Mac and Cheese Light

I have been craving macaroni and cheese for ages, so when I spotted this recipe for a healthier, lighter version in Fitness magazine, I decided to give it a try. I was intrigued by the fact that it doesn't use butter, milk or cream, and instead uses onion/garlic to build flavour and texture. It does take a little prep time but it's worth it! It is quite addictive and perfect comfort food for this cold weather. I am looking forward to having leftovers for lunch.

Ingredients
Nonstick cooking spray (or drop of oil)
Salt
4 ounces whole wheat macaroni ( I used half whole wheat half regular)
1/2 cup onion-garlic puree*
1/2 teaspoon dry mustard
Pinch cayenne pepper
1 cup shredded 50 percent reduced-fat cheddar ( I only had mozzarella so i used that)
1/3 cup nonfat Greek yogurt
1/4 cup whole wheat panko bread crumbs
1/4 cup grated Parmesan
* This puree was very intriguing. You \ to put 1 onion with 9 cloves of garlic ( I used just 4, as 9 seemed excessive) in a covered dish in the microwave with 1/2 cup of water for 10 minutes! You then blend it in a blender (magic bullet works great), and it comes out looking like a white, creamy sauce. The leftover puree can be kept in the fridge in a container for a few days.

Directions

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.