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Bacon Mushroom Mac and Cheese

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Bacon Mushroom Mac and Cheese

Nutrition Facts

Bacon Mushroom Mac and Cheese
CaloriesCalories
180 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
21g Per Serving
Cost Per ServingCost Per Serving
$1.45
×
Calories 180
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 14 mg
Sodium 201 mg
Total Carbohydrate 22 g
Dietary Fiber 21 g
Sugars 3 g
Protein 11 g

Dietary Exchanges
1 1/2 starch, 1 lean meat

Ingredients

Servings   8   Serving Size   1 cup

  • 6 ounces dried whole-wheat corkscrew pasta
  • 2 teaspoons olive oil and 1 teaspoon olive oil (extra virgin preferred), divided use
  • 1/2 medium onion, diced
  • 2 medium garlic cloves, minced OR
  • 2 teaspoons bottled minced garlic
  • 2 cups button mushrooms, sliced
  • 1 tablespoon dried Italian seasoning, crumbled, and 1 tablespoon dried Italian seasoning, crumbled, divided use
  • 1/2 teaspoon pepper
  • 3 tablespoons water
  • 1 cup fat-free plain Greek yogurt
  • 1 cup shredded low-fat mozzarella cheese
  • 3 tablespoons shredded or grated Parmesan cheese
  • 3 slices uncured, nitrate-free turkey bacon, cooked and diced
  • 3 tablespoons whole-wheat panko (Japanese-style bread crumbs)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400˚F.
  2. Prepare the pasta using the package directions, omitting the salt. Set aside. Reserve 1/4 cup pasta water.
  3. In a medium skillet, heat 2 teaspoons oil over medium-low heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion is soft but not brown, stirring frequently. Cook the mushrooms, 1 tablespoon Italian seasoning, and the pepper for 2 minutes, stirring occasionally. Pour in the water. Cook for 2 minutes. 
  4. In a large bowl, stir together the yogurt and both cheeses. Add the yogurt mixture, turkey bacon, pasta, and reserved pasta water to the mushroom mixture in the skillet, stirring to combine. Remove from the heat. Transfer to an 8-inch square or 13 x 9 x 2-inch baking dish. 
  5. In a small bowl, stir together the panko and the remaining 1 tablespoon Italian seasoning and 1 teaspoon oil. Sprinkle over the pasta mixture. Bake for 10 minutes, or until the panko is golden brown. 
Copyright © 2018 American Heart Association, Healthy For Good™

Nutrition Facts

Bacon Mushroom Mac and Cheese
CaloriesCalories
180 Per Serving
ProteinProtein
11g Per Serving
FiberFiber
21g Per Serving
Cost Per ServingCost Per Serving
$1.45
×
Calories 180
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 14 mg
Sodium 201 mg
Total Carbohydrate 22 g
Dietary Fiber 21 g
Sugars 3 g
Protein 11 g

Dietary Exchanges
1 1/2 starch, 1 lean meat

Ingredients

Servings   8   Serving Size   1 cup

  • 6 ounces dried whole-wheat corkscrew pasta
  • 2 teaspoons olive oil and 1 teaspoon olive oil (extra virgin preferred), divided use
  • 1/2 medium onion, diced
  • 2 medium garlic cloves, minced OR
  • 2 teaspoons bottled minced garlic
  • 2 cups button mushrooms, sliced
  • 1 tablespoon dried Italian seasoning, crumbled, and 1 tablespoon dried Italian seasoning, crumbled, divided use
  • 1/2 teaspoon pepper
  • 3 tablespoons water
  • 1 cup fat-free plain Greek yogurt
  • 1 cup shredded low-fat mozzarella cheese
  • 3 tablespoons shredded or grated Parmesan cheese
  • 3 slices uncured, nitrate-free turkey bacon, cooked and diced
  • 3 tablespoons whole-wheat panko (Japanese-style bread crumbs)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 400˚F.
  2. Prepare the pasta using the package directions, omitting the salt. Set aside. Reserve 1/4 cup pasta water.
  3. In a medium skillet, heat 2 teaspoons oil over medium-low heat, swirling to coat the bottom. Cook the onion and garlic for 3 to 4 minutes, or until the onion is soft but not brown, stirring frequently. Cook the mushrooms, 1 tablespoon Italian seasoning, and the pepper for 2 minutes, stirring occasionally. Pour in the water. Cook for 2 minutes. 
  4. In a large bowl, stir together the yogurt and both cheeses. Add the yogurt mixture, turkey bacon, pasta, and reserved pasta water to the mushroom mixture in the skillet, stirring to combine. Remove from the heat. Transfer to an 8-inch square or 13 x 9 x 2-inch baking dish. 
  5. In a small bowl, stir together the panko and the remaining 1 tablespoon Italian seasoning and 1 teaspoon oil. Sprinkle over the pasta mixture. Bake for 10 minutes, or until the panko is golden brown. 
Copyright © 2018 American Heart Association, Healthy For Good™

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