whole wheat pesto greek yogurt baked mac and cheese

Ingredients

• 3–4 cups of spinach
• 2 cloves of garlic
• 1/4 cup walnuts, toasted
• Salt and freshly ground black pepper, to taste
• 3–4 tablespoon freshly grated parmesan cheese
• 2 tablespoons of fresh lemon juice
• Olive oil
• For the Mac & Cheese:
• 1 pound whole wheat elbow macaroni
• 1 quart (4 cups) non-fat milk
• 8 tablespoons earth balance, divided
• 1/2 cup all-purpose flour
• 6 ounces (2 cups) gruyere, grated
• 6 ounces (2 cups) swiss, grated
• 6 ounces (2 cups) extra-sharp white cheddar, grated
• 1 cup shaved parmesan, lightly roasted
• 1 cup panko or whole wheat bread crumbs
• 1 single-serve container siggi’s whole milk yogurt
• Salt & pepper, to taste
• Olive oil

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