sliced
• ½ t. vanilla extract
• 1 pint fresh raspberries, mashed with a fork
• 1 T. peanut butter
• 2 T. granola (optional, but provides a nice crunch)

Directions

• The night before you want to enjoy your oatmeal, stir together the oats, yogurt, chia seeds, milk, and honey. Cover and let sit in the refrigerator overnight.
• In the morning, mash about ¾ of the raspberries in a small bowl with the back of a fork.
• Layer the oat mixture, smashed berries, and shredded coconut into desired serving container. Top with remaining whole berries. Enjoy!
• Toss together ingredients for salad.
• Combine ingredients for dressing in a food processor or blender until it forms a smooth dressing.
• Drizzle dressing over salad and enjoy!
• Cook the pasta according to package directions. Drain and set aside.
• In a large saucepan, heat the olive oil over medium heat until it shimmers.
• Add in the flour and stir briskly with a whisk to form a roux. Let the roux cook for about 30 seconds to a minute while constantly stirring. Youre looking for the roux to brown ever so slightly but you dont want it to burn!
• Slowly pour in the milk, stirring constantly with the whisk.
• When the sauce is completely smooth, add in the salt, pepper, and cheeses.
• Stir until the cheese is melted and the mixture is very smooth.
• Remove from heat and let the cheese cool slightly before adding in the greek yogurt and whisking together until very smooth.
• Add elbow macaroni and stir with a spatula until all the pasta is coated in sauce.
• Return the pot to very low heat until the macaroni and cheese is warmed through. Taste and add additional salt or pepper as needed. Enjoy!
• In a food processor or blender, blend together the greek yogurt, chives, olive oil, lemon juice, salt and pepper until the ingredients are well combined.
• Arrange the tomatoes on a platter and top with dollops of the greek yogurt dressing.
• Sprinkle with sea salt and black pepper to taste (I used about ¼ t. more salt and just a couple dashes of black pepper). Garnish with additional chopped chives if desired.
• Preheat your broiler to high (or 500 degrees).
• Lightly grease a cookie sheet (I used a tiny bit of coconut oil) and place the bananas on the sheet, cut side facing up.
• Use a pastry brush to brush a little maple syrup on the top of each banana piece.
• Sprinkle the bananas with a dash of cinnamon.
• Broil in preheated oven, checking often, until the tops are caramelized. This took about 4 minutes under my broiler, but check often so they dont burn!
• Remove from the oven and top with peanut butter, walnuts, and any other ingredients you like!
• Mix the bananas and vanilla extract in a food processor or high speed blender until the mixture is smooth and fluffy (will take a couple minutes at least).
• Fold the mashed raspberries into the banana mixture to make a swirl.
• Divide banana mixture into two bowls.
• Top with granola, drizzle with peanut butter, and enjoy!