Seafood mac and cheese

Ingredients

• 8 oz whole wheat or high-fiber macaroni (or use a low-carb alternative for a keto version)
• 1 cup skim milk
• 1 cup low-sodium chicken or vegetable broth
• 1 1/2 cups reduced-fat shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup plain non-fat Greek yogurt
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1/2 pound mixed seafood (shrimp, scallops, or crab, as per your preference)
• 1 cup frozen peas
• Cooking spray
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
2. In a medium-sized bowl, whisk together the skim milk, chicken or vegetable broth, and cornstarch. Set this mixture aside.
3. In a large, non-stick skillet, cook the mixed seafood until it’s fully cooked, then set it aside.
4. In the same skillet, spray with cooking spray, and add the frozen peas. Cook for a few minutes until they’re heated through, then remove from the skillet and set aside.
5. In a large saucepan, heat the milk and broth mixture over medium heat, stirring continuously. When it begins to simmer, reduce the heat to low.
6. Stir in the shredded cheddar cheese and Parmesan cheese until they are fully melted and the sauce is smooth.
7. Add the garlic powder, onion powder, salt, and pepper. Adjust the seasoning to taste.
8. Stir in the Greek yogurt and continue to cook until the sauce thickens.
9. Combine the cooked macaroni, seafood, and peas in a large oven-safe dish.
10. Pour the cheese sauce over the macaroni mixture and gently mix everything together.
11. Preheat your oven’s broiler.
12. Place the dish under the broiler for a few minutes until the top is golden and bubbly.
13. Garnish with chopped fresh parsley (if desired) and serve.