How to Make It1. Cook the pasta according to package instructions until just al dente. Drain and reserve the pasta.
2. Meanwhile, melt the butter in a saucepan over medium heat. Sprinkle in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and cook, stirring frequently, until thickened, 5 minutes. Add the Gruyere, Cheddar, and mozzarella, and stir until melted. Cut the heat, add the yogurt and cooked pasta, and toss.
3. Heat the broiler. Pour the mac & cheese mixture into an 8" square baking dish. Top with bread crumbs and Parmesan, and season with black pepper. Broil until the bread crumbs are golden brown, about 5 minutes.
(Makes 4 servings)
Estmated average restaurant mac & cheese
Calories: 1,380 Calories
Fat: 96 g
Sodium: 3150 mg
Our mac & cheese
Fat: 28 g
Sodium: 462 mg
SAVE 785 calories, 68 g fat, 2,688 mg sodium!
Clam ChowderIn many typical diners, clam chowder means a soup so thick and creamy that you practically have to scrape it off the spoon with your teeth. And that's a shame: the Elmer's glue consistency means it's been thickened with too much flour and packed with so much cream that the subtle, briny flavor of the clams is drowned out altogether. It ends up being a bowl of blandness.
More: 8 Heart-Healthy Soups for Athletes
The Fix: The truth is, clam chowder—real clam chowder, that is—has always been about the clams. All they need is a thin but bracing broth of clam juice and a hit of milk to create a belly-warming brew that won't sit in your stomach until St. Patty's day. One essential addition: bacon. The smoky flavor pairs perfectly with the bivalves. (Learn which foods are actually healthier in our Fitness Foods Face-Off.)
Clam Chowder With Bacon
You'll need4 strips bacon, chopped
1 small onion, diced
2 celery stalks, diced
1 Tbsp flour
1 can (10 oz) clams
2 cups bottled clam juice
1 cup whole milk
2 medium Yukon gold potatoes, peeled and diced (about 1 1/2 cups)
2 sprigs fresh thyme
Salt and pepper to taste