|Saturated fat||4 g|
Independence Live Recipe
Onion-Garlic Puree: Combine 1 large Vidalia onion, 9 garlic cloves (roughly chopped), and 1/2 cup water in a microwave-safe bowl. Season with salt and black pepper to taste. Cover the bowl tightly with plastic wrap and microwave on high 10 minutes. Pour the mixture into a blender; blend until smooth. Season with salt and black pepper to taste.
- Preheat the oven to 425 degrees. Mist an 8-by-8-inch baking dish with cooking spray; set it aside.
- Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, drain.
- Meanwhile, bring onion-garlic puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in cheddar until melted. Remove from heat and whisk in yogurt.
- In a medium bowl, toss the macaroni with the cheese sauce. Season with salt to taste. Pour the mixture into the prepared baking dish and sprinkle panko over the top. Top with Parmesan.
- Bake until Parmesan is melted, and macaroni is hot throughout, about 10 minutes.