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Finely Mince 2 cloves of garlic and finely dice 1/2 of an onion
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Fill a small sauce pan half way with water, season with sea salt and a splash of extra virgin Spanish olive oil and heat with a HIGH heat
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Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the diced onions and minced garlic to the pan and cook for about 3 minutes, then add 1 tablespoon of all-purpose flour and mix until well mixed, then add 1/2 cup of low-fat organic milk and continue to mix
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As the milk is heating up your water should be boiling, add 1 cup of whole wheat elbow maccaroni and cook to al-dente under the packs instructions (mine was 10 minutes)
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Once the milk to comes to a light boil shred in about 1 cup of low-fat queso Manchego (or your favorite low-fat cheese) mix everything together until the cheese is melted, then turn off the heat
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After leaving the sauce to rest for 3-4 minutes, add 1/2 cup of Greek yogurt, 1/2 teaspoon of dried thyme, 1/4 teaspoon of smoked paprika, season with sea salt and a generous portion of freshly cracked black pepper, mix everything together until well mixed, then add the cooked pasta into the sauce and mix it all together
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Transfer the mac and cheese into 2 seperate shallow bowls and garnish each one with a cherry tomato and some fresh thyme
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Enjoy!