Mac 'n Cheese Casserole Cups
Makes 10 servings
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:

• 1 cup lowfat plain yogurt
• 4 oz. lowfat cream cheese
• 1/2 cup diced, seeded cucumber
• 1 clove garlic, minced
• 1 tbsp chopped fresh dill
• 1 tsp lemon juice
• 1/2 tsp black pepper
• 1 tsp lemon zest
• Optional garnish: cucumber, sliced thin mint leaves

Directions:
Preheat oven to 350ºF.

In a medium saucepan, slowly add 1 cup of milk to flour, stirring constantly until all lumps have dissolved. Add the remaining milk, stirring thoroughly. Place on stove and simmer 15 minutes, stirring occasionally until sauce thickens.

Add 1 cup of Cheddar and all of the Mozzarella and Parmesan
cheese; stir until blended.

Add macaroni, stirring gently to coat well.

Line muffin tin with paper muffin cups and place one scoop of mac and cheese mixture into each muffin cup. Top with reserved 1/2 cup shredded Cheddar.

Bake 15 minutes or until golden brown. Let cool for 5 minutes before serving.

• Calories: 260
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 440mg
• Calcium: 40% Daily Value
• Protein: 18g
• Carbohydrates: 22g
• Dietary Fiber: 1g